1
Preheat the oven to 190°C/170°C with convection/gas 5. Using a pastry brush, lightly butter two 20 cm round cake tins, then line them with parchment paper (see How to line a cake tin).
2
Place a clean kitchen towel under a large bowl – this stabilizes it while mixing. Weigh the butter, caster sugar and vanilla extract into the bowl.
3
Make sure the mixer attachments are securely fitted on the hand mixer, then turn it on. Run the mixer at medium speed and beat the ingredients for 2 minutes, or until the mixture becomes smooth and creamy. Keep your fingers away from the mixer while it is running.
4
Crack the eggs into a small bowl. Continue beating the butter and sugar with the other hand, gradually adding the eggs one at a time. Mix for another minute or until the mixture is smooth.
5
Weigh the flour and add it to the bowl. Using a spatula, gently fold the ingredients until the flour lumps disappear and the mixture is homogeneous.
6
Using a spatula, evenly divide the batter between the tins, then smooth the edges and surface.
7
Put on oven gloves and place the tins on the middle rack, setting the timer for 22 minutes. When the timer rings, using the gloves, slightly pull out the rack, leaving the cakes inside – they should rise and become golden‑brown. Insert a skewer into the centre of the cakes to test doneness: if the skewer comes out dry, the cakes are done; if wet batter remains on the skewer, they need a little more time. In that case return them to the oven and bake for another 5 minutes, then check again.
8
Carefully, wearing gloves, remove the cakes from the oven, place them on a cooling rack and let them cool in the tins for 15 minutes. When sufficiently cooled, turn them out onto the rack, remove the parchment and let them cool completely.
9
Measure the heavy cream into a jug and pour it into a large mixing bowl. Measure the powdered sugar with a spoon and add it to the cream. Using an electric hand mixer, beat the cream until it reaches a soft, cloud‑like consistency.
10
Place one cake on a plate or stand, then spread the cream evenly with a spatula or knife. Arrange the blackberries on top of the cream, then cover with the second cake. Dust the cake lightly with powdered sugar using a fine sieve or powder shaker. Best served immediately, but can be stored in the refrigerator for up to two days.

Source: bbcgoodfood.com

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