For the filling


  • STEP 1

    Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.

  • STEP 2

    To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the cake by spreading one sponge with jam and the other with cream. Sandwich the whole thing together, then dust with icing sugar.


Ovens will vary, so to ensure that your cake is

cooked all the way through, test your sponge before

removing it from the oven. A cooked sponge will

have shrunk away from the sides of the tin and the

centre will feel springy. Once this has happened, do

the skewer test. Insert a skewer in the centre of the

sponge – if the cake is cooked, it will come out

clean. If there is any cake mix on the skewer, give

the cake a few minutes more, then test again.

Recipe from Good Food magazine, July 2008

Goes well with


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