Easy jam sponge
- Preparation and cooking time
- Serves 8
- 175g Flora Buttery, plus extra for the tin
- 175g golden caster sugar
- 175g self-raising flour
- 3 eggs
- 1 tsp vanilla extract
- 200g strawberry jam, or raspberry jam, stirred
- custard, cream or ice cream, to serve
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Use the Flora Buttery to butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
- STEP 2
Beat the Flora Buttery, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.