That is how I created this recipe. Not only is it a great way to use up any leftover jam, but also a great way to revamp a classic Victoria sponge.
This is what I did...
Plum Swirl Cake
200g self raising flour
200g baking spread
200g golden caster sugar
1/2tsp vanilla paste
4tbsp good quality plum jam
Pre heat the oven to 180C
1 - Mix together the baking spread and golden caster sugar until light and creamy
2 - Gradually add the eggs one at a time, along with a little flour to prevent curdling
3 - Mix in the remaining flour until you have a smooth mixture
4 - Mix in the vanilla paste and pour the mixture into two prepared sandwich cake tins
5 - Stir two tablespoons of the jam in a bowl to loosen the consistency
6 - Pour over the tops of the cake mixtures and using a fork create swirls of jam through the batter
7 - Place in the centre of the pre heated oven and bake for about 30 - 40 minutes or until thoroughly baked
8 - Remove from the oven and allow to cool for 10 minutes in the tin before removing and allowing to cool completely on a cooling rack
9 - Stir the remaining jam in a bowl as before
10 - Once the cakes are completely cooled spread the jam on the bottom cake and top with the remaining sponge and serve
This is a lovely vanilla sponge that has hints of plum coming through as you bite through one of the swirls. It really is a great way to use up jam and add something special to a classic cake.
I have used plum jam in this recipe as it is what I had to hand but any jam can be used according to taste.
Sharing with Honest Mum - Tasty Tuesdays and Casa Costello - Bake of the Week.