Easy / prepare ahead / freeze (sponge only) Preparation time 15 minutes Cooking time 30 minutes Serves 12
225g (8oz) butter, softened 225g (8oz) caster sugar 4 large free-range eggs 1tsp vanilla extract 225g (8oz) self-raising flour for the frosting 250g (9oz) mascarpone 1tsp vanilla bean paste or extract 2tbsp icing sugar, plus extra to dust 6-7tbsp raspberry jam 250g (9oz) fresh raspberries you will need 2 x 20cm (8in) sandwich tins, lightly oiled and bottom lined
1 Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Cream the butter and sugar together until light and fluffy. Beat in the eggs, stir through the vanilla extract, then fold in the flour with 1tsp salt until you have a smooth batter. Divide between the tins and bake for 25 to 30 minutes, until a skewer inserted into the middle comes out clean. Remove from the oven and cool completely on a wire rack.
2 To make the filling, whisk the mascarpone, vanilla and icing sugar until smooth. Be careful not to overwhip. When the cakes are cool, place one upside down on a serving plate, and spread the raspberry jam over the top. Top with mascarpone then with raspberries. Top with the other cake, the right way up, then dust over some icing sugar and serve.
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