Danish layer cake

Preheat the oven to 180°C (fan 160°C, gas mark 4).

Draw six circles of 21cm (8in) diameter on baking parchment Turn the paper over so the ink doesn't bleed into the cakes, and place onto three baking trays (2 on each tray).

Cream the butter and sugar together until light and fluffy.

Add in the eggs, one at a time, beating well after each addition, then add the vanilla extract.

Beat in the sifted flour and baking powder until all the ingredients are well combined.

Divide the mixture into 6 (about 130g (4½oz) per circle) and, using a palette knife, carefully spread the mixture out to fill the circles. Use a small dot of the mixture to ‘glue’ the parchment to the baking tray, so it doesn't flap about once in the oven.

Bake for about 15 minutes or until golden. Remove the cakes from the oven and cool on a wire rack. Then remove the baking parchment.

Now, put the cake together. Spread a layer of raspberry jam on each sponge except the one chosen to be the top layer, followed by a layer of  the whipped cream and stack until complete. Dust liberally with icing sugar and serve