200g butter, softened
200g caster sugar
200g Doves Farm Organic Self Raising White Flour
2 tbsp water
2 tsp vanilla extract
For the filling and topping:
6 tbsp raspberry jam
2 tsp icing sugar
1 Line two 20cm/8" round baking tins with parchment and pre-heat the oven.
2 Put the butter and sugar into a large bowl and beat together until light and fluffy.
3 Break the eggs into the bowl one at a time, beating well between each.
4 Sieve the flour into the bowl and mix it in.
5 Add the water and vanilla and stir to combine.
6 Divide the mixture between the prepared tins and smooth the tops.
7 Bake in a pre-heated oven for 25-30 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
8 Turn out the cakes onto a wire rack and leave to cool.
For the filling and topping
1 Spread jam over the top of one cold sponge.
2 Place the other sponge on top.
3 Sieve the icing sugar over the cake.
Recipe courtesy of Doves Farm