240g caster sugar
4 eggs, room temperature
240g self raising flour
1 tsp baking powder
1 tsp vanilla extract
1 tbsp milk
Preheat the oven to 160°c. Grease and line two 20cm cake tins.
Beat the butter until soft, slowly add the sugar until combined and light and fluffy.
Add the eggs one at a time, and beat in until completely incorporated before adding the next egg. Once all the eggs are added, add the vanilla extract.
Sift in half the flour and the baking powder and slowly fold in using a metal spoon. Sift in the rest of the flour and fold in until completely mixed in. Add the milk and mix in. Pour into the cake tins and bake for 25-30 minutes until, the top is golden and when pushed with fingers bounces back.
Leave to cool in the tins for a while and then turn out onto a wire rack.
Once completely cool, whisk up some double cream with two tbsp of icing sugar. Spread some raspberry jam on the bottom cake and put the cream on top and spread out. Leave about 2 cm around the edge for spreading. Place the other cake on top and sift over with icing sugar.