Step 1

Grease and flour 2 eight inch cake pans and line the bottoms with parchment paper. Preheat oven to 350 degrees F.

Step 2

Sift together the flour, baking powder and salt and set aside.

Step 3

Cream together the butter and sugar very well for several minutes until very light and fluffy.

Step 4

Add the eggs, one at a time, beating for about a minute or two after each addition. Beat in the vanilla extract.

Step 5

Finally, carefully and as lightly as possible, fold in the flour mixture in two equal portions. Divide the batter evenly between the two cake pans and bake for about 25 minutes until the middle of the cakes springs back when pressed lightly and a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans for a few minutes before turning them out onto a wire rack to cool completely.

Step 6

Fill the middle of the cake with a generous amount of Raspberry Jam and using a metal sieve dust the top of the cake with plenty of powdered sugar.