Pre-heat the oven to 170ºC325ºF/Gas mark 3

Lightly grease two 20cm/8" loose-based cake tins

Into a large mixing bowl, sift the flour and baking powder, holding the sieve high to give the flour a good airing. Then simply add all the other ingredients to the bowl, and whisk - preferably with an electric hand whisk - until thoroughly combined

If the mixture doesn’t drop off a wooden spoon easily when tapped on the side of the bowl, add 1 or 2 teaspoonfuls of tap-warm water and whisk again

Add equal amounts of the mixture to the 2 prepared tins, level off and bake on the centre shelf of the oven for about 30 minutes

When cooked leave in the tins for only about 30 seconds, then loosen their edges by sliding a palette knife all round and turning them out onto a wire cooling rack

For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them more quickly

Stir in the sugar and vanilla extract

Spread 4 tablespoons of jam/jelly over one of the sponge sandwiched, do the same with the other Spread the cream mixture over one of the sandwiches then put the other one, jam side down, on top

Press down carefully to sandwich everything together and finish off with a light dusting of icing or caster sugar