Ingredients
- 180g soft butter
- 200g caster sugar
- 4 medium eggs
- 1 tsp vanilla extract
- 1 tbsp milk
- 180g plain flour
- 20g cornflour
- 1 tsp baking powder
- 200g good quality (or homemade) raspberry jam
- 150ml cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 100g fresh raspberries
- More icing sugar, to dredge
1. Line the bottom and sides of two seven-inch sandwich tins with baking parchment. Preheat the oven to 180 degrees/160 fan.
2. Place the butter and sugar in the bowl of a stand mixer with the paddle attachment. Beat at a medium-high speed for approximately five-six minutes, until pale and fluffy. Scrape down the edges of the bowl with a rubber spatula.
3. Whisk the eggs, milk and vanilla extract separately in a bowl, and sift the dry ingredients into another. With the mixer running, add small alternating increments of wet and dry ingredients until all are fully incorporated. Scrape down the sides of the bowl again and mix once more to combine.
4. Pour the batter into the prepared tins, using a palette knife to spread to the edges of the tin, leaving an even surface.
5. Bake in the preheated oven for 20-25 minutes until springy to the touch, golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool fully.
6. Whip the cream with the icing sugar and vanilla to just beyond soft peaks. You want the cream to hold its shape, but stiff peaks is too far.
7. When the cakes cool, place one on the serving plate. Spread the jam on top with a palette knife, followed by the whipped cream, and finally scatter the raspberries on top. Place the second cake on top, and dust with icing sugar before serving. Best enjoyed on the day that it is made, but if you are holding it overnight, keep in the fridge.
