Ingredients

• Preheat oven to 160 (fan assisted 150)
• 16oz Butter
• 16oz caster Sugar
• 8 free range eggs
• 16 oz Shipton Mill Self Raising flour
• 500g of raspberries

For the filling use :

• 6oz of butter
• 16oz of icing sugar
• 1oz of icing sugar for dusting top of the sponge

Method

1. In a mixing bowl add the butter & sugar together then fork through to make a creamy consistency.
2. Add the free range eggs one by one and whisk until fluffy.
3. Sieve in the flour and fold into the mixture with a spoon.
4. Line the bottom of 2 9inc cake tins with grease proof paper ,half the mixture between 2 tins.
5. Get your raspberries and push them gently in to the mixture until covered evenly.
6. Place in the oven for 45 - 60 minutes, check with a skewer and if its clean when pulled out take out the oven.
7. Place on a wire rack to cool.
8. When cooled mix the icing sugar & butter together with a fork until creamy . Using a palate knife spread the butter icing evenly over one half of the sponge, place the other sponge on top & lightly dust with icing sugar (sieved)