Jam And Cream Sponge Cake - cooking recipe

Ingredients

4 None eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1 cup self-rising flour
1/2 cup strawberry jam
3/4 cup heavy cream, whipped
1 cup powdered sugar
1 1/2 tbsp butter, at room temperature
2 drops red food coloring (optional)

Preparation

Preheat oven to 350\u00b0F. Lightly grease 2 - 8 inch cake pans. Line bases with parchment paper.
Whisk eggs for 5 mins, or until thick and pale. Gradually add sugar, beating well after each addition until sugar dissolves. Beat in vanilla. Sift flour over top then fold in until just combined. Distribute between prepared pans. Bake for 18-20 mins, or until golden and spring back when touched lightly. Let cool in pans for 5 mins then turn out onto wire racks to cool completely.
To assemble, place 1 cake on a large cake stand. Spread jam over top then whipped cream. Top with remaining cake.
Sift powdered sugar into a heatproof bowl. Add butter and 2 tbsp boiling water and stir until smooth. Tint with food coloring. Spread icing over cake, letting it drizzle over sides. Let set before serving.