'Jam sandwiches' cake
'Jam sandwiches' cakeSubscribe to Sainsbury's magazine
This fun cake was Great British Bake Off winner Frances Quinn's first signature bake on the show. Frances says: 'I sometimes use a special large bread-shaped cake tin for this cake, but here I simply bake the cake in a regular loaf tin and cut it into individual slices of “bread”, ready to assemble as sandwiches'
- 200g soft butter
- 200g caster sugar
- 4 medium eggs (at room temperature)
- 4 tsp vanilla extract
- 200g self-raising flour
For the filling
- 50g soft butter
- 100g icing sugar, sifted
- ½ tbsp whole milk
- ½ tsp vanilla extract
- 200g strawberry or raspberry jam
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (preferably one with vertical rather than sloping sides).
- Using a hand-held electric whisk, or in a free-standing mixer, beat the butter and sugar together for 5-10 minutes, or until very light, pale and creamy. Break the eggs into a mug or jug. Add the vanilla and beat with a fork. Gradually add the eggs to the creamed butter and sugar mixture, beating well after each addition. If the mixture looks like it’s curdling, add a spoonful of the flour. Sift in the flour and fold in until just combined. Then gently fold in 4 teaspoons of warm water.
- Scrape the cake mixture into the prepared tin and level it with a spatula. Bake for 45-50 minutes or until the cake is risen and lightly golden brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10-15 minutes, then turn out onto a wire rack. Leave to cool fully.
- Next, make the buttercream for the filling. If you have a free-standing mixer, put the butter, icing sugar, milk and vanilla extract into the bowl, cover the bowl with a tea towel to prevent a cloud of sugar from escaping, and start beating slowly. Increase the speed and beat the mixture until it is fluffy and almost white, stopping a few times to scrape down the side of the bowl. I beat for up to 10 minutes at full speed to create a really light finish. If using a hand-held electric whisk, beat the butter in a bowl until soft and pale, then sift in the icing sugar in batches, working it into the butter with a spoon before adding the milk and vanilla. Beat at full speed until the buttercream is light and fluffy.
- Using a serrated knife, carefully trim off the browned ends of the loaf cake to reveal the golden inside. Then cut the cake into 1cm thick slices – you should get 16 slices.
- Taking a pair of slices, top one slice with the jam. Spread the underside of the second slice with buttercream and place on top. Or, divide the jam between the buttercream- topped layers and leave as open sandwiches. Cut in half to make triangles if you like.