Firstly, thank you all for your wishes for my Grandpa. It was so kind, and it hugely cheered him up to know that there were so many young ladies wishing him well! Some people, eh?
My flat is currently a den of despair; my flatmates are both crushed under dissertation pressure, Miss B has picked up some kind of lurgy, and the boy has run away to Japan for two weeks, which has left me feeling surprisingly saddened.
The solution? Cake. Cake is, incidentally, my solution for everything, and the reason I'm just NOT going to look fabulous in my bikini this summer.
When the cake is this good, however, I find that I'm totally okay with that.
330g salted butter, very soft
330g caster sugar
330g self-raising flour
6 large eggs
1tsp vanilla extract
1 punnet of raspberries
300ml double cream
Good quality raspberry jam
Icing sugar, for dusting
Preheat the oven to 160 degrees. Cream the butter, and mix in the caster sugar and vanilla extract. Mix in the eggs and self-raising flour. Pour into two 9" pre-lined and greased cake tins, and bake for 40 minutes, or until golden brown and springy to the touch. A skewer should come out clean. Cool the cakes on a wire rack.
Whisk the double cream until it forms soft peaks. Spread your bottom sponge (select the flatter one) with raspberry jam, and then with cream. Cover the cream with a layer of raspberries, saving a few for decoration. Sandwich your top sponge on top of the raspberries, and scoop out a small hole on the top to fill with cream. Place a few raspberries on top, and sprinkle with icing sugar to finish.
As this cake uses fresh cream, it has to be consumed pretty quickly. However, I've made it a few times and this hasn't proven an issue so far...
If you and your flatmates are, like me and mine, super-competitive, then this cake may win you the best flatmate award for a couple of days. In my flat, said award comes with a pretty fabulous crown.
How do I look?