Instructions: 1. Pre-heat oven to 180deg.C. Line two round 18-20cm tins with Glad Bake.

2. Place all ingredients in a mixing bowl and beat with electric beaters for 2-3 minutes or until ingredients are well combined. Divide the mixture between the prepared tins and bake for about 25 minutes or until cooked when tested with a wooden skewer.

3. Remove from oven and rest in tins for 5 minutes before turning out onto a wire cake rack to cool completely. The cakes are now ready to be filled with raspberry jam and cream and iced with lemon icing or sifted icing sugar.

Note: Cakes can be frozen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.