I do like a cake. And for a first try, this was rather delicious. Not too dry, very light, and still enough room for dinner!
Before we get cracking:
- Preheat oven to 180c.
- Line 2 x 20cm cake tins with baking paper.
What went in:
- Combine 210g caster sugar in bowl with 210g room temperature organic salt reduced butter and mix with electric beaters.
- Gradually add 1 of 4 eggs, mixing until each egg is combined and until smooth.
- Drop in about ½ tspn of vanilla extract and continue beating.
- Gradually fold in 1 tspn of baking powder and 210g of self-raising flour with wooden spoon until all combined.
- It might appear like the mixture is turning into a dough, but as there is plenty of liquid this will gradually becoming cake mix texture if you let it sit for a few seconds. If it is too much like dough, add 2 tablespoons of milk and stir in.
- Divide mix in half and pour into 2 tins.
- Pop in oven, but DON’T OPEN DOOR WHILST COOKING!
- After 20-25mins, cakes should be golden brown, bounce slightly to the touch, or if you can’t tell, best bet is to get a skewer, insert into middle of cake and when it comes out clean, it’s done!
- Let the tines rest for 10mins, and then turn them out onto a wire rack, bottom up so the paper is showing.
- Once completely cool, carefully peel off paper and put one of the cakes onto a serving plate with the bottom of cake at top (I find this makes it easier for smooth spreading).
- Get whipping with 200ml of double cream until it forms peaks. Add a tablespoon of caster sugar if you like it sweeter.
- Spread a good few spoons of raspberry jam onto top of first cake (I went with seedless in this recipe), then dollop on the whipped cream, ensuring it covers over the jam.
- Place the other layer of cake on top and finish it off with a dusting of icing sugar.