Jam and cream sponge cake

1.Preheat oven to 180°C/160°C fan forced. Lightly grease 2 x 20cm (base measurement) round cake pans. Line bases with baking paper.

2.Using an electric mixer, beat eggs in a large bowl for 5 minutes or until thick and pale. Gradually add sugar, beating well after each addition until sugar dissolves. Beat in vanilla.

3.Sift flour over egg mixture. Using a large metal spoon, fold until just combined. taking care not to over mix. Divide evenly between prepared pans. Smooth surfaces.

4.Bake for 18-20 minutes or until cakes are risen, golden and spring back when touched lightly. Cool in pans for 5 minutes. Turn out onto wire racks to cool completely.

5.To assemble, place one cake on a large cake stand. Spread with jam then cream. Top with remaining sponge (turn cake so smooth bottom becomes top).

6.Sift icing sugar into a medium heatproof bowl. Add butter and 2 tablespoons boiling water. Stir until smooth. Tint with food colouring. Spread icing over cake, letting it drizzle over sides. Set before serving.