Ingredients
Unsalted butter, softened, plus a little more for greasing
4 eggs
Golden caster sugar
Self-raising flour, sieved with a pinch of salt
1 tsp vanilla extract
A little milk, if necessary
Raspberry jam
Whipping cream
Icing sugar or caster sugar, for dusting
Method
Heat the oven to 180C/350F/gas mark 4. Lightly grease two 20cm sandwich cake tins with butter, and line the bases of each with baking parchment.
Weigh the eggs in their shells and weigh out the same amount of butter, sugar and flour.
In a bowl, beat the butter until creamy, then beat in the sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, adding a tablespoon of sifted flour if the mix looks as if it’s going to curdle.
Beat in the vanilla extract, then gently but thoroughly fold in the flour. Now check the consistency of the batter.
Scoop up a tablespoon of the mixture and hold it over the bowl. If it drops down fairly easily, it’s just right. If it sticks stubbornly in the spoon, fold a tablespoon or two of milk into the mixture.
Divide the batter equally between the two tins and gently smooth the tops with a knife.
Bake for 25-30 minutes, until a toothpick inserted into the centre comes out clean. Leave to cool in the tin for a couple of minutes, then turn out on to a wire rack to cool completely.
Turn one of the cakes upside down on a plate, so the flat surface is uppermost. Spread generously with raspberry jam. Spread a good layer of whipped cream on the flat surface of the second cake and sandwich the two together.
Dust the surface with icing sugar or caster sugar before serving.
Ridware Hall 