I decided to make this Sandwich Cake using Mary Berry’s all-in-one recipe and I have to say I actually preferred the results to the traditional creaming method. Ok, so there isn’t a lot in it but I thought this cake was a little more moist and a little bit lighter – I’ll definitely use it again. You can’t beat it for speed and ease either!
I used a beautiful Black Cherry and Vanilla Jam from M&S for the filling of this cake, along with a traditional buttercream. The jam is absolutely delicious – warm and rich and perfect with this light and moist cake. It was simply scrummy!
Black Cherry & Vanilla Jam Sandwich Cake
Serves 8 – 10
4 large eggs
225g of each the following: Caster sugar, soft unsalted butter, self raising flour
2tsp baking powder
For the filling:
Approx 4 heaped tbsp Black Cherry and Vanilla Jam
100g unsalted butter , softened
140g icing sugar , sifted
A few drops of vanilla extract
– Preheat the oven to 180C/160C fan. Grease the base and sides of two 20cm/8in sandwich tins and line the bases with baking paper (draw around the bottom of the tins to get the correct size and shape).
– Break the eggs into a large bowl and add the sugar, flour, baking powder and butter. Mix all the ingredients together (preferably using an electric mixer), stopping once all the ingredients are blended together. Be careful not to overmix here.
– Divide the mixture evenly between the two tins, smoothing and levelling the tops with a spatula or palette knife. Bake in the centre of the oven for approx 20-25 minutes, until a skewer inserted into the centre of the cakes comes out clean. Don’t be tempted to open the oven door before 20 minutes!
– Remove the cakes from the oven and set aside in their tins for five minutes before turning out onto a wire rack to cool completely. (TIP: Turn the cakes out onto a plate first and then turn out onto the cooling rack. This makes sure that you don’t have lines from the cooling rack over the top of the finished cake!)
– Make the buttercream: cream the butter until soft and gradually add the icing sugar and a few drops of vanilla extract. Beat until light and fluffy.
– When the cakes have cooled, place one upturned onto a serving plate and spread over the jam with a palette knife until even and smooth. Drop heaped tablespoons of the buttercream all over the jam and then carefully spread it out to form an even layer with a clean palette knife. Try to keep the two layers separate as much as you can, so you are not swirling the buttercream into the jam.
– Carefully place the other cake on top of the jam/buttercream. Cut into slices and serve with a big cup of tea!
This is another entry for this month’s Alphabakes challenge (letter J), hosted by Caroline Makes.