Ingredients
Scale
- For cakes:
- 200g (1 1/2 cups) self-raising flour
- 25g (1/4 cup) cornflour
- 225g (1 cup or 8 oz) butter, softened
- 1 Tbsp vanilla extract
- 225g (1 cup) caster sugar
- 4 large eggs
- 4 Tbsp milk
- For filling and topping:
- 225ml (1 cup) heavy cream
- 1 tsp vanilla extract
- 2 tsp caster sugar, divided
- 4 Tbsp raspberry jam
- 2 handfuls fresh raspberries
- 2 handfuls fresh blueberries
Instructions
- Preheat oven to 180 C / 350 F / gas mark 4. Grease and line two 21cm sandwich cake tins.
- Sift together flours, set aside.
- In a large bowl, mix butter, vanilla and sugar until fluffy.
- Add eggs one by one, with a bit of flour in between.
- Finally, add remaining flour and milk and mix well for 1 minute.
- Divide evenly between cake tins and bake for 25 minutes, or until the top springs back when touched.
- Remove from oven and leave to cool for about 10 minutes before turning out onto a cooling rack. Cool completely before filling.
- Whip the cream together with the vanilla and 1 tsp caster sugar until stiff.
- Cover the top of one cake with jam, then fresh raspberries (reserving a few for decoration), then ½ of whipped cream.
- Carefully place other cake on top and press down gently.
- Cover with remaining whipped cream, then blueberries and finally sprinkle with remaining caster sugar.