Ingredients
Melted butter, for greasing
1 cup self-raising flour
1 tsp cornflour
1 cup caster sugar
3 Tbsp milk
Extra 2 Tbsp melted butter
3 x 60g eggs
Finely grated zest of ½ lemon
1 tsp baking powder
Filling
4 Tbsp raspberry jam
200ml thickened cream, whipped
Icing sugar, for dusting
Fresh raspberries, to serve
Method
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Preheat oven to 190°C. Grease two 20cm round cake tins with melted butter, then line each with baking paper.
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Sift self-raising flour and cornflour into the bowl of an electric mixer. Add sugar, milk, extra butter, eggs and zest and whisk on high for 3 minutes or until light and fluffy. Fold in baking powder.
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Pour mixture into prepared tins. Bake for 18-20 minutes or until golden and cooked when tested with a skewer.
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Cool cakes in tins for 5 minutes, then turn out onto wire racks to cool completely.
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Spread jam over 1 cake. Spread cream over jam, then top with other cake. Dust with icing sugar, top with raspberries and serve.
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