Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
9 Ingredients
- 1/4teaspoons salt
- 12tablespoons butter
- 100grams granulated sugar
- 3 large eggs, at room temperature
- 120grams all-purpose flour
- 1teaspoons baking powder
- 50grams raspberry preserves
- 2/3 cup heavy cream
- 2tablespoons confectioner's sugar (for sifting)
Nutrition per serving
1880kJ / 450Cal
1880 Kilojoules or 450 Calories
22% of daily energy intake*
Protein
4.9grams
Fat
33.5grams
Carbs
32.8grams
Sugars
22.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat the oven to 190°C. Lightly butter two 20cm round cake pans and line the bottoms with wax paper.
Step 2 of 4
Beat the butter and sugar together with an electric mixer on high speed for 3 minutes, or until very pale and fluffy. One at a time, beat in the eggs, beating well after each addition. Sift the flour, baking powder, and salt together. Add to the butter mixture and beat on low speed until smooth.
Step 3 of 4
Divide the mixture equally between the cake pans and smooth the tops. Bake for 20-25 minutes, until the cakes spring back when pressed in the centers. Let cool on a wire rack for 5 minutes. Invert and unmold onto the rack, and peel off the wax paper. Cool completely.
Step 4 of 4
Place one cake layer upside down on a serving plate. Spread with the raspberry preserves. Lightly whip the cream until soft peaks form. Spread over the preserves. Top with the remaining layer, rounded side up. Sift confectioner's sugar over the top and serve immediately.
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