Difficulty: easy Preparation time: 10 minutes Baking time: 20-25 minutes Ingredients sponge cake: 225g butter softened at room temperature 225g sugar 225g self rising f lour 4 eggs 2 teaspoons vanilla essence Filling: 250g butter softened at room temperature 500g icing sugar 1 jar raspberry jam
Method: Cream the butter and the sugar together. In a separate bowl beat the eggs and add it to the butter a little at a time. Stir in the vanilla essence. Fold in the sieved self rising flour. Pour mixture into a greased and parchment lined cake tin (23cm x31cm). Bake cake in a hot oven at 180ยบC for 2025 minutes. For the filling simply cream the butter for a few minutes. Add the icing sugar at little at a time. Divide the cake into two, spread the surface of one with the buttercream and the raspberry jam. Top with the other half of the cake. n. 6 August 2012 - OpenKitchen
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