Added by fabbaker | Tue 10 Jan 2012 @ 17:29
Makes one 20cm round cake giving 12 slices 333 calories, 24g fat, 16g sat fat, 12g sugars Preparation time 15 minutes plus cooling Cooking time 20 to 25 minutes
225g butter, softened 110g Tate & Lyle Light at Heart -‐ White 4 large free range eggs 1 tsp vanilla bean paste 225g self raising flour
2 tsp baking powder 2 to 3 tbsp skimmed milk 284ml pot half fat double cream alternative 200g fresh raspberries Tate & Lyle Icing Sugar for dusting
1 Pre-‐heat the oven to 180oC/Gas 4 (if using a fan-‐assisted oven adjust the temperature according to instructions). Grease and base line two 20cm sandwich tins. Beat the butter and Light at Heart -‐ White with an electric mixer until pale and fluffy. Beat eggs together with vanilla bean paste. Gradually add the egg mixture, beating well each time. (Add a little flour to the mix if it looks as if it might curdle).
2 Sift together the flour and baking powder over the mixture and fold in using a large metal spoon with enough milk to make a soft dropping consistency. Divide between the tins and level with a palette knife. Bake in the oven for 20 to 25 minutes or until well risen, firm to touch and shrinking away from the sides of the tin. Leave to cool in the tin for 5 minutes, then turn out and leave to cool on a wire rack (discard the lining paper).
3 Place one cake on a plate and spread with whipped cream. Arrange the raspberries on top of the cream and place the second cake on top. Dust liberally with icing sugar.
Tip: If you prefer a chocolate sponge, use 115g Tate & Lyle Light at Heart -‐ White, 200g self raising flour and 25g cocoa powder, sifted and then simply follow the method above. You may find you need to
use slightly more milk. Don\'t worry if a few cracks appear on the surface - this is normal for a chocolate cake.
Get the kids involved: They will love spreading on the filling and arranging the raspberries as well as dusting the cake with icing sugar and cocoa.