Blackberry Sandwich Recipe

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

Method:

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.