For the cake * 3 large eggs * 3 oz caster sugar * A few drops of vanilla extract * 3 oz self-raising flour, sieved twice * 8 oz raspberry jam * Sieved icing sugar, to dredge
For the buttercream: * 4 oz butter, softened * 4 oz icing sugar, sieved * A few drops of vanilla extract
1. Butter two 8 inch sandwich cake tins and line the base of each with baking parchment. 2. Break the eggs into a large mixing bowl, and whisk with an electric beater. 3. Gradually add the sugar and vanilla extract 4. Whisking until the mixture is very thick, almost white in color and mousse-like in texture. This will take in about seven minutes. 5. To test if the mixture is thick enough, stop whisking and lift the whisk out, trailing a squiggle of the mixture over the surface. If it sits on top, the mixture is thick enough; if it vanishes into the mixture, continue whisking! 6. Sieve the flour over the mixture. 7. Using a metal spoon, fold the flour quickly and thoroughly into the egg mixture. 8. Divide the mixture between the prepared cake tins and bake in an oven preheated to 350° F for about 20 minutes, until the cakes are golden brown on top and just beginning to shrink from the sides of the tin. 9. Cool on wire racks.
Making the ButterCream: 1. Beat the butter until creamy 2. Gradually add the icing sugar, beating until the buttercream is pale and fluffy. 3. Beat in the vanilla extract. 4. Put one cake layer on a serving plate and spread it with the buttercream. 5. Cover the buttercream with the raspberry jam 6. Then put the second cake layer on top. 7. Dredge icing sugar over the surface of the cake. 8. This cake is easier to cut with a serrated knife. CHEF’S NOTE: Alternatively, flavor with the grated rind of a lemon and fill with homemade lemon curd and whipped cream. The cake will freeze very well if cooled quickly and frozen immediately. You can fill it two or three hours before serving.