The classic British afternoon tea cake with raspberry jam and fresh cream - light, fluffy, and perfectly traditional.
Instructions
Beat butter and sugar together until light and fluffy, about 3-4 minutes.
Beat in eggs one at a time, mixing well after each addition.
Gently fold in flour and baking powder using a large spoon until just combined.
Divide mixture between two greased 20cm cake tins. Bake at 180°C (160°C fan) for 20-25 minutes until golden and springy.
Whip cream to soft peaks - don't overwhip or it will become too thick.
Once cakes are completely cool, spread raspberry jam evenly over the bottom layer.
Spread whipped cream over the jam, then gently place the second sponge on top.
Dust with powdered sugar and top with fresh raspberries. Serve immediately.
Ingredients
- butter, softened 225 g
- caster sugar 225 g
- eggs 4
- self-raising flour 225 g
- baking powder 2 TL
- raspberry jam 200 g
- heavy cream 300 ml
- Powdered sugar for dusting 1
- Fresh raspberries for decoration 1
Baking Timer
The timer appears at the bottom right of the screen.
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