Classic English Cake with Berries
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
1
- For the cake
- 1 cup butter (softened)
- 1 cup caster sugar
- 4 eggs
- 2 cups self-rising flour
- For the filling and decoration
- 1 ½ cups cream (48% fat)
- ½ cup seedless Raspberry jam (jelly)
- 1 cup Raspberries
- powdered sugar
Preparation steps
1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease 2 x 20cm|8" deep loose-based cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Add the flour and mix well.
4.
Spoon into the tin and bake for 45-50 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
Cut the cake horizontally in two. Place one half upside down.
6.
For the filling: whisk the cream until thick. Spread 2/3 over the cake half.
7.
Stir the jam to loosen and spoon over the cream covered cake.
8.
Place the remaining cake on top and spread with the remaining cream. Arrange the raspberries on top and dust lightly with icing sugar.
