On a whim, I quickly baked up this cake to add to my Father’s Day brunch, knowing it’s reliable and simple recipe using the processor method. I filled the beautifully light and tasty sponge with creme diplomat and homemade tart raspberry jam, then topped it with heaps of fresh whipped cream for my husband, who absolutely adores the stuff! The resulting flavor gave me trifle vibes! Unfortunately I had no time for decorative piping or photo staging for this delicious cake, but it was thoroughly enjoyed by everyone celebrating Dad!
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