No messing about here, let's get baking...
Serves 12
Ingredients
Cake
- 300g Self-Raising Flour
- 1 tsp Baking Powder
- 300g Caster Sugar
- 300g Unsalted Butter
- 6 Eggs
- 3 tbsp Milk
- 1 tsp Pure Vanilla Extract
- 4 tbsp Raspberry Jam
Decoration
- 150g Unsalted Butter
- 450g Icing Sugar
- 2 tbsp Milk
- 1 tsp Pure Vanilla Extract
- 6 tbsp Raspberry Jam
- Jammy Dodgers
Method
- Pre-heat the oven to 170C Fan and line two 20cm cake tins with baking paper.
- In a large mixing bowl, mix together the butter and sugar until light and fluffy. Then gradually add the eggs, two at a time and continue mixing.
- Once combined, fold in the flour and baking powder. When all the ingredients have come together add the vanilla extract and milk and mix again until combined. Divide the mix equally between the two cake tins and level with a spatula.
- Spoon 2 tbsp of raspberry jam on each cake and swirl into the batter using a fork or toothpick. Once all the cake is covered bake in the oven for 25-35 minutes or until a toothpick comes out clean.
- Once baked, remove from the cake tins; leave to cool on a cooling rack and poke holes over the top of both cakes. In a small bowl add 3 tbsp of raspberry jam and add 1 tbsp of boiling water and mix until the jam becomes pourable. Then pour half the jam syrup equally over the top of both cakes, allowing it to soak into the sponge.
- To make the buttercream you will need room temperature butter. Place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar until fully combined. Then beat in your milk and vanilla extract until creamy.
- Once the cakes have cooled you can begin decorating. Add your buttercream to a piping bag with then end cut off. Pipe a boarder of buttercream alongside the outer ridge of then cake, this creates a broader to stop any filling from spilling out. Then fill the middle with a good layer of your jam.
- Now add the top layer and decorate the whole cake with buttercream. I use a palate knife to spread my butter cream on, but you can also use a spatula. The buttercream doesn't have to have a perfect finish, I assure you it'll taste just as good.
- Now decorate your cake using Jammy Dodgers, I use the mini ones, but you can just as easily use the normal size and cut them in half. Place them along the base of your cake, sticking them to the sides of the buttercream. Now spoon a small amount of jam in the centre of your cake and spread into the shape of the Jammy Dodger Splodge. Place a Jammy Dodger onto of the jam and enjoy.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
Comments