Average: 2.5 (5 votes)


150g butter, softened
1 cup caster sugar
½ tsp vanilla extract
3 eggs
1 ¾ cups self-raising flour
1 tsp baking powder
½ cup milk
200g raspberries thawed if frozen
300ml thickened cream, whipped
250g fresh raspberries
Icing sugar for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180 degrees Celsius and line a 22cm springform cake tin with baking paper. Place the butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add the vanilla then eggs one at a time, beating well after each addition. Sift the flour and baking powder and then add the milk and raspberries, and stir until the mixture is just combined. Pour into the cake tin and bake for 45 minutes or until cooked when tested with a skewer. Cook the cake completely before decorating with the whipped cream, raspberries and icing sugar. Serves 10.