Ingredients

The best results are achieved if all the ingredients are at room temperature.

For the sponge:

• 200g Unsalted butter softened
• 200g Caster sugar
• 200g Egg beaten. (approximately 4 small eggs)
• 200g Self raising flour (sifted)
• Pinch of Salt
• 1 teaspoon Vanilla extract

For the filling:

• 200ml Double cream
• 100g Raspberry or strawberry conserve
• Icing sugar

Tools

• Titanium Chef XL

Method

1. Grease and line 2 x 20cm round cake tins.
2. Preheat the oven to 170°C.
3. Beat together the butter, sugar and pinch of salt using the beater attachment and cream together until light and fluffy.
4. Scrape down the sides of the bowl, add the vanilla extract and slowly pour in the beaten egg whilst the food mixer is beating at slow speed.
5. Take time to add the egg so that the batter doesn’t split but if it starts to curdle add a little flour.
6. Once all the eggs are mixed in, gently fold in the flour.
7. Spoon the mixture equally between the two cake tins. Level the top with the back of a spoon.
8. Bake for 20-25 minutes or until the sponge springs back when it is gently pressed.
9. Allow to cool in the tins.
10. Using the whisk attachment whisk the double cream until it just holds its shape but is still soft.
11. Take one of the cakes and trim the top to remove the brown crust.
12. Spread the conserve on top of this cake.
13. Spread the double cream on top of this.
14. Take the remaining cake and place on top of the cream gently.
15. Gently sift icing sugar over the top.