You will need:
- Sunbeam Mixmaster® HeatSoft™ Hand Mixer
- 200g chilled butter, diced
- 200g caster sugar
- 4 medium eggs, beaten
- 200g self raising flour
- 1 tsp baking powder
- 2 Tbsp milk
- 1 tsp vanilla extract
Filling
- 3 Tbsp seedless raspberry jam
- 300ml whipping cream
- Icing sugar (optional)
Let's make it:
Step 1:
Preheat the oven to 190°C, (170°C fan).
Step 2:
Place the chilled butter and caster sugar into a suitable mixing bowl.
Step 3:
Using the twin beaters, engage Heatsoft™ and begin gentle mixing on speed 1 to combine the ingredients. Increase the speed as softening takes place, creaming for approx. 3 minutes.
Step 4:
Turn off Heatsoft™.
Step 5:
Add the beaten eggs gradually mixing well on a high speed until thoroughly combined.
Step 6:
Sift the flour and baking powder together and gently mix into the cake mixture along with the milk and vanilla extract. Divide between the 2 prepared tins.
Step 7:
Bake in a hot oven for approximately 25-30 minutes until cooked.
Step 8:
Remove from the oven and allow to cool slightly before turning out onto a wire rack.
Step 9:
Once the cakes are cool, prepare the filling. Whip the cream using the whisk attachment. Spoon the jam onto the underside of 1 of the cakes, top with the whipped cream and sandwich together.
Step 10:
Dust the top with a little icing sugar.
