This time we have decided to go with a bright and sunny feel recipe to perk up our moods in this gloomy weather. With the use of our extra special Pino Colada jam, it is a real winner. The cake base freezes well for around 3 months, so this is a great one to have in your freezer as a back up. If you give the recipe a go we would love to know how you get on and see your pictures. All you need to know is below. Enjoy!
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the topping
125g butter, softened (really soft)
250g icing sugar, sifted
400g cream cheese, softened
A wee drop vanilla extract (optional)
Selection for tropical fruit -kiwi, papaya, mango, pomegranate seeds
For the filling
A jar of new Dundarave Pina colada jam
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
1.In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2.Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.
3.Turn onto a cooling rack and leave to cool completely.
4.To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.
5.Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.
6.Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.