Ingredients

Method

• 198 g self-rising flour
• 1 t baking powder
• 197 g unsalted butter, softened
• 200 g caster sugar
• 4 large free-range eggs
• 2 t vanilla extract
• 1 cup whipping cream, chilled
• 1 T icing sugar, plus extra for dusting
• 1 cup raspberry jam

Method

Ingredients

1. Preheat the oven to 180°C. Grease 2 x 22 cm cake tins with cooking spray and line with baking paper.

2. Whisk the flour and baking powder together in a small bowl. Using an electric mixer, beat the butter and sugar at a medium-high speed until thick, pale and fluffy, about 3 minutes, scraping down the sides of the bowl with a spatula when necessary.

3. Reduce the speed to low, then add the eggs, one at a time, mixing until completely combined, then add the vanilla and mix.

4. With the mixer still running at a low speed, gradually add the flour mixture and mix just until incorporated. Do not overmix. Scrape the bowl (the batter should be thick). Remove the bowl from the mixer and, using a flexible spatula, gently fold in 1 T warm water. Repeat in 1 T increments (up to 4 T in total) until the batter is of a dropping consistency (a spoonful of the batter will leisurely drop or slide off a spoon).

5. Evenly divide the batter between the two pans, smoothing the tops with an offset spatula. Bake for 22–25 minutes, rotating the pans halfway, until a skewer comes out clean.

6. Let the cakes cool in the tins for about 15 minutes. Run a knife around the edges and remove from the tins, peeling off the baking paper. Place them right side up onto a cooling rack to cool to room temperature.

7. Beat the cream, icing sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment, at a medium-high speed until medium to stiff peaks form.

8. Spread one of the cooled cakes, rounded side up, with the jam. Spread the whipped cream over the jam and top with the second layer, rounded side up again, pressing down gently. Generously dust with icing sugar.

9. To slice the cake, use a long serrated knife and a gentle sawing motion. The cake will keep in the fridge, lightly covered in plastic wrap, for up to 3 days.

Find more cake recipes here. 

Photograph: Jan Ras