Instructions

1. Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.
2. In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix well after each addition.
4. Sift the self-raising flour into the bowl and gently fold it into the batter using a spatula, being careful not to overmix.
5. Stir in the vanilla extract until evenly distributed.
6. Divide the batter equally between the prepared cake tins, smoothing the tops with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and spring back when lightly pressed in the center.
8. Remove the cakes from the oven, allow them to cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely.
9. Once the cakes are completely cooled, place one layer on a serving plate and spread the raspberry jam evenly over the top.
10. Spread the whipped cream over the jam layer, creating a nice, thick layer.
11. Carefully place the second cake layer on top and gently press down to secure it.
12. Dust the top of the cake with powdered sugar before serving.