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| 3/4 Tasse | Self-raising flour |
| 2/3 Tasse | Caster sugar |
| 150 Gramm | Softened unsalted butter |
| 3 | eggs |
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1. Pre-heat oven to 180deg.C. Line two round 18-20cm tins with Glad Bake.
2. Place all ingredients in a mixing bowl and beat with electric beaters for 2-3 minutes or until ingredients are well combined. Divide the mixture between the prepared tins and bake for about 25 minutes or until cooked when tested with a wooden skewer.
3. Remove from oven and rest in tins for 5 minutes before turning out onto a wire cake rack to cool completely. The cakes are now ready to be filled with raspberry jam and cream and iced with lemon icing or sifted icing sugar.
Per serving: 197 Calories (kcal); 13g Total Fat; (62% calories from fat); 16g Protein; 2g Carbohydrate; 561mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
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