Raspberry Jam


150gCaster Sugar with Stevia
225gSelf Raising Flour
2tspBaking Powder
225gSoft Butter
150mlWhipped Double Cream


  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). 
  2. Cream the butter with the caster sugar with stevia. Add the eggs, flour and baking powder. Mix until well combined. 
  3. Grease and line 2 x 20cm/8" sandwich tins. Divide the mixture evenly between the tins and place on the middle shelf of the oven. 
  4. Bake for 20-25 minutes until golden and the cake springs back when pressed. 
  5. Cool on a wire rack. Once cool, sandwcih with the jam and whipped cream. 

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