butter at room temperature
1 tsp baking powder
2 tbsp milk
For the filling:
100g butter, softened
140g icing sugar, sifted
a drop of vanilla extract
Preheat the oven to 180C. Grease and line two round cake tins with baking paper: draw around the bottom of the tin and cut out to get the correct size.
Mix all the baking ingredients together till the batter is smooth and soft. Split the mix between the tins and spread lightly with a spatula.
Bake for 20-25 minutes, till the tip of a knife inserted in the middle of the cake comes out clean. Cool slightly, then place onto a wire rack.
To make the filling, beat the butter still smooth, then slowly beat in icing sugar and add the vanilla extract.
Sandwich the sponges with the filling and raspberry jam, and dust the top with sieved icing sugar.
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