Method
- 1. Preheat your oven to 180°C/160°C/Gas Mark 4. Grease and line 2 x 8” round cake tins.
- 2. 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.
- 3. Leave to cool in the tins for 15 minutes and then place on a wire rack to cool completely.
- 4. 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.
- 5. Spread most of the cream over the top of one sponge, leave some cream to decorate the top of the cake.
- 6. Spread the jam over the top of the cream and sandwich the other sponge layer on top.
- 7. 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.