- 175g unsalted butter, softened, plus extra for greasing
- 175g caster sugar
- 175g (about 3 large) free-range eggs; crack them into a bowl and weigh them: if they’re lighter, reduce the butter, sugar and flour accordingly
- 175g self-raising flour
- 3 tbsp whole milk
- 4 tbsp raspberry jam
- Caster sugar to sprinkle
- Preheat the oven to 180°C/fan160°C/gas 4. Cut 2 x 18cm discs of baking paper. Grease 2 x 18cm sandwich tins, line the bases with the baking paper, then grease again.
- Put the butter in a bowl with the caster sugar and beat together until really light and fluffy.
- Gradually add the eggs, beating well after each addition, then sift over the flour and fold in gently with a spatula or metal spoon to combine. Fold in enough milk to give a smooth ‘dropping’ consistency.
- Divide the mixture evenly between the tins – use scales. Bake in the centre of the oven for 20-25 minutes until golden. A skewer inserted into the middle should come out clean (don’t do this to both cakes – you want a pristine example for the top).
- Allow to cool in the tins for 10 minutes, then turn out onto a wire rack that’s covered in a clean cotton tea towel to prevent marking. Carefully turn over (remove the towel) and allow to cool completely.
- Once cold, place the skewered half, bottom-side up, on a cake stand and spread generously with raspberry jam. Top with the other cake, bottom down, then sprinkle with caster sugar before serving.
- Freeze the cooked, cooled cakes before sandwiching with jam.