Vanilla and Jam Sponge

Why does vanilla have such a reputation for being boring?  It can be one of the most delicious flavourings, scenting custard, ice cream and cakes with its delicate aroma and flavour.  Sadly, it has been over-used, and now seems to be synonymous with plainness and boredom.   Hoping to avoid this, I decided to make a vanilla sponge cake, as an alternative to the Victoria, with icing to match.  The jam gives it that delicious fresh doughnut taste - can you resist a fresh doughnut?   My favourites are the little beignets from New Orleans, fried as you watch, then dredged in sugar, which we grew to love when staying with our lovely Louisiana friends.  This works well with gluten and dairy-free substitutes.

Vanilla and Jam Sponge

Vanilla and Jam Sponge Cake

4 large fresh eggs

8oz/225g  sieved self raising flour (or gluten free blend)

8oz/225g  caster sugar

8oz/225g buttery spread (works better than butter!)

1 heaped tsp baking powder

1tsp vanilla essence

Filling and topping:

8oz/225g sieved icing sugar

4oz/110g softened butter (or spread)

1tsp vanilla essence

approx half a jar of raspberry or strawberry jam (preferably home made!)

Preheat oven to 180 deg C, and line two 8” loose bottom sandwich tins with parchment (or spray with a “cake release” agent), and grease the sides.

In a food processor or Kenwood, blend the cake ingredients together and then beat until pale and fluffy.   Divide between the tins and cook for 15-25 minutes (depending on the heat of your oven) until risen and golden brown.  To test, they should have come away from the edges slightly, and if you put a (heated) knife or skewer into the middle, it will come out clean.

Tip the cakes out of the tins onto a wire rack and leave to cool.  When cool, spread the jam thickly over one of the cakes, then blend together the icing sugar, butter and essence and carefully spread half of that over the jam (or vice versa, which might be easier!).    Sandwich the cakes together and ice the top with the remaining icing.