method
1. Cream the butter and sugar together until light and fluffy.
2. Beat in the eggs one at a time, adding a little of the flour with the second egg. Fold in the remaining flour using a metal spoon.
3. Place the mixture in a base-lined and greased 8 inch sandwich tin or two 7 inch sandwich tins.
4. Bake in a moderate oven (160°C, 325°F), 35 to 40 minutes for the 8 inch cake, and 25 to 35 minutes for the 7 inch cakes.
5. Turn out and cool on a wire rack.
6. Split the larger cake and sandwich the cakes or two halves with the raspberry spread.
7. Lay a doily on top of the cake and dust with Confectioner’s sugar.
8. Carefully lift off the doily to leave a design on the surface of the cake.
