INGREDIENTS
For the sponge
4
large free-range eggs
225 g
caster sugar, plus extra for sprinkling
225 g
self-raising flour
1
level tsp baking powder
225 g
unsalted butter, softened, plus extra for greasing
For the jam
200 g
raspberries
250 g
jam sugar
For the buttercream
100
g/3½oz unsalted butter, softened
200
g/7oz icing sugar, sifted
2 tbsp
milk