- 225 g unsalted butter - softened
- 225 g caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 200 g self-raising flour
- 25 g cornflour
- 3 tbsp milk
- 4 tbsp raspberry jam
- 142 ml double cream
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Preheat the oven to 180°C/275°F/gas mark 4
Cream the unsalted butter and caster sugar and add the vanilla.
Add the eggs, one at a time, adding a spoonful of self-raising flour between each.
Fold in the rest of the self-raising flour and cornflour and when it is mixed in add a little milk as necessary.
Pour the batter into the two 21cm sandwich tins and bake for about 25 minutes, until a cake skewer comes out clean.
Leave cakes in their tins on a wire rack for 10 minutes.
Turn out on the wire rack and leave to cool completely.
Put one layer on a plate and spread with jam.
Whip the cream until it is thickened but still soft and spread over the jam.
Place the other cake layer on top and sprinkle over a table spoon or so of caster sugar.