So I was feeling quite peckish over the weekend and having nothing to do I thought I would take on a simple quick recipe. My first thoughts were to make a simple Victoria sponge however I made a few little changes adding a top cream layer and white chocolate/raspberry decoration. This is another easy recipe which involves adding all the ingredients into one bowl. Enjoy 🙂
175g soft butter
157g caster sugar
3 medium eggs
1 tsp vanilla extract
175g self-raising flour
1 tsp baking powder
Into a large bowl, I whisked up all the ingredients above.
Then I divided the mixture between two 8 inch tins and baked in the oven at Gas mark 4/180C/350F for 25-30 mins. Then I left the cakes to cool and prepared the filling. Spread a layer of raspberry jam on one side of one cake and whipped cream ( I whipped around 150ml of double cream up) and spread it on the other cake then sandwich together.
Then I added some cream to the top layer of the cake, grated over some white chocolate and finished with a few raspberries to decorate. Ta Da!