1 teaspoon vanilla bean paste 4 eggs 3 cups (375g) gluten-free self-raising flour 1 cup (250ml) milk 1/2 cup (125ml) raspberry jam 300ml pure cream 1 cup (120g) gluten-free icing sugar mixture 2 teaspoons milk, extra Pink liquid food colouring Select all ingredients Energy 2322kJ Fat saturated 17.30g Fat Total 28.50g Carbohydrate sugars 43.20g Carbohydrate Total 70.80g Dietary Fibre 0.80g Protein 6.60g Cholesterol 136.00mg Sodium 161.00mg All nutrition values are per serve. Method Step 1 Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base measurement) cake pans with baking paper. Step 2 Use an electric mixer to beat the butter, sugar and vanilla until pale and cream y. Add the eggs, one at a time, beating well between each addition. Add the flou r and milk, in alternating batches, stirring until just combined. Divide evenly among the prepared. Smooth the surface with the back of a spoon. Step 3 Bake in preheated oven for 40-45 minutes or until a skewer inserted in the centr es comes out clean. Set aside for 5 minutes before turning on a wire rack to coo l completely. Step 4 Use an electric mixer to whisk the cream until firm peaks form. Use a serrated k nife to trim the top of a cake. Place on a serving plate. Spread the jam over th e top of the cake. Spoon the cream over the jam. Top with the remaining cake. Step 5 Combine the icing sugar and extra milk to form a smooth paste. Tint with the pin k food colouring. Drizzle icing over the top of the cake. Set aside to set.