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Ingredients
200g Essential Unsalted Butter, softened, plus extra for greasing
250g granulated sugar, plus optional 1 tsp
4 Essential Free Range White Eggs
250g essential self-raising flour
¼ tsp table salt
4 tbsp Essential British Free Range Semi-Skimmed Milk, warmed
2 tbsp Essential Sunflower Oil
For the filling
1 tsp granulated sugar
150ml pot Essential Double Cream
100g Essential Seedless Raspberry Jam, or more to taste
Method
Preheat the oven to 180ºC, gas mark 4.
Butter 2 x 20cm round sandwich tins and
line the bases with baking parchment. Put the
butter and sugar into a mixing bowl and beat
with an electric hand mixer for 2 minutes, or
until creamy and pale. Add the eggs 1 at a time,
beating well after each addition, then add 1 tsp
of the flour along with the remaining 2 eggs.
Sift the flour over the top, add the salt, then
fold until the flour has almost disappeared.
Combine the milk and oil, then fold in to make
an even batter. Divide between the prepared
tins, level, then bake for 25 minutes until
golden, springy and pulling away from the sides
of the tins.
Scatter 1 of the cakes with the 1 tsp sugar, if
using, to give it an attractive top. Cool in the
tins for 10 minutes, then remove to a wire rack
and cool completely.
To make the filling, combine 1 tsp sugar with
1 tbsp just-boiled water in a large bowl, then
stir to dissolve. Add the cream, and whip to
soft peaks with a balloon or electric whisk.
Sandwich the cakes with the jam and cream,
making sure the sugared cake is on the top.
Serve soon after assembling.
Cook’s tip
To make ahead, keep the cakes in an airtight container at room temperature for up to 2 days (freeze if any longer, defrosting thoroughly before use), and fill just before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,661kJ/ 400kcals
Fat
30g
Saturated Fat
17g
Carbohydrates
25g
Sugars
7g
Fibre
1g
Protein
7g
Salt
0.5g
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