Step by step

1. Put the softened butter and sugar into the bowl of the stand mixer. Attach the Wire Whip and beat together until pale and fluffy on speed 4.

2. Add the eggs, flour and milk and whisk it on speed 2 for 30 seconds. Increase the speed to 4 and whisk for 2 minutes.

3. Divide the mixture between two 18 cm springforms.

4. Bake in the centre of the oven for 25-30 mins at 180°C until a skewer inserted into the middle of each cake comes out clean. Let the cake to cool off and remove the cakes from the springforms.

5. Pour the heavy cream into the bowl of the stand mixer fitted with the Wire Whip. Whip up the cream on speed 8.

6. Fill the sponge cake with whipped cream and raspberry jam, then dust the top with icing sugar.