Raspberry and Cream Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180°C (350°F). Butter two 20-cm (8-inch) springform pans. Line the bottoms with parchment paper.

2. 2

   In a bowl, combine the flour, baking powder and salt. Set aside.

3. 3

   In another bowl, cream the butter, sugar and vanilla using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth, about 2 minutes. With the mixer on low, add the dry ingredients, alternating with the milk.

4. 4

   Scrape the batter into the springform pans. Bake until a toothpick inserted in the centre comes out clean, about 30 minutes.

5. 5

   Let cool partially, unmould and finish cooling on a rack.