Preparation Time Cook Time
20 minutes 25 minutes
170 g self-raising flour
170 g caster sugar
170 g Stork margarine
1 tsp. level baking powder
1 tsp. vanilla essence
2 tbsp. home made raspberry jam (150 g raspberries, 150 g granulated sugar)
300 ml double cream - mixed with 2 tbsp. of icing sugar
Top of Cake
1 tbsp. icing sugar for dusting
Method (All in One Method)
1. Grease and line two 7” sandwich tins. Or use the Lakeland cake liners, they make life so much easier.
2. Pre heat the oven to 180ºC – with the middle shelf in position.
3. Place all the cake ingredients into a mixing bowl.
4. Mix with an electric hand mixer until combined. Do not over mix. Try to mix as little as possible to keep the cake light.
5. Divide the mix evenly between the two cake tins.
6. Bake in the oven for 25 minutes or until the edges of the cake leave the sides of the tins.
7. Turn out onto cooling rack and peel off the greaseproof paper carefully
8. Whilst the cakes are cooling – make the jam and the cream filling.
Raspberry Jam and Cream Filling
9. Place the raspberries and an equal quantity of granulated sugar in a strong pan. Let the sugar dissolve on a gentle heat then raise the heat and boil for 10 mins. Cool before using on the cake.
10. Whisk the cream with 2 tbsp. of icing sugar until stiff.
11. When the cakes are cold – spread the jam onto one cake and then the cream. Place the other cake on top.
12. Dust the top of the cake with the remaining icing sugar
If you don’t have cream to hand you can make a butter cream filling by mixing 25 g of Stork and 4 tbsp. (approx) of icing sugar, just beat them together and then use as a substitute for the cream. Or just use the jam itself.
Instead of raspberries you could use strawberries, blackberries or blueberries. Any soft fruit. You could also make a lemon version by adding lemon zest to the sponge mixture and lemon zest and juice to the cream filling. The options are endless!
I don't find that this sponge freezes well. But it is so easy and quick to make fresh.
Just eat! It’s delicious.