A delicious and easy one-bowl sponge loaded with juicy blackcurrants
SERVES 8
FOR THE SPONGE
Enjoy more Kitchen Garden Magazine reading.
Click here to subscribe & save.
• 225g (8oz) unsalted butter, softened, plus a little more for greasing the tin
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 4 eggs, at room temperature, lightly beaten
• 225g (8oz) golden caster sugar
• 1 tsp vanilla extract
FOR THE FILLING
• 400g (14oz) blackcurrants
• 250g (9oz) sugar
• 25ml (1fl oz) water
• 250ml (9fl oz) double cream
1. Start by making the jam. Place the blackcurrants into a heavy-bottomed pan together with the water and sugar. Gently heat until the sugar has dissolved, then bring to a rolling boil for 10 minutes. Pour into a clean jar, and set aside.
2. Preheat the oven to 175C/gas mark 4.
3. Line the bases of 2 x 20cm (8in) sandwich tins.
4. Sift the flour and baking powder into a bowl, then add the butter, the eggs, sugar and vanilla. Beat together using a hand-held mixer until thoroughly blended, taking care not to over-mix. Scoop the batter into the tins and level the top.
5. Bake for 20-25 minutes, until the cake springs back to the touch or a knife inserted into the centre comes out clean.
6. Remove from the oven and leave to cool for a few minutes, then run a knife around the rim to loosen the cake from the tin and turn out on to a wire rack. Peel off the paper and leave until completely cool.
7. Lightly whip the cream until just thickened into soft peaks. Spread the cake with 9 tbsp jam and cream and sandwich the two layers together. Best enjoyed the same day.
