Ingredients:

  • 200g (1 ¾ cups) self-raising flour, sifted
  • 200g (1 cup) caster sugar
  • 200g (1 cup or 2 sticks) unsalted butter, softened, plus extra for greasing
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk
  • 150g (approx. ½ cup) good quality raspberry jam
  • 300ml (1 ¼ cups) double cream (heavy cream), chilled
  • 2 tablespoons icing sugar (powdered sugar) for dusting

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the cake tins with parchment paper.
  2. In a large bowl, combine butter, sugar, flour, eggs, and vanilla extract. Mix until smooth and creamy. If the batter is too thick, add milk, one tablespoon at a time, until it drops easily from the spoon.
  3. Divide the batter evenly between the prepared tins. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  4. Let the cakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
  5. Whip the double cream and icing sugar until soft peaks form. Be careful not to overwhip.
  6. Once the cakes are completely cool, spread raspberry jam evenly over the top of one cake. Top with the whipped cream.
  7. Carefully place the second cake on top of the cream. Dust the top with icing sugar.
  8. Slice and serve immediately.