TO MAKE CAKE

1. Preheat oven 160°C/320°F and line 2 x 8IN / 20CM cake tins with baking paper, grease with oil and dust with flour. You can also use a non-stick springform pans too.
2. In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar until creamy.
3. Sieve flour, baking powder, baking soda and salt in a small mixing bowl. Whisk well to airate the flour.
4. In a small jug mix milk, and vinegar together. It will slightly thicken the milk if you use soy milk. Add vanilla and stir.
5. Add one-third of the flour mix very slowly and mix on lowest speed to the creamed butter, then add one-third of the liquid. Repeat until all ingredients are just combined. It will be a very thick batter.
6. Pause mixer and scrape down sides and mix for a few seconds.
7. Divide between tins, tap tins on the bench to release air bubbles, bake 30 to 33 mins, check with a skewer through the centre, if it comes out clean it’s ready.
 If you want perfect layers, weigh the cake tins with batter in them to make sure they are even.
8. Let cool in the tin for 5 minutes, then flip on a cake rake.

TO MAKE JAM

1. Tip the raspberries into a large saucepan, add sugar and lemon juice. Cook gently over a low heat, stirring occasionally until all the sugar is dissolved.
2. Bring to the boil and boil vigorously for about three to four minutes. Keep an eye on it to make sure it doesn't burn and doesn't overcook. The bubbling will start to slow down.
3. To check it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (careful it’s hot!) and if the jam doesn’t flood to fill the hole it’s ready. Remove from heat and set aside.

TO MAKE BUTTERCREAM

1. In a standard mixer beat shortening until soft, creamy and no lumps. Add butter and beat on medium speed until smooth and creamy. It should go almost white.
2. Add icing sugar, vanilla and water and beat on low speed until creamy. If your icing is too soft, put in the fridge for 10 to 15 mintues. If you want a less sweet buttercream, check out my cream cheese buttercream recipe.

TO ASSEMBLE CAKE

1. Place first cake layer bottom facing down. Spread jam evenly over the top.
2. Add buttercream over jam. You may have some left over.
3. Add other cake layer bottom facing up. Dust with icing sugar and serve.
4. This cake will keep in an airtight container outside of fridge for 3 to 4 days. If you need to keep in fridge, I would add a simple sugar syrup between the layers to help it stay moist.