There is debate over the right way to decorate this British classic. Here it is jam, cream and caster sugar, but you can also add fresh raspberries.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
2 x 20cm diameter cake tins
Electric whisk
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 |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
