Description
A traditional British cake with layers of light sponge filled with jam and cream.
Ingredients
Scale
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
- 150ml whipped double cream
- Icing sugar for dusting
Instructions
- Preheat oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time with a spoonful of flour.
- Fold in remaining flour and vanilla extract.
- Divide mixture evenly between tins. Bake for 20-25 minutes.
- Cool in tins for 5 minutes, then transfer to wire racks.
- Spread jam on one sponge, top with whipped cream.
- Sandwich with second sponge. Dust with icing sugar.
Notes
- Use room temperature ingredients
- Don’t overmix the batter
- Check cakes are done when they spring back
- Let cakes cool completely before assembling
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 0.2g
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg