Makes 1 cake

  • 200g butter, softened
  • 200g caster sugar
  • 200g self-raising flour
  • 4 eggs


  • 4 tbsp raspberry jam
  • 100ml double cream
  • 2 vanilla pods


  1. Preheat your oven to 185c. Lightly brush your 2 circular cake tins with soft butter, brush the sides upwards to let the cake rise evenly.
  2. Place the butter and sugar in a mixer and beat with a whisk until light and creamy in colour. Add the eggs one by one until incorporated, followed by the flour. Mix until a light cake batter is achieved
  3. Split the cake mix exactly in half, pour into the two tins and tap lightly on a board, until the mix fills all the sides and is flat. Cook in the oven for 20-25mins until light golden brown and cooked throughout on the middle shelf. Use a skewer test if necessary.
  4. Turn the cakes out onto a wire rack, with the domed side underneath. Allow to cool to room temperature
  5. Spread a layer of raspberry jam onto one of the cakes. Add the double cream and scraped vanilla pods to a bowl and whisk until very thick, season with a touch of salt. Spread this layer on top of the jam then top with the second cake.
  6. Lightly dust the top of the cake with icing sugar and then it's ready to serve.