I found this recipe on the back of McDougalls Sponge Flour. I’m not sure whether they still sell this flour, so substitute with self-raising flour.
100 grams Self Raising Flour
125 grams Caster Sugar
100 grams Soft Margarine (or butter)
1 x 15 ml Water (1 Tablespoon)
Pre-heat oven to 220c (350f). Place all ingredients in a bowl and mix until smooth. Divide mixture into two greased sandwich tins (8 inch) and bake for approximately 25 minutes. When cool, sandwich together with jam and whipped cream.