- 5 eggs
- 150 g sugar
- 150 g plain flour
- raspberry jam
- icing sugar to sprinkle on top
- 55 g butter
- 1 pot of freshly whipped cream
- 250 g icing sugar
- 4 tblsp milk
- 1 tsp vanilla
- 1 drop of food colouring
- Preheat the oven to 180C.
- Butter and flour two 7" sandwich tins.
- Beat the eggs and sugar until very thick and pale.
- Carefully fold in the sieved flour.
- Pour into the prepared tins and bake for 25-30 minutes until the sponge springs back when pressed and a skewer comes out clean.
- Spread half with jam. Top with whipped cream.
- Top with the second cake.
- Dust with icing sugar.
For the optional buttercream:
- Beat the butter with half the sugar until light and fluffy.
- Add the remaining sugar and the vanilla, milk and food colouring if using.
- The more you mix this the fluffier and lighter the icing will become.
Lily's sponge tips: Warmed eggs hold more air and therefore will create more volume when they are whipped. You will know if the eggs and sugar are properly mixed when you lift the beater, as a 'ribbon' should form on the surface of the mixture. It is best to make a sponge cake with an electric mixer – preferably a stand mixer. Make sure your tins are lined and your oven is preheated as it's best not to leave the mixture sitting for too long. Once the mixture is ready, immediately divide it into the prepared tins. Smooth the surface if needs be. Ovens will vary, so test your cake before you take it out to cool. Although it is tempting, try not to open the door of the oven until the cooking time has elapsed. The cooked sponge will have come away from the sides of the tin and the centre will feel springy. Stick a skewer in the centre of the sponge: if it comes away clean then it is cooked and if there is some mixture on the skewer pop it back in for a few more minutes and try again. Leave the sponges to cool completely before you add your fillings.