Ingredients

Step by step

1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking paper.
2. To make the sponge cake, place all the ingredients in a large bowl and beat together with an electric whisk for 1-2 minutes until thoroughly combined. Divide the mixture evenly between the prepared tins and gently level the surfaces.
3. Bake in the oven for 25 minutes, or until risen, golden and springy to the touch. Leave in the tins for 5 minutes then turn the sponges out onto a wire rack and leave to cool completely.
   Tip

   If you are vegetarian, choose sweets that are free from animal extracts.
4. Meanwhile, make the buttercream. Place the butter and vanilla extract in a large mixing bowl and beat with an electric whisk until very soft. Gradually beat in the icing sugar until smooth and creamy.
5. To assemble the cake, sandwich the sponges together with ¼ of the buttercream and the jam. Place on a serving plate and spread the rest of the buttercream in a thick layer around the sides and over the top of the cake, swirling with a small palette knife. Pile most of the sweets on top of the cake and scatter the rest around the base of the cake.