A super easy and fun recipe to bake when you planning a party or taking the cake to a friends house. This is a soft, fluffy and light sponge with a touch of raspberry jam, finished with fresh cream and berries.
You can mix and match a lot of flavours in this basic cake by using strawberry jam or apricot jam if that is what you prefer. Try this with some lemon curd and buttercream for a zesty cake or top it with some chocolate ganache for a chocolately finish, so many choices to try.
For the cake
- 225 gms unsalted softened butter
- 225 gms caster sugar
- 225 gms self raising flour
- 4 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
For the icing
- Raspberry jam
- 500 ml double cream
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- berries to finish
Preheat the oven to 180C or 160C fan. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin.
Put all the cake ingredients in a bowl of a stand mixer and beat it together for 2 minutes pale and fluffy. You can even do this with a hand held whisk. Pour the mixture into the prepared cake tin and bake for 25-30 minutes or until a skewer inserted comes out clean.
Leave the cake in the tin for 5-10 minutes before removing it. Let it cool completely.
Spread 3-4 tbsp of jam on top of the cooled cake. Whisk together the cream, sugar and vanilla until it forms soft peaks. Spread this over the jam evenly. Place the berries on top and cut into equal squares.
You can watch the full recipe video here –