The sandwich fit for a queen may not be super elegant but it’s a perfect example of how simplicity is often best. To decorate the cake you only need a little powdered sugar. Be sure to read the notes about self rising flour and if you want to watch a video on how to make this cake be sure to click the link at the end of the recipe.
Ingredients
Sponge Cake
- 200g caster sugar
- 200g softened butter
- 4 egg , beaten
- 200g self-raising flour * (See Notes)
- 1 tsp baking powder
- 2 tbsp milk
Filling
- 100g butter , softened
- 140g powdered sugar, sifted
- drop vanilla extract (optional)
- half a 340g jar good-quality raspberry jam
- powdered sugar, to decorate
Instructions
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
* If you are unable to find self rising flour you can make your own. The recipe for self rising flour is below.
Recipe source: BBC Good Food
Photo source: Greenhalghs
Instructions: Combine the flour, salt, and baking powder. Sift into a bowl.
Watch a video recipe for this cake by clicking the link below. [nextpagelink][/nextpagelink]
