Decorate with sweets of your choice.
(4 votes)
Cook: 2 Hours
Serves: 24
Price: 28p per serving
Nutritional Information
Each 93g serving contains
Energy
1612kj
385kcal
1612kj
385kcal
19%
Fat
21.2g
21.2g
High
30%
30%
Saturates
12.6g
12.6g
High
63%
63%
Sugars
33.4g
33.4g
High
37%
37%
Salt
0.4g
0.4g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1733kj/414kcal
Typical energy values per 100g:
1733kj/414kcal
Ingredients
525g unsalted butter, soft, plus extra for greasing
350g self raising flour
3 level tsp baking powder
350g caster sugar
6 large free-range eggs
350g icing sugar, sifted
1/4 tsp Asda Extra Special Vanilla Extract
2-3 tbsp milk
6 tbsp Asda Raspberry Jam
Selection of sweets, to decorate
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease 3 x 20cm shallow round cake tins and line the bases with baking paper. Beat 350g butter in a large bowl until softened.
2
Sift in the flour and baking powder, then add the caster sugar and eggs. Beat until creamy and evenly mixed.
3
Put in the tins, level the tops and bake for 25 minutes or until the tops spring back when lightly pressed. Turn out onto wire racks to cool.
4
Put the remaining 175g butter in a bowl and stir in the icing sugar and vanilla until roughly mixed. Add the milk and beat with an electric mixer until light and creamy.
5
Sandwich the cakes with buttercream and jam and then spread the rest of the buttercream over the top and sides. Decorate with sweets.