Ingredients

  • For the sponge:
  • 125g Kerrygold Pure Irish Salted Butter 454g
  • 175g castor sugar
  • 3 eggs (M)
  • 175g of plain flour
  • 1tsp of baking powder
  • Splash of milk
  • For the filling:
  • Whipped cream
  • Fresh raspberries
  • Raspberry jam
  • Icing sugar
Print recipe

Directions

  1. Preheat the oven to 180°C
  2. Cream the butter and sugar together until you get a light and fluffy consistency
  3. Add the eggs into this mixture, one by one. Ensure to incorporate each egg before adding the next
  4. Next, sieve in the flour and the baking powder. Fold through the wet mixture making sure not to over mix
  5. Add a splash of milk to bind the ingredients, then transfer the mixture into an eight inch lined tin
  6. Bake the mixture for 35 minutes
  7. When the cake has cooled, split the sponge along the equator into two halves and smear the bottom half with raspberry jam
  8. Top the jam with freshly whipped cream and place the top half of the sponge back on
  9. Finally, dust the cake with icing sugar and decorate with fresh raspberries and edible flowers

 

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