Sponge Cake with Raspberries & Cream


  • 250g butter
  • 250g caster sugar
  • 4 medium eggs
  • 250g self- raising flour
  • 1 tbsp vanilla extract

For the filling:

  • 200ml double cream
  • 1 tbsp vanilla extract
  • 8 tbsp raspberry jam
  • 1 punnet of raspberries
  • Icing sugar to dust


  1. Heat the oven to 180°C/160°C fan/Gas Mark 4. Grease and line two 19cm cake tins.

  2. Mix together the butter and sugar until pale and fluffy.

  3. Add the eggs one by one, mixing well between each addition.

  4. Gradually mix in the flour and 1tbsp vanilla extract and divide the cake mix between the two tins.

  5. Bake in the oven for about 35 minutes, or until a skewer comes out clean.

  6. Leave to completely cool on a rack.

  7. To make the filling, whip the cream until stiff and add the vanilla extract. Spread the jam on the base of the cake and top with the cream and raspberries.

  8. Decorate with a dusting of icing sugar just before serving.