FOR THE CAKE
225g Salted Butter
225g Caster Sugar
4 Large Eggs
225g Self Raising Flour
2 Level Teaspoons of Baking Powder
FOR THE FILLING
Bonne Maman Raspberry Jam (3 x 1.5 tablespoons)
200g Icing Sugar
150g Salted Butter
A Few Drops of Vanilla Extract
Put the butter, caster sugar, eggs, flour and baking powder into a large bowl and mix for approx 2 mins. Split into two greased cake tins and cook for about 25mins at 160C (fan oven).
Meanwhile mix the icing sugar and butter together (adding vanilla extract to taste).
When the cake is cool, cut each sponge in half and spread jam and icing into each then stack so that you have the four halves on top of each other with jam and icing inbetween all four pieces.
Dust the top with icing sugar and a sieve.
Comments
Post a Comment