Ingredients
175g unsalted butter (I make a point to use good range of butter such as SCS or Golden Churn)
175g caster sugar
3 eggs, lightly beaten
175g self-raising flour
6-8 tbsp raspberry jam (again, I will use a good brand, if not the jam will be too runny and watery)
150ml double cream
icing sugar, to dust
Secret ingredient: Buttermilk (this will make the cake very soft and fluffy..gebu) just put about 3 tbsp
Method
1. Preheat the oven to 190c. Lightly grease and line the bottom of the tins with baking parcment.
2. Beat the butter and sugar together with a wooden spoon (I use electric hand whisk) until pale and fluffy. It is important to beat it well at this stage to incorporate as much air as possible which helps prevent the egg from curdling.
3. Add the eggs a little at a time, beating well after each addition. If the mixture begins to curdle, beat in 1-2 tbsp of the flour. Sift the flour, and fold into the egg mixture using a large metal spoon or spatula. Add in 2-3 tbsp of buutermilk and fold it in gently.
4. Divide the mixture evenly between the prepared tins, and spread evenly to level the tops. Bake for 20-25 minutes, until pale golden and springy to the touch. Allow the cakes to cool in the tins for 5 mins, before turning it to a wire track. Peel off the baking parchment and allow it to cool completely.
5. When the cakes are cool, place one upside down on a serving plate, and spread with the respberry jam. Lightly whip the cream, until just holding its shape and spread over the jam. Top with the remaining cake and dust lightly with icing sugar before serving.
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