Prepare the Sponge Cake

1. Preheat the Oven: Preheat your oven to 180°C/ Gas Mark 4. Grease and line two 20cm round cake tins with baking parchment.
2. Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and caster sugar until light and fluffy.
3. Add Eggs: Gradually add the eggs, one at a time, mixing well after each addition. Add the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour, baking powder, and salt.
5. Fold in Dry Ingredients: Gently fold the dry ingredients into the butter mixture until just combined. Do not overmix.
6. Bake: Divide the batter evenly between the prepared tins. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
7. Cool: Remove the cakes from the oven and allow them to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

Make the Filling

1. Whip the Cream: In a mixing bowl, whisk the double cream and icing sugar until soft peaks form.
2. Layer the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of The Dockyard Company Raspberry Jam over the top, followed by a layer of whipped cream and fresh raspberries.
3. Top with Second Layer: Place the second sponge layer on top.

Prepare the Royal Icing

1. Make the Icing: In a clean bowl, combine the icing sugar, egg white, and lemon juice. Whisk until smooth and glossy. The consistency should be thick enough to hold its shape but thin enough to spread easily.
2. Decorate the Cake: Pour or spread the royal icing over the top of the cake, allowing it to drip slightly over the edges.
3. Final Touches: Decorate the top with fresh raspberries.

Tips for the Perfect Cake:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the best texture.
• Don’t Overmix: Be gentle when folding in the dry ingredients to keep your sponge light and fluffy.
• Storage: Store any leftovers in an airtight container in the fridge for up to three days.