Girls Classic Raspberry Creme Cake
You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
Pre-heat the oven to gas mark 3/325F/170°C.
In a large mixing bowl, sift in the flour and baking powder.
Add all the other ‘sponge’ ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
The mixture should drop easily off a spoon when you give it a tap (if it seems a little too stiff, add 1 tablespoon of water and mix again).
Now divide the mixture between the 2 prepared tins and level it.
Place on the centre shelf of the oven and bake for about 30-35 minutes
To test if they are cooked, touch the centre lightly with your finger – if it leaves no impression and springs back, the cake is cooked.
Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
Carefully peel off the base papers and leave the sponges to get completely cold.
For the filling, beat the double cream till soft peak.
Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
Spread the remaining cream and drizzle the rest of the jam.
Place the second layer on top, press very lightly to sandwich everything together.
Lightly dust the top of the cake with icing sugar before serving.