Raspberry and Vanilla Sponge Cake Recipe
Ingredients: Cake - 4 eggs - 227g butter, room temperature - 227g self-raising flour, sieved - 227g caster sugar - 2 tsp vanilla extract Icing - Pink food colouring - 500g icing sugar - 200g butter - 1 tbsp milk - 1 tsp vanilla extract - 3 tbsp Raspberry Jam Decoration - 400g raspberries - 4 tbsp raspberry jam Method: Cake - Preheat the oven to 160°C (fan oven) - Grease and line three 6" round tins - Cream together the butter and sugar - Alternate between adding flour and eggs/vanilla, starting and ending with flour - Split evenly between the three tins - Bake for ~15 mins, until the tops are golden brown and the edges come away from the tins - Leave to cool in the tins for a few minutes before turning out on a wire rack to cool completely Icing - Cream the butter until very soft - Add the icing sugar and mix using the whisk beater until well combined - Add in the food colouring, vanilla and milk and continue mixing until l