In honour of this weekend's Macmillan Coffee Morning, Jon Rotheram's baking a beautiful crowd pleaser of a cake, blackberry Victoria sponge.
225g soft butter
225g caster sugar
225g self-raising flour
2 tea spoons baking powder
6 table spoons blackberry jam
1 punnet blackberries
400ml double cream
1 vanilla pod
4 table spoons caster sugar
A pinch of Maldon salt
Icing sugar to garnish
1. Preheat the oven to 180C. Cut 2 circles of greaseproof paper, grease two sandwich tins with butter and put the paper circles inside. Grease the circles.
2. In a large mixing bowl, put the butter then add the caster sugar, the flour and baking powder. Crack the eggs one at a time and add to the bowl.
- With the electric mixer on slow speed, beat the ingredients in the bowl for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.
3. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes.
4. When the cakes have risen and are golden, take them out of the oven. Leave to cool for about 2 minutes and then loosen the edges with a knife. Leave the cakes to cool completely out of their tins.
5. While the cakes cool, prepare the Chantilly cream: put the cream, sugar, vanilla and salt in a bowl and beat with an electric mixer until you get soft peaks.
6. When the cakes are cold, place one cake in a plate. Spread the jam with a palette knife and sprinkle the blackberries over it. Spoon the Chantilly cream over it, even with a palette knife and place the other sponge layer on top.
7. To finish, sprinkle with icing sugar.