Ingredients
Serves: 8
- 130g butter
- 1/2 cup (110g) sugar
- 1 egg
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla
- 1 cup (130g) self raising flour
- pinch salt, to taste
- 1/4 cup raspberry jam
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Preheat oven to 170 degrees C. Grease a sandwich cake tin.
- Cream together butter and sugar. Add egg then beat well. Add milk, vanilla, self raising flour and salt then mix well.
- Spread 1/2 the mixture into cake tin. Spread with a thin layer of raspberry jam. Add the remaining cake mixture then bake for 45 minutes.
- Allow to cool then ice with your favourite chocolate icing.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Found it difficult to spread jam thinly and it sunk through the cake sticking to the bottom of the cake tin and cake wouldn't come out. Tasted good though - 09 Mar 2013