Gathering the ingredients and equipment that would be needed to bake the cake, Sous Chef J was keen to follow the mix's instructions
to the (rather small) letter.
Having greased and lined the baking tins, SCJ started by sifting the flour mix from the bag into a large mixing bowl.
Next the milk and eggs were lightly beaten together and added to the flour mix.
Melting the butter, this was then allowed to cool slightly before being added to the cake mix.
The batter came together well and was quite thick but easily mixable with a silicone spatula.
The mix was shared between two 6" sandwich tins (SCJ used scales to ensure even distribution) and then baked according to the instructions.
Raspberry jam was then spread on the top of one of the cakes. SCJ used a small silicone spatula to do this.
Finally, whipped cream was added, the other cake was placed on top and it was covered with a dusting of icing sugar.
The cake was moist, light and very tasty. It didn't last long! We'll definitely buy the mix again... so long as supplies are on the shelves, that is.