Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories341.2 kcal (17%)
Total Fat21.6 g (31%)
Carbs33 g (13%)
Sugars20.4 g (23%)
Protein3.3 g (7%)
Sodium103.2 mg (5%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Make the sponges
Step 1
Heat the oven to 350F. Beat the butter and caster sugar in a stand mixer fitted with the beater on medium speed for 3-5 minutes, scraping down the sides of the bowl from time to time until pale and creamy. Add the eggs, a little at a time, beating well between each addition. Add 1 tablespoon of flour if the mixture starts to curdle at any stage. Add 1 tsp of vanilla.
Step 2
Sift the flour, cornflour, baking powder, and salt into the bowl and mix until just combined. Add the milk and mix again until smooth.
Step 3
Divide the mixture equally between two 20cm square cake tins and level with a palette knife. Bake on the middle shelf for 20 minutes, until golden and risen, and a skewer inserted into the center comes out clean. Leave to cool in the tins for 5 minutes, then turn out the sponges onto a wire rack to cool completely.
Make the filling
Step 4
Whip the cream, icing sugar, and vanilla in a bowl using an electric hand whisk until it holds firm peaks.
Assemble the cakes
Step 5
Place one of the sponges on the lined baking sheet and spread it with the raspberry jam. Arrange the raspberries on top and cover with an even layer of whipped cream. Gently press the second sponge on top. Cover the cake and chill it for 1 hour to make cutting easier.
Step 6
Dust the top of the cake with icing sugar. Using a long, serrated knife, cut the knife in half, then cut each half into 8 equal slices. Remove the slices from the tin to serve.
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