Yield: 6- 8
Prep Time: 20-30 Minutes
Total Time: 1- 1 ½ Hours
Ingredients
Sponge
2 Large Eggs
110g Caster Sugar
110g Self Raising Flour
½ Tsp. Baking Powder
110g Unsalted Butter (Softened)
1 Tsp. Vanilla Extract
Jam
100g Raspberry’s
125g Jam Sugar
Buttercream
50g Unsalted Butter (Softened)
100g Icing Sugar (Sifted)
1 Tbsp. Milk
1 Tsp. Vanilla Extract
Decoration
50g Raspberries
1 Tsp. Icing Sugar
Directions
- Preheat your oven to 180 (160 Fan), then grease and line a 13 x 10-inch sheet pan with baking parchment.
- Beat the butter and sugar in a large mixing bowl until light and fluffy.
- Add the flour, eggs, and baking powder, mix until just combined.
- Pour into the prepared tray and spread out evenly with a spatula.
- Place in the middle of the preheated oven and bake for 15 minutes to 20 minutes (Check at 15)
- Place your raspberries in a small saucepan and crush them with a fork. Add the sugar and place on a low heat until the sugar has dissolved. Then increase the heat and leave to boil for 4 minutes before removing from the hob and setting aside to cool.
- When the cake is baked, and golden (a clean skewer can be inserted and come out clean) remove it from the oven and set it aside for 5 minutes before turning it out onto a cooling wrack.
- For the buttercream, cream together the icing sugar and butter, add the milk and vanilla extract, whisk until lightened in colour and texture.
- To assemble, cut your cake into round using a 2- 3-inch cookie cutter, removing the offcuts. Place 1 – 2 tsp. of jam onto half the disks of cake along with 1 – 2 tsp. of buttercream and spread out with a teaspoon.
- Place the fresh raspberries on top of the buttercream with the other cake disk on top. Dust with icing sugar and serve!