Ingredients

• oil
• for greasing
• 200g/7oz butter
• 200g/7oz caster sugar
• ½ tsp vanilla essence
• 4 free-range eggs
• 200g/7oz self-raising flour
• sifted
• ½ jar raspberry jam
• 175ml/6fl oz double cream
• whipped
• 250g/9oz raspberries
• 2-3 tbsp icing sugar

Directions

• Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins.
• Mix the butter
• sugar and vanilla essence in a bowl or food processor until well combined.
• Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins.
• Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.
• Turn the cake out onto a wire rack and set aside to cool.
• Spread one cake with the raspberry jam
• followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top.
• To serve
• dust with icing sugar and cut the cake into slices.