1. Preheat oven to 180°C/fan 160°C/gas 4. Grease the bases of 8 cake tins, 9cm in diameter.
2. In a large bowl mix together the butter and sugar, using an electric whisk until pale and fluffy. Beat in the eggs and vanilla extract, then gradually add in the flour, a little bit at a time, gently fold in until just combined.
3. Divide between the prepared cake tins, smoothing the surfaces. Bake for around 20 minutes, until risen and golden. Cool in the tins for 5 minutes, then turn out onto a cooling rack and set aside to cool.
4 Lightly whip the cream to soft peaks and then spread onto 4 of the sponge bases, top with a couple of spoonful’s of Raspberry Fizz Jam and sandwich together.
5. Dust the tops with icing sugar.
Prep time: 15 minutes Cooking time: 20 minutes plus cooling
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