Ingredients

Steps

• Preheat the oven to 190°C.
• Grease and line two 20cm sandwich tins.
• Mix the butter, sugar, and vanilla together until combined.
• Slowly beat in the eggs one by one.
• Fold in the sifted flour and pour the mixture into the tins.
• Bake for 20 to 25 minutes until golden-brown.
• Cool the cakes on a wire rack.
• Spread one cake with raspberry jam and a layer of whipped cream.
• Cover with raspberries and place the other cake on top.
• Dust with icing sugar and slice to serve.