Description
A classic British cake featuring light, buttery sponge layers filled with fresh whipped cream and sweet raspberry jam, topped with fresh berries and a dusting of powdered sugar. A timeless treat perfect for Mother’s Day!
Ingredients
Units
Scale
For the Sponge Cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 4 large eggs
- 2 cups (225g) self-rising flour
- 1 tsp vanilla extract
- 2 tbsp milk
For the Filling:
- 1/2 cup (150g) raspberry jam
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Topping:
- Fresh raspberries
- Powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Make the Cake:
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Fold in flour and milk until smooth.
- Bake the Cakes:
- Divide batter between pans and bake for 20-25 minutes or until golden and a toothpick comes out clean.
- Let cool completely.
- Prepare the Filling:
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble the Cake:
- Spread raspberry jam over one cake layer, then add whipped cream.
- Place the second layer on top and dust with powdered sugar.
- Garnish with fresh raspberries and serve!
Notes
- Ensure ingredients are at room temperature for a light, fluffy texture.
- Swap raspberry jam for strawberry or blackberry jam for variety.
- Store in the fridge for up to 2 days, but best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British
