Preheat the oven to 220C/420F/gas mark 7
Use two 18cm/7 inch sandwich tins.
Grease the sandwich tins. Melt the butter and syrup in the milk in a saucepan over moderate heat. Mix well and cool.
Sift the dry ingredients into a mixing bowl. Pour in the cooled liquid and beat well. Add the lemon juice, water and vanilla, then beat again. Pour the mixture into the sandwich tins. Spread out evenly. Bake in the centre of the preheated oven for 15 to 20 minutes. Remove from the oven and cool on a wire rack. Sandwich together with raspberry jam and dredge the top with icing sugar sifted through a paper doily.
