ingredients
makes 6 - 8 slices
3/4 cup butter, at room temperature, plus extra to grease
3/4 cup golden superfine sugar
3 medium eggs, beaten
1 3/4 cups self rising flour, sifted
TO ASSEMBLE
5/8 cup (5 ounce) mascarpone
1 tsp milk (optional)
1 tsp Confectioner’s sugar (optional), plus extra to dust
4 tbsp raspberry conserve
method
1. Grease and base-line two 7 inch sandwich cake pans.
2. Put the butter and superfine sugar into a large bowl and cream together with a hand-held electric beater (or a free-standing electric mixer) until light and fluffy.
3. Gradually beat in the eggs until the mixture is smooth, then gently fold in the flour, using a large metal spoon or spatula.
4. Divide the mixture between the prepared tins and gently level the surface with a palette knife. Bake at 180°C (160°C fan oven) for about 25 minutes until golden, firm to the touch and beginning to shrink away from the sides of the tin.
5. Leave the cakes to cool in the tins for 5 minutes, then turn out each layer on to a wire rack and leave to cool completely.
6. For the filling, beat the mascarpone to loosen, adding the milk if it is too thick to spread. Sweeten with Confectioner’s sugar if you like.
7. Spread the mascarpone on top of one cake layer, then cover with the raspberry conserve. Put the other layer on top and lightly press the two together. Using a fine sieve, dust the top liberally with Confectioner’s sugar.
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