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Preheat the oven to 180°C / Fan 160°C / Gas Mark 4.
Grease two 20cm round sandwich pans and line with non-stick baking paper.
In a mixing bowl measure the baking spread, sugar, eggs, flour and baking powder. Beat thoroughly until a smooth texture.
Evenly divide the mixture between cake tins and place in the pre-heated oven for 25-30 minutes. Check by lightly pressing the top of the sponge.
Remove from the oven and leave to cool. Turn out the sponges, removing the paper and leave to finish cooling on a wire rack.
In a large mixing bowl measure your double cream and whisk until stiff.
When the sponges are completely cold spread a layer of jam on one sponge and the freshly whipped cream on the other before sandwiching them together. Dust with caster sugar.