JAMMY delights

Bright bakes to beat the January blues

- ROSE FOOKS

Fluffy jammy sponge

A nostalgic treat - perfectly light and airy with a buttercream filling and, of course, jam.

SERVES 12

PREP 20 mins

COOK 25 mins, plus cooling

225g unsalted butter, softened

225g golden caster sugar

4 medium free-range eggs

175g self-raising flour

50g ground almonds

Pinch of salt

2tbsp milk

Approx 4tbsp jam

FOR THE BUTTERCREAM

150g unsalted butter, softened

300g icing sugar, plus extra to dust

YOU WILL NEED

2 x 20cm sandwich tins, lined;

a piping bag fitted with a round nozzle

1 Heat the oven to 160C Fan/Gas 4. Cream the butter and the sugar until light and fluffy. Mix in 2 whole eggs and 2 yolks (reserve the whites). Mix in the flour and almonds in 3 stages with a pinch of salt, then beat in the milk.

2 Whisk the whites to stiff peaks and fold them into the batter.

3 Divide the batter between the tins and smooth the top. Bake for 25 mins until risen, springy to the touch, and an inserted skewer comes out clean.