Ingredients (makes two layers, I used two loose-bottomed 20cm cake tins lined with greaseproof paper)

225g/8oz self-raising flour

225g/8oz unsalted butter

225g/8oz golden caster sugar

4 medium size eggs, beaten

One cap full of vanilla extract (it’s worth investing in the proper stuff for an amazing flavour)

For the buttercream, I use the Hummingbird Bakery recipe:

500g icing sugar

160g unsalted butter

50ml semi-skimmed milk (original recipe uses whole milk)

1/2 cap of vanilla extract

You will also need 3-4 tsp seedless raspberry jam

Method

1. Preheat the oven to 190°c/375°F/Gas mark 5. Cream the butter and sugar together until smooth. Combine the vanilla extract and the eggs and add a little at a time, beating well each time you add more. If the mixture starts to split, you can sift in a tiny amount of the flour but try to avoid it if you can!

2. When all the egg and vanilla has been combined with the butter and sugar, sift half of the flour into the bowl, fold in and then repeat with the rest of the flour.

3. Place half of the mixture in each tin and level with a knife (this is easier if you fill a mug with boiling water, leave the knife in for 30 seconds and then level the mixture).

4. Bake for about 20 minutes until the cakes are well risen, firm to touch and are beginning to shrink away from the sides of the tins. Turn out of the tins and leave to cool on a wire rack.

5. Whilst the cakes are cooling you can prepare the buttercream. Beat the icing sugar and butter together (either by hand or with an electric whisk for a smoother texture). Combine the milk and vanilla extract in a separate bowl and then add to the butter mixture a little at a time. Continue beating until the mixture is light and fluffy.

6. When the cakes are cool, choose which one will be the top layer and spread the jam over the bottom layer. Cover with the butter cream and then place the other cake on top. Put the kettle on for a cuppa and cut yourself a slice – enjoy![/vc_column_text][/vc_column][/vc_row]

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