Basic sponge cake

Step 1 Put the softened butter and sugar into the bowl of the stand mixer. Attach the Wire Whip and beat together until pale and fluffy on speed 4. Step 2 Add the eggs, flour and milk and whisk it on speed 2 for 30 seconds. Increase the speed to 4 and whisk for 2 minutes. Step 3 Divide the mixture between two 18 cm springforms. Step 4 Bake in the centre of the oven for 25-30 mins at 180°C until a skewer inserted into the middle of each cake comes out clean. Let the cake to cool off and remove the cakes from the springforms. Step 5 Pour the heavy cream into the bowl of the stand mixer fitted with the Wire Whip. Whip up the cream on speed 8. Step 6 Fill the sponge cake with whipped cream and raspberry jam, then dust the top with icing sugar.