-
1. Preheat your oven to 180°C (350°F). Grease two 20cm (8-inch) round sandwich tins and line the bases with baking parchment.
-
2. In a large bowl, beat the softened butter and caster sugar together with an electric mixer on high speed for 4–5 minutes until the mixture is very pale, light, and fluffy. This extended creaming is essential for a tender, airy sponge.
225 g Unsalted butter, softened,
225 g Caster sugar
-
3. Add the eggs one at a time, beating well after each addition. Add the vanilla extract with the last egg. If the mixture begins to curdle, add a spoonful of the flour to bring it back together.
4 piece Large eggs,
1 tsp Vanilla extract
-
4. Sift the self-raising flour and baking powder together over the batter. Using a large metal spoon or spatula, fold in gently with a figure-of-eight motion until just combined — do not overmix. Add the milk and fold through to loosen the batter to a soft, dropping consistency.
225 g Self-raising flour,
1 tsp Baking powder,
2 tbsp Whole milk
-
5. Divide the batter evenly between the two prepared tins and smooth the tops with a spatula. Bake on the middle shelf for 20–25 minutes until golden, risen, and a skewer inserted into the centre comes out clean. The sponges should spring back when lightly pressed.
-
6. Leave the sponges to cool in the tins for 5 minutes, then turn out onto a wire rack, peel off the parchment, and leave to cool completely — at least 30 minutes. Do not assemble with warm sponge or the cream will melt.
-
7. Whip the double cream to soft, billowy peaks — it should hold its shape but remain lush and spreadable. Do not over-whip.
300 ml Double cream
-
8. Place one sponge, flat-side up, on a serving plate or cake stand. Spread the raspberry jam generously and evenly over the surface, going almost to the edges. Spoon the whipped cream over the jam and spread in an even layer.
4 tbsp High-quality raspberry jam
-
9. Place the second sponge on top, flat-side down, pressing gently to settle. Dust generously with icing sugar through a fine sieve just before serving. Slice and serve at room temperature.
1 tbsp Icing sugar, for dusting
