Table of Contents
You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper. Pre-heat the oven to gas mark 3/325F/170°C. In a large mixing bowl, sift in the flour and baking powder. Add all the other ‘sponge’ ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
Whip the double cream and put in a piping bag. Place one of the sponges on a plate or cake stand and spread with the jam. Pipe the cream on top of the jam and put the remaining raspberries on top. Place the second sponge on top and dust with icing sugar.
Add the level tablespoon of sugar and one teaspoon of vanilla extract. Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam.
Place raspberries and 2 tablespoon flour in a bowl and stir with a spoon to combine until the raspberries are fully covered with flour. Transfer raspberries to the batter without the excess flour in the bowl.
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