Grease a 23cm-deep, loose-bottomed
cake tin and cut out a circle of baking
parchment to fit into the bottom. Cut a thick
strip of parchment to fit around the side of
the tin. Heat oven to 190C/fan 170C/gas 5.
Put the sugar and butter into a large mixing
bowl. Using an electric whisk (or wooden
spoon if you’ve got more time and energy),
beat them together until creamy and soft.
Crack in the eggs, one by one, giving a good
beat after each addition. Stir in the vanilla
extract, then the flour and baking powder,
then stir through the milk to loosen the
mixture. Carefully stir in half the raspberries,
making sure you don’t mix too vigorously
or they will fall apart.