Victoria Sponge with Raspberry and Blueberry Jam

INGREDIENTS

200g butter, at room temperature, chopped

200g caster sugar

4 eggs

1 tsp vanilla extract

200g (1 1/3 cups) self-raising flour

160g (1/2 cup) UP THE HILL RASPBERRY + BLUEBERRY JAM 300ml thickened cream, whipped to firm peaks

Icing sugar, to dust

Fresh raspberries, to serve

METHOD

Step 1

Preheat oven to 180/160C fan forced. Grease two round 20cm (base measurement) cake pans and line the bases with baking paper.

Step 2

Use electric beaters to beat the butter and sugar in a small mixing bowl until pale and creamy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla . Transfer the mixture to a large mixing bowl.

Step 3

Sift the flour over the butter mixture and use a silicon spatula to fold through until evenly combined. Be careful not to over mix. Divide the mixture evenly between the cake pans.

Step 4

Bake for 20 minutes or until lightly golden and springy to a gentle touch. Cool in the pans for 5 minutes, then run a knife around the edge of the cakes to loosen and turn out onto wire racks. Carefully invert cakes on rack so it is right way up and set aside to cool completely.

STEP 5

Place one of the cakes on a serving plate and spread with UP THE HILL BLUEBERRY + RASPBERRY JAM. Dollop with the whipped cream and place the other cake gently on top. Dust with icing sugar. Serve with fresh raspberries.