• Pre-heat the oven to 180°C/ 160°C fan assisted oven /gas mark 4 and line and grease 2 x round 8 inch x 4 inch cake tins.
• Cream the butter and sugar for about 3-4 minutes until pale, light and fluffy.
• Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
• Whisk the gluten-free flour with the ground almonds almond , baking powder and salt in separate mixing bowl, then add into the rest of the cake mixture. Beat until well combined.
• Stir in the milk to lighten the batter then divide the batter equally between the two cake tins. Bake for 30-35 minutes.
• Remove the cakes from the oven and leave to settle for 5 minutes in their tins. Turn out onto cooling racks and leave to cool completely before assembly.

Buttercream

• Beat the icing sugar with the unsalted butter for about 5 minutes until very light and fluffy, scraping down the sides of the bowl every so often.
• Add the whole milk, vanilla extract and salt and beat until smooth and creamy.

Assembly

• Take one of your sponges and slather the raspberry jam very evenly over the surface, spreading to the edge.
• For an even layer of buttercream, fill a piping bag with the buttercream fitted with a large plain round piping tip. Pipe 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 buttercream and sprinkle the caster sugar evenly over the surface.