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STEPS
INGREDIENTS

Preheat oven to 180 degrees Celcius or 360 degrees Fahrenheit

Gather your ingredients

Gather your ingredients

In a bowl beat sugar and butter with a spoon until light and fluffy

In a bowl beat sugar and butter with a spoon until light and fluffy

Grease trays with butter and cut grease proof paper to the shape of the bottom of the pan and sprinkle flour into each pan as shown

Grease trays with butter and cut grease proof paper to the shape of the bottom of the pan and sprinkle flour into each pan as shown

Add eggs one at a time

Add eggs one at a time

Add flour and fold into mix, add lemon  zest if using it

Add flour and fold into mix, add lemon zest if using it

Put in oven

Put in oven

For 20 minutes

For 20 minutes

They should look like this when done. Gently take the tin and paper off and let cool

They should look like this when done. Gently take the tin and paper off and let cool

Spread strawberry jam onto one side

Spread strawberry jam onto one side

In a bowl add cream, vanilla and sugar

In a bowl add cream, vanilla and sugar

Beat, beat, beat!

Beat, beat, beat!

Until it looks like this

Until it looks like this

Get your rasperries

Get your rasperries

Spread cream over the top of the other cake and decorate with raspberries

Spread cream over the top of the other cake and decorate with raspberries

Sift icing sugar on top and is ready to serve!

Sift icing sugar on top and is ready to serve!

Yummy!!!

Yummy!!!

  • For the sponge:
  • 225.0g Unsalted butter, at room temperature
  • 225.0g Self-raising flour
  • 225.0g Caster sugar
  • 4.0 Eggs
  • 1.0 Optional : lemon
  • For the filling:
  • 100.0g Rasperries
  • 150.0ml Thickened cream
  • 1/3tsp Vanilla essence
  • 1.0Tbsp Caster sugar
  • 150.0g Good quality strawberry jam
  • 1.0Tbsp Icing sugar, for dusting