Ingredients:

  • 200g (7 oz, 1 cup) Unsalted Butter, softened (plus extra for greasing tins)
  • 200g (7 oz, 1 cup) Caster Sugar
  • 4 Large Eggs
  • 200g (7 oz, 1 2/3 cup) Self-Raising Flour
  • 1 tsp Baking Powder
  • 2 tbsp Milk
  • 150g (5.3 oz, ~2/3 cup) Raspberry Jam
  • 200ml (6.7 oz, ~1 cup) Double Cream (heavy cream), whipped to soft peaks (optional)
  • Icing Sugar (powdered sugar)

Instructions:

  1. Grease and line the cake tins with parchment paper.
  2. Cream the softened butter and caster sugar together until light and fluffy.
  3. Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated.
  4. Sift together the self-raising flour and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined.
  5. Stir in the milk to loosen the batter and create a smooth consistency.
  6. Divide the batter evenly between the prepared cake tins.
  7. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until a skewer inserted into the center comes out clean.
  8. Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
  9. Once the cakes are completely cool, spread the raspberry jam evenly over the top of one cake layer.
  10. If using, spread the whipped cream over the jam.
  11. Carefully place the second cake layer on top of the filling.
  12. Dust the top of the cake generously with icing sugar before serving.