• 6 free-range eggs
  • 300g caster sugar
  • 300g self-raising flour
  • 1½  tsp baking powder
  • 300g butter, at room temperature
  • 3 tbsp milk
  • ½ cup raspberry jam
  • 300ml thickened cream, whipped to firm peaks
  • 1 cup fresh raspberries, to serve
  • Mint leaves, to serve
  • Icing sugar mixture, to dust
  1. Preheat oven to 160C, with steam. Grease and line two 20cm round cake tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
  2. Break eggs into a large mixing bowl, then add sugar, flour, baking powder, butter and milk. Mix together until well combined with an electric hand mixer. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
  3. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from bowl and gently smooth the surface of the cakes.
  4. Bake cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool for 5 minutes. Run a palette knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack. 
  5. To assemble the cake, place one cake upside down onto a plate and spread it with jam. Spread over whipped cream. Top with second cake, top-side up. Top with raspberries and dust with icing sugar, and garnish with mint leaves.