Line the base of two 8 -inch cake pans with wax paper. Spray with non-stick spray or grease with butter.

Preheat oven to 350ºF.

In a large bowl or stand mixer bowl fitted with a paddle attachment, beat butter and caster sugar until the mixture is a pale yellow and fluffy.

Add eggs one a time, beating just until combined.

Stir in vanilla essence.

In a separate bowl, sift together the Waitrose Self Raising Flour and baking powder.

Using a rubber spatula, gently fold in the flour blend into the creamed butter/egg mixture in thirds, alternating with the milk.

Split the batter evenly between the two prepared pans.

Bake for 35 to 40 minutes, or until an inserted wooden toothpick comes out clean.

Allow to cool in pans for 20 minutes and turn on a wire rack.

Allow to cool completely.

Spread buttercream and Waitrose preserve on the top of one cake.

Layer the second cake on top, creating a “sandwich”

Dust with icing sugar and serve.

To make caster sugar, place granulated in a food processor and grind for 1 minute until fine.

Use a hand blender to cream butter and sugar together until light and fluffy

2 tbsp Waitrose Raspberry Preserve

Icing sugar for dusting