This cake is sandwiched together with Sour cherry compote and fresh cream.
170g butter (12 TBS)
170g caster sugar (1 cup)
1/4 tsp vanilla extract
3 large free range eggs, beaten
170g self-raising flour (a scant 1 1/2 cups)
3 TBS raspberry jam
buttercream to fill (optional)
Icing sugar or castor sugar to dust the top
Butter and base line two 7 inch sandwich tins. Set aside.
Preheat the oven to 180C/350F/ gas mark 4.
Cream the butter, sugar and vanilla together until light in colour and fluffy.
Gradually beat in the eggs, a little at a time, beating well after each addition.
If the mixture begins to curdle, add a spoonful of the flour.
Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter.
Divide the batter evenly between the two cake tins, leveling off the surface.
Make a slight dip in the centre of each.
Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched.
Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
Once cooled, place one layer on a cake plate.
Spread with raspberry jam and buttercream (if using).
Place the other cake on top, pressing down lightly. Dust with icing or castor sugar and serve.
Recipe credit: The English Kitchen
Prepared, tried and tested by: Preshana Singh
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