225g (8oz) unsalted butter, softened, plus extra to grease
225g (8oz) self-raising flour, plus extra to dust
6Tbsp. raspberry jam
225g (8oz) caster sugar
4 medium eggs, lightly beaten
1Tbsp. milk
250ml (9fl oz) double cream
75g (3oz) icing sugar, sifted, plus extra to dust
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Lightly grease two round 20.5cm (8in) sandwich tins, then line bases with baking parchment. Dust sides with flour, tapping out any excess. In a small bowl, mix jam with 1tsp water to thin it slightly.
Step 2
Put the butter and sugar into a large bowl and beat with an electric hand whisk until pale and fluffy - about 3min. Gradually add eggs, beating well after each addition (if the mixture looks as if it might curdle, add a few tablespoons of the flour).
Step 3
Sift over flour and fold in using a large metal spoon. Fold in the milk. Dollop over the jam and gently marble through using a spoon. Divide mixture equally between the prepared tins. Level a little, but don't smooth completely or you'll lose the marbling.
Step 4
Bake in centre of the oven for 20-25min or until cakes are golden and a skewer inserted into the centre comes out clean. Cool in tin for 5min before removing from tin and cooling completely on a wire rack.
Step 5
When cakes are cool, whip the cream and icing sugar until the cream holds medium-firm peaks. Peel off parchment from cakes and sandwich together with the cream. Transfer to a stand or plate and dust with icing sugar. Serve in slices.
You may also want to try our classic Victoria sponge recipes:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
