Ingredients

• 225g Unsalted Butter (softened)

• 225g Caster Sugar

• 1 tsp Vanilla Extract

• 4 Eggs

• 225g Carr’s Self Raising Flour

• FOR THE FILLING

• 1 punnet of Raspberries

• 175ml Double Cream (lightly whipped)

• Icing Sugar (for dusting)

Method

1. Lightly grease 2 loose-bottomed 20cm/8″ sandwich tins and line the bases with a double layer of non-stick baking parchment.

2. Pre-heat the oven to 180ºC (Fan 160ºC, Gas Mark 4).

3. Place the softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.

4. Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.

5. Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.

6. Divide the mixture evenly between the lined sandwich tins and level the surface with the back of a wet spoon or plastic spatula.

7. Bake for about 20-25 minutes, or until well risen and golden. The tops of the cakes should spring back when ready.

Credit: Carr’s Flour