- 225ml sunflower oil, plus extra for the tins
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 250g caster sugar
- 3 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 225ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 250g self-raising flour
- 4 tbsp cocoa
- 1½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
For the raspberry layer
Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.
Simple swapsMaking chocolate cakes and buttercream icing can be expensive, but using vegetable oil instead of butter, and cocoa instead of melted chocolate, keeps costs down. It means the cake also keeps well (it won’t go stale if it’s wrapped and left for a few days, or you can freeze the sponges to decorate later) and it creates a texture that ensures the layers will stack and slice beautifully. Adding lashings of whipped cream looks lavish, but it’s usually more cost-effective than making buttercream.