Lemon And Raspberry Sandwich!

This sponge sandwich is light, full of fresh juicy flavours, and leaves a beautiful after taste!

Ingredients

• ? 175g caster sugar
• ? 175g butter, softened
• ? 175g self raising flour
• ? 3 eggs
• ? 1 level tsp baking powder
• ? zest of 1 lemon
• ? juice of 1 lemon
• ? icing sugar – 1 tbsp plus dusting
• ? 140ml double cream
• ? lemon curd – about 1/3 regular jar

Instructions

STEP 1:

? grease your 2 20cm cake tins and preheat the oven to 180c

STEP 2:

? cream together the butter and sugar

STEP 3:

? break in the eggs and mix together

STEP 4:

? sift the flour and baking powder in and mix until smooth

STEP 5:

? add the lemon zest and juice, and bring everything together

STEP 6:

? pour half into each cake tin and place in the oven

STEP 7:

? bake for about 25 minutes, until the top is golden and springy, and an inserted skewer/knife comes out clean

STEP 8:

? allow to cool

STEP 9:

? on one of the cake halves, spread an even layer of lemon curd across

STEP 10:

? whisk up the double cream to soft peaks using an electric whisk, then whisk 1 tbsp icing sugar into it

STEP 11:

? spread the cream on top of the lemon curd

STEP 12:

? top with your raspberries covering the edges, then filling the middle

STEP 13:

? put the other cake on top and sprinkle with icing sugar.

STEP 14:

STEP 15:

tada! Your beautiful deliciously fluffy cake is complete!

STEP 16:

STEP 17:

now sit down, feet up, cuppa tea, and enjoy! Store the rest in the fridge – will be good for a couple of days!