For the spongE
4 large eggs
225g caster sugar
225g self-raising flour
1 tsp baking powder
225g unsalted butter
For the jam
250g/9oz jam sugar
For the buttercream
100g unsalted butter - room temp
200g confectioners sugar (sifted)
2 tbs milk
two 8 inch sandwich tins
parchment paper rounds
for the sponge
Preheat the oven to 180C or 356F
Prepare two 8 inch sandwich tins with baking spray (or butter) & line with parchment paper
In a large bowl with a an electric mixer, cream the butter & sugar together.
Once well combined, add in the eggs one at a time, thoroughly mixing between.
In a separate bowl whisk together flour, baking powder & salt.
With the mixer on low, slowly add in the dry to the wet in thirds, scraping down the sides between each addition. Being careful not to over mix
Mary says something about a soft ‘drooping’ consistency.
Divide the batter evenly between the tins & smooth with a spatula.
Bake for about 25 minutes, check on them at 20 but not before then! (Says Mary)
The cakes are done when they’re golden brown & springy to the touch. Set aside to cool for 5 minutes & then turn out to cool fully on a cooling rack.
for the jam
Okay fine you want to make your own?
Follow the instructions on the back of the pectin.
There you go.
for the buttercream
In stand mixer, or in a large bowl using an electric handheld mixer- beat the butter until light and fluffy.
Add in the confectioners sugar a few spoonfuls at a time - beating until smooth. (Make sure you taste between additions to reach your desired level of sweetness)
Add in 1 tablespoon of the milk, reserving the 2nd for if the buttercream is too thick. Beat until smooth & creamy
Fill a piping bag with the buttercream
Pick your favorite child (sponge) & your least favorite.
Place the uglier one top down on the cake stand.
Spread with a layer of jam, then pipe a layer of buttercream on top of the jam.
Place the other sponge with the pretty side up, dust with powdered sugar & finish with raspberries & a sprig of mint. Serve!