240gplain flourfor gluten-free flour blend recipe see notes
2tablespoonscaster sugar for sprinkling at the end
Pre-heat the oven to 160°C and line and grease 2 x round 20cm sandwich tins.
Cream the butter and sugar on a high speed in a food mixer for about 5 minutes until very light and fluffy.
Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
Sieve the flour, baking powder and salt together in separate mixing bowl, then add into the food mixer. Beat until just combined.
Stir in the milk to lighten the batter then divide the batter equally between the two sandwich tins. Bake for 30-35 minutes.
Remove the cakes from the oven and leave to settle for 5 minutes in their tins, then turn out onto cooling racks and leave to cool completely before filling.
Beat the icing sugar with the unsalted butter for up to 10 minutes until very light and fluffy.
Add the whole milk, vanilla extract and salt and beat until combined.
Take one of your sponges and slather on the raspberry jam very evenly over the surface, spreading to the edge.
For an even layer of buttercream pipe your buttercream in concentric circles over the top of the jam then use a small palette knife to gently even it out.
Place the second sponge carefully on the top of the filling and sprinkle the caster sugar evenly over the surface.
Serve to happy smiling faces.
Since originally writing this post I have since transitioned to 100% gluten-free. That’s not to say that I don’t bake this cake anymore though. I do! I just use a few gluten-free flours in place of the plain flour. The substitution is this: 85g sweet rice flour, 60g gluten-free oat flour, 50g millet flour, 25g potato starch, 25g tapioca starch. Whisk these flours together well and then use as you would the plain flour in this recipe. Happy gluten-free baking!