Sponges on test

Serves 10 Prep: 20 min Cook: 25 min

175g unsalted butter, at room temperature, plus extra to grease 175g golden caster sugar 3 eggs, beaten 3 drops vanilla extract 175g self- raising flour ½tsp baking powder 1-2tbsp milk, to loosen (if necessary) For the Filling: 225g unsalted butter 450g icing sugar, plus extra for dusting ½tsp vanilla extract ½ jar raspberry jam

1 Pre-heat the oven to 170C/ Gas 3. Grease 2 x 20cm round loose-based cake tins and line with baking parchment. 2 Use an electric hand whisk to beat the butter and caster sugar together until pale and fluffy. Whisk in the eggs a little at a time. If they curdle, add 1tbsp of the flour. Mix in the vanilla extract. 3 Sift together the flour and the baking powder, then fold this into the creamed mixture with a large spoon. The mixture should drop off your spoon easily when tapped against the side of the bowl. If it’s too thick, add 1-2tbsp milk, to loosen. 4 Divide the cake mixture between the two cake tins and bake in the oven for 20-25 mins, until risen and golden. It’s ready when a skewer inserted into the centre comes out clean. Allow to cool for 2 min in the tins before turning out onto a wire rack. Peel off the parchment and leave to cool completely. 5 To make the filling, beat the butter until soft. Slowly add the icing sugar until smooth and pale. Add the vanilla extract and beat well. 6 When the cakes are cool, spread the buttercream over the top of one cake and the jam over the base of the other. Sandwich together and dust the top with icing sugar.