Ingredients
6
6 servings
- •1.3333333730698 cups self-rising flour
- •0.75 cup white sugar
- •0.75 cup margarine
- •0.5 teaspoon vanilla extract
- •3 eggs
- •0.75 cup confectioners' sugar
- •0.25 cup butter
- •0.5 teaspoon vanilla extract
- •0.5 cup raspberry jam
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
- Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs; beat with a wooden spoon or an electric mixer until pale and fluffy, about 3 minutes. Divide batter between the cake pans; smooth the tops with the back of a spoon.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
- Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
- Spread jam over 1 cake layer; cover jam with frosting. Place second cake layer on top.
Nutritional Facts
Per 6 servings
- Calories: 636
- Carbohydrate: 80g
- Fat: 33g
- Fiber: 1g
- Protein: 6g
- Sugar: 54g
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