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| Simplicity at its best |
This cake is simplicity at its best. Not too much fuss and probably no extra shopping needed.
Don't be limited to the traditional filling of raspberry jam but go a little crazy and use something like Nutella for a winter version or lemon curd for a summer version. Fresh strawberries or blueberries sound quite nice to add extra zest to the cake.
225 grams room temperature butter
225 grams sugar
4 eggs (room temperature)
225 grams flour
2 teaspoons baking powder
2 tablespoons milk
2. Put the butter in a bowl and mix with a hand mixer then gradually add the sugar. After everything is mixed well add the eggs in several portions and continue to mix.
3. Add the flour mixture in portions and mix with a spatula. Lastly, add in the milk and mix with a spatula.
4. Divide the cake into two cake pans which have been buttered and floured.
5. Bake in a preheated 170 degrees Celsius oven. Bake for 20 – 25 minutes.
Remove from the pans and cool before adding the filling.
Filling:
50 grams fresh whipped cream
50 grams raspberry jam
1. Whip the fresh cream until just soft peaks form.
Spread on the cake then spread the jam on top. Lastly, dust the top of the cake with powdered sugar.
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