I found this lovely little pot of Tutti Frutti Jam from The Artisan kitchen recently, so nothing better on a bank holiday weekend than to make a Victoria Sponge for afternoon coffee. The Flavours of this jam were absolutely delightful, APPLES, STRAWBERRIES, RASPBERRIES, BLACKCURRANTS, LEMON JUICE and ORANGE OIL………so fruity!

Basic Victoria Sponge:-

200g unsalted butter, softened

200g golden caster sugar

4 medium eggs

200g self raising flour

1 tsp vanilla extract

For cream:-

250ml double cream, whipped

1 vanilla pod

1. Preheat oven to 170 deg. Grease 2 cake tins approx 20cm each.
2. Cream the butter, sugar and vanilla together in a mixer
3. Slowly beat in the eggs, 1 at a time.
4. Gently fold in the flour, keeping as much air as possible. Don’t over mix.
5. Divide the mixture between the cake tins evenly and bake for about 20 minutes or until a knife comes out clear. Allow to cool.
6. Whisk the cream with the vanilla until you get stiff peaks.
7. Spread the jam on top of one of the cakes then spread over the cream, sandwich with the other cake and sieve some icing sugar over the top. Serve! Yummy!