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Ingredients
240g unsalted butter, softened, plus extra for greasing
240g golden caster sugar, plus extra for dusting
4 eggs
2 tsp vanilla extract
1 lemon, zest
240g plain flour
1½ tsp baking powder
4 tbsp whole milk
FOR THE FILLING
200ml double cream
1 tsp vanilla extract
3 tbsp icing sugar, to taste
5 tbsp raspberry jam
Method
Preheat the oven to 180 degrees C, gas mark 4. Grease and line the bases of 2 x 20cm sandwich tins. Use electric beaters to cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each. Stir through the vanilla and lemon zest.
Gently fold the flour, baking powder and a pinch of salt into the cake batter until evenly incorporated. Carefully mix in enough milk until the batter has a soft ‘dropping’ consistency. Divide between the tins and smooth the surface so that it fills the tin.
Bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the tin for a few minutes, then remove, peel off the parchment and cool on a wire rack.
For the filling, whip the cream, vanilla and icing sugar to soft peaks. Pick a sponge to use as your base and trim the top to flatten, if domed. Spread the surface with the raspberry jam and then the whipped cream. Place the other sponge on top, dust with a little caster sugar and serve.
Cook’s tip
Kitchen tools
2 x 20cm diameter cake tins
Electric whisk
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,522kJ/ 605kcals
Fat
38.9g
Saturated Fat
23.4g
Carbohydrates
56g
Sugars
35.3g
Fibre
1.1g
Protein
7.2g
Salt
1.1g
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