Raspberry and vanilla layer cake

Ingredients

• 340 g unsalted butter, softened
• 340 g caster sugar
• 6 large eggs
• 340 g plain flour
• 1 tbsp baking powder
• 2 tsp vanilla extract
• 80 ml whole milk
• 600 ml double cream
• 60 g icing sugar
• 500 g fresh raspberries

Method

1. 01

   Preheat the oven to 180C. Butter and line three 20cm cake tins.

2. 02

   Cream the butter and caster sugar until pale and fluffy, about 5 minutes.

3. 03

   Beat in the eggs one at a time, then the vanilla.

4. 04

   Fold in the flour and baking powder alternately with the milk, until just combined.

5. 05

   Divide the batter between the tins and bake 25-28 minutes, until a skewer comes out clean.

6. 06

   Cool in the tins 10 minutes, then turn out onto a rack to cool completely.

7. 07

   Whip the cream with the icing sugar to soft peaks.

8. 08

   Sandwich the layers with whipped cream and a generous scattering of raspberries between each.

9. 09

   Frost the top and sides lightly, then finish with the remaining raspberries.