Serves: Makes 1
Prep time: Less then 30 minutes
Cooking time: 30 minutes to 1 hour
- #For the cake:
- 250g / 9oz unsalted butter, plus extra for greasing
- 250g / 9oz golden caster sugar
- 4 free-range eggs
- 1 tsp vanilla extract
- 250g / 9oz self-raising flour
- #For the butter cream:
- 250g / 9oz icing sugar
- 125g / 4oz unsalted butter, softened
- 2 tsp hot water
- 1 tsp ground cinnamon
- #To serve:
- 250g / 9oz good raspberry jam
- icing sugar, for dusting
- Preheat the oven to 180C/360F/Gas 4.
- For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.
- Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).
- Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.
- Add the vanilla extract and fold in the flour.
- Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.
- Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.
- Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy.
- Add the cinnamon and mix well.
- To serve, trim the top off one of the cakes to make a level surface.
- Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.
- Sandwich the second cake on the top and press down lightly.
- Dust the top of the cake with icing sugar and serve in generous slices.