Victoria Sponge with Raspberry & Vanilla Jam
- 4 Eggs
- 225g Caster Sugar
- 225g Self Raising Flour
- 225g Softened Butter
- 2 tsp Baking Powder
- 1/2 whole Vanilla Pod**
- 110g Hawkshead Relish Raspberry & Vanilla Jam
- Icing Sugar to dust
Heat oven to 108C/350F/ Gas 4
Break the eggs into a bowl and add the sugar, flour, baking powder, butter, and vanilla seeds and mix well to a soft and light consistency.
Divide equally between two greased and lined 20cm/8" sandwich cake tins and bake in the centre of the oven for 25 minutes or until golden brown and springy to the touch.
Leave to cool in the tins for 5 minutes and then carefully remove onto a wire tray to cool. When completely cooled assemble the cake, using one cake upside down on a plate, cover the top with the Raspberry & Vanilla Jam and place the second cake on top and sprinkle with Icing Sugar.
**Vanilla pods - If you have a whole vanilla pod cut in half and then lengthways down one half, open it out and scrape the seeds from the inside of the pod on both sides. Once you have collected all the seeds use the empty vanilla pod in your sugar container to flavour your sugar for next time.
If you don't have a vanilla pod you can use a little vanilla extract, if you have one that has the seeds in it gives the cake a lovely flecked look.