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Mrs Jones鈥� Recipe for a 7鈥� round vanilla sponge cake filled with buttercream and jam<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Equipment

2 x 18cm (7鈥�) round cake tins

Oven thermometer (optional)

Greaseproof paper

Scissors

Weighing scales

Large spoon or spatula

Large mixing bowl

Electric whisk (or food mixer)

Sieve

Oven gloves

Cooling rack

Palette knife

Clingfilm (optional)

Ingredients

175g (6oz) 鈥楽tork for Cakes鈥� margarine, or unsalted butter

175g (6oz) castor sugar

3 medium eggs

175g (6oz) self-raising flour

1 teaspoon (tsp) baking powder

1 teaspoon (tsp) vanilla extract

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1.听听听听听听听 听Make sure that all the ingredients are at room temperature.

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2.听听听听听听听 Line the sides and base of two 7鈥� round cake tins with baking parchment or greaseproof paper.

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3.听听听听听听听 Preheat oven to 180C (fan oven)/350F/Gas Mark 4. 听(Some ovens can overheat.听 An oven thermometer will help ensure that it is at the correct temperature).

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4.听听听听听听听 Beat the margarine (or butter) and castor sugar together till the mixture is pale, light and fluffy.

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5.听听听听听听听 Meanwhile, break the eggs into a jug and lightly beat together.

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6.听听听听听听听 Slowly pour the eggs into mixture, adding a little at a time (roughly one egg at a time).听 Whisk well in between. If the mixture begins to curdle (looks like 鈥榖aby sick鈥�!), add a heaped teaspoon of the flour.

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7.听听听听听听听 Whisk in the vanilla extract.

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8.听听听听听听听 Sift the flour and baking powder into the mixture and, using a large spoon or spatula, gently combine the ingredients together until they are just mixed in and no more.听听

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9.听听听听听听听 Divide the mixture between the cake tins, spreading it out evenly to the sides of the tins with a palette knife, making the sides very slightly higher than the centre.听 This prevents the cake being domed in the centre.

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10.听听听听 Bake in the oven for approximately 20 鈥� 25 minutes till lightly golden in colour, springy to touch and the sides of the cakes are just coming away from the edges of the lining paper.听 The baking time may vary depending on your oven.

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11.听听听听 If you really want to make sure that the cakes are baked through, test the sponges by inserting a skewer or a cocktail stick.听 If they come out clean, the cakes are cooked.

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12.听听听听 Leave the cakes to stand in their tins for 5 minutes before turning them out onto a wire rack

to cool.听 Leave the lining paper on the bottom until the cake is cold and ready to be decorated.听 It鈥檚 easier to peel then and won鈥檛 damage the edges.听

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13.听听听听 When cold, wrap the cakes in cling film and place them in the fridge until ready to use for up to 72 hours.

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Filling the cake

50g unsalted butter

100g icing sugar

1 teaspoon (tsp) vanilla extract听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听

115g raspberry jam

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1.听听听听听听听 Make sure that all the ingredients are at room temperature.

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2.听听听听听听听 Beat the buttercream for a couple of minutes till pale and soft.

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3.听听听听听听听 Sift in icing sugar, add vanilla extract and beat till soft, pale and smooth.

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4.听听听听听听听 Cover the bowl with cling film till ready to use.

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5.听听听听听听听 Spread the buttercream evenly onto the flat side of a cooled sponge using a palette knife.听

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6.听听听听听听听 Gently spread the jam on top of the buttercream using a knife.

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7.听听听听听听听 Top with the second sponge, flat sides together.听 Serve dusted with sifted icing sugar.

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