175g (6oz) unsalted butter, at room temperature
175g (6oz) caster sugar
3 eggs, at room temperature, beaten
175g (6 oz) self-raising flour
Pinch of salt
3/4 cup butter, room temperature
3/4 cup + 2 tbsp sugar
3 eggs, room temperature (beaten)
3/4 cup + 2 tbsp flour
For The Filling
4-6 tbsp strawberry jam, or your own choice of flavour
1 tbsp caster sugar
2 cups raspberries
1/2 cup water
1/4 cup sugar
1.5 tbsp cornstarch
-Bring berries and 1/3 cup water to a boil. Simmer for 10-15 minutes.
-Strain the berry mixture and return to heat.
-Add cornstarch to remaining water. Whisk into berry mixture.
-Add sugar and bring to a boil. Simmer for 8-10 minutes.
75g (3 oz) unsalted butter, at room temperature 175g (6 oz) icing sugar Few drops of vanilla extract
*I opted out of the buttercream.
-Cream butter and sugar together in a mixing bowl until the mixture is pale in colour and light and fluffy.
-Sift flour and salt and carefully add to the mixture, folding in with a metal spoon or spatula.
-Bake in greased pan(s) for 25-30 minutes, until golden and pulling away from sides. (*I used one greased 8-inch spring-form pan)
-Let cool completely, cut in half (if applicable), and add filling.
-Dust with icing/caster sugar.