Pre-heat the oven to 180°c and grease and line two 21cm diameter, 10cm deep cake pans with baking paper.

Sift together the flour, baking powder and salt and set aside.

In a separate bowl, combine the remaining ingredients and mix well.

Pour the egg and oil mixture into the dry ingredients and mix to combine.

Pour the batter into the prepared cake pans and bake for 30-45 minutes or until a skewer inserted comes out clean.

Remove from the oven and allow to cool before turning out onto a wire rack.

For the filling, whip the mascarpone until smooth then add the cream and whip until soft peaks form. Add the icing sugar and raspberries and whip until the raspberries are broken up and incorporated. Place in the fridge until ready to assemble.

For the buttercream, whip the butter until very pale (approximately 2 minutes) then slowly add the icing sugar.

Whip until light and fluffy then add the vanilla and the milk (the milk both thins the buttercream a little and adds to the fluffiness).

To assemble the cake, level off any unevenness from the cakes then sandwich together with the whipped raspberry mascarpone filling.

Decorate with the buttercream and serve.