Food and Drink

Sponge cake with homemade strawberry jam..

The simplicity of this recipe is amazing, and home made jam seems to do just the trick.

We are on lockdown, why not learn how to make your own jam, and make the most out of your time.

Ingredients
For the jam
500g/1lb 2oz jam sugar
1 lemon, zest and juice
500g/1lb 2oz fresh strawberries, hulled, cut in half only if large
For the cake
oil, for greasing the tins
flour, for dusting the tins
250g/9oz butter
250g/9oz caster sugar
½ tsp vanilla essence
4 free-range eggs
250g/9oz self-raising flour, sifted
175ml/6fl oz double cream, whipped
250g/9oz strawberries
2-3 tbsp icing sugar

Method
For the jam, heat the sugar, lemon juice and zest and three tablespoons water in a large pan, slowly, until the sugar has melted.

Add the strawberries and stir gently.

Bring the jam up to the boil and cook for 3-4 minutes, or up to 10 minutes if you prefer a thicker jam.

Check the temperature with a sugar thermometer – it should reach 105C/220F.

Remove the jam from the heat and leave to cool slightly. Skim off any froth with a clean spoon, to stop the jam from going cloudy.

Spoon the jam into a sterile jam jar, seal and label.

For the cake, preheat the oven to 190C/375F/Gas 5.

Grease and flour two 20cm/8in sandwich tins.

Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.

Slowly beat in the eggs one by one.

Fold in the sifted flour then pour the mixture into the prepared tins.

Bake for 20-25 minutes until the sponge is well-risen, golden-brown and springs back when pressed.

Remove the cakes from the oven, turn them out of their tins onto a wire rack and leave to cool.

Spread one cake with strawberry jam, followed by a layer of whipped cream.

Layer on the fresh strawberries then place the other cake on top.

Dust with icing sugar to finish. ENJOY!

Source: BBC FOODS

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