Preheat the oven to 190°C (375°F/Gas 5). Lightly grease and line the bottom of the tins with greaseproof paper.
Beat the butter and sugar together until pale and fluffy. It is important to beat the mixture well at this stage to incorporate as much air as possible, which helps prevent the eggs from curdling.
Add the eggs a little at a time, beating well after each addition. If the mixture begins to curdle, beat in 1–2 tbsp of the flour. Sift the flour, and fold into the egg mixture using a large metal spoon or a spatula.
Divide the mixture equally between the prepared tins, and spread evenly to level the tops. Bake for 20–25 minutes, until pale golden and springy to the touch. Allow the cakes to cool in the tins for 5 minutes, before turning out on to a wire rack. Peel off the lining paper, and allow to cool completely.
When the cakes are cool, place one upside down on a serving plate, and spread with the raspberry jam. Lightly whip the cream, until just holding its shape, and spread over the jam. Add the remaining cake, and dust lightly with icing sugar before serving.
- 175g butter
- 175g caster sugar
- 3 eggs, lightly beaten
- 175g self-raising flour
- 8 tbsp raspberry jam
- 150ml double cream
- 2 tbsp icing sugar , to dust
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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