175 g/6 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar
3 eggs, beaten
175 g/6 oz self-raising (self-rising) flour
5 ml/1 tsp vanilla essence (extract)
300 ml double (heavy) cream
225 g/8 oz blackberries
Cream together the butter or margarine
and sugar until pale and fluffy. Gradually beat in the eggs, then fold
in the flour and vanilla essence. Spoon into two greased and lined 18
cm/7 in cake tins (pans) and bake in a preheated oven at
190°C/375°F/gas mark 5 for 25 minutes until springy to the touch.
Leave to cool.
Whip the cream until stiff. Spread half over one of the cakes, arrange
the blackberries on top and spoon over the remaining cream. Cover with
the second cake and serve.