INGREDIENTS

For the Sponge

• 225g caster sugar
• 225g self-raising flour
• 225g unsalted butter at room temperature, plus a little extra to grease the tins
• 2 tsp baking powder
• 4 medium free-range eggs, at room temperature

For the Filling

• 200g fresh raspberries or if you prefer good quality raspberry/strawberry jam
• 150g full-fat cream cheese
• 75g mascarpone
• 2 ½ tablespoons icing sugar
• 1 teaspoon of vanilla extract
• Icing sugar for dusting

METHOD

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins
2. Break the eggs into a large mixing bowl adding the butter until the batter becomes very creamy
3. Sift sugar, flour, baking powder into the bowl. Mix together until well combined with an electric mixer (you can also use a wooden spoon). Be careful not to over mix the cake batter
4. Divide the mixture evenly between the tins. For best results do this by weight rather than by eye
5. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are ready when they’re golden-brown and coming away from the edge of the tins
6. Set aside to cool in their tins for 10 minutes then carefully turn the cakes out onto a cooling rack
7. For the filling mix cream cheese, full-fat mascarpone icing sugar & vanilla extract together
8. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of the cream filling. Then add raspberries. Top with the second cake, top-side up. Sprinkle over the icing sugar

RECIPE TIPS

• Use a piece of tinfoil to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper
• To freeze the cakes: allow the cakes to cool completely, then place each cake freezer bags. Freeze for up to 4 months. Allow to defrost thoroughly before filling

If you try this recipe don’t forget to send me a picture or even better if you are local invite me over for a coffee and a slice.

Happy Baking

♥Dani♥