Serves 8
If using regular all-purpose flour whisk 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to the flour

12 tablespoons softened butter
1 cup sugar
3 large eggs
1 1/2 cups self-rising flour *
1 tablespoon warm water
1 teaspoon vanilla extract
1/2 cup raspberry jam
Confectioner’s sugar for sprinkling

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour two 8-inch cake pans. Beat butter and sugar until light and fluffy. Alternating between the two, add eggs and flour 1/3 at a time, beating until each is thoroughly incorporated. Beat in water and vanilla. Evenly divide batter between prepared pans. Bake until golden brown, about 20 minutes. Remove from oven, let stand a couple of minutes, then turn onto a wire rack to cool to room temperature. Spread top of one cake layer with jam, cap with remaining layer. Dust with confectioner’s sugar, slice, and serve.