Preheat your oven to 180°C/160°C/Gas Mark 4. Grease and line 2 x 8” round cake tins.
Put your sponge mix and water into a large bowl and whisk together until smooth and all combined. Divide the mixture equally between your prepared cake tins and bake for 25-30 minutes until golden brown.
Leave to cool in the tins for 15 minutes and then place on a wire rack to cool completely.
Once your cake has cooled, put the cream, Vanilla Paste and icing sugar into a large bowl and whisk until the cream reaches soft peaks.
Spread most of the cream over the top of one sponge, leave some cream to decorate the top of the cake.
Spread the jam over the top of the cream and sandwich the other sponge layer on top.
Dollop the remaining cream on top of the cake and finish with some fresh berries and a dusting of icing sugar.
Shelf Life- Store in airtight container in the fridge for up to 3 days.
