Everybody loves this tea-time classic. For a citrus twist, try filling with lemon curd instead of raspberry jam.
Ingredients175g Anchor® Butter, softened, plus extra for greasing
175g caster sugar
2 tbsp double cream
175g self-raising flour
FOR THE FILLING:
100ml double cream
1 tbsp icing sugar
½ tsp vanilla extract
3 tbsp raspberry jam
Directions1. Preheat the oven to 180C, gas mark 4. Grease 2 x 18cm cake tins and line the base of each with baking parchment. Using electric beaters, cream the butter and sugar in a bowl for 3-4 minutes until light and fluffy. Beat in the eggs, one at a time, until well combined, then beat in the cream.
2. Gently fold in the flour until you have a smooth batter. Divide between the cake tins and bake for 20 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tins set on a wire rack.
3. For the filling, beat the cream with the icing sugar and vanilla extract with electric beaters until it reaches soft peaks. Spread one cake with raspberry jam, then cover with the cream and top with the second cake. Slice to serve.