200g/7oz Odlums Self Raising Flour

200g/7oz Butter (at room temperature)

200g/7oz Caster Sugar

1 level teaspoon Baking Powder

4 Eggs (beaten)

2 tablespoons Milk


125g/4oz Butter (room temperature)

175g/6oz Icing Sugar

Few drops Vanilla Essence (optional)

Jar of Fruitfield Raspberry Jam


250g/8ozs Icing Sugar – sieved

Few tablespoons of warm water

Few drops of orange or red and yellow mixed

Tube of ready-made black icing


    1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/ 7-8 inch sandwich tins.
    2. In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
    3. Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
    4. Turn onto a wire tray or cooling rack and allow to cool completely.

To fill and decorate

  1. Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
  2. Spread the butter cream over the base of one of the sponges & spread the Fruitfield Raspberry Jam ‘Blood !!’ jam over the other, and sandwich the two together
  3. To make glace icing add colouring and sufficient water to icing sugar and mix to a thick paste. When cake is cooled spread icing over sandwich with a knife dipped in water.
  4. Pipe black icing over cake as shown (add plastic spiders) if you wish!