Jammy Git Sponge

It's no secret that I love good jam.  I like it on toast, on bread, on scones and in tarts.  My favourite jam of all time is the Tesco finest Hedgerow conserve.  It's a mixture of all my favourite fruits. Apples, blackcurrants, blackberries and raspberries. It's a truly delicious. I have been meaning to bake with it for quite some time.  I thought that would be no better way to celebrate this jam than by putting it in a cake.  I tried several methods. A plain Victoria sponge with the jam as the filling, jam tarts, a jam and cornflake cake...none of them were doing this jam true justice so then it hit me.  I'll bake the jam INTO the sponge mixture!  It worked amazingly.
And after the whole cake being munched by everyone who popped over, I decided to bake it again and share it with you all.

You will need

200 g of sugar

200 g of butter
200 g of self raising flour

4 x free range eggs
3 tablespoons of good quality jam with fruity bits

METHOD

Preheat the oven to Gas Mark 5
Grease 2 x 8" cake tins

Beat the sugar and butter until pale and fluffy
Beat in the eggs and sift in the flour and add the jam

Fold the mixture gently until the flour has been incorporated and the jam is mixed in.
Divide the mixture between the 2 tins

Bake the cakes for 25 to 35 minutes.
Test the cake with a skewer after 25 minutes.
Once the skewer comes out of the cake clean it is cooked correctly.

Leave the cakes to cool in the tin for around 30 minutes then transfer to a wire rack until completely cooled

Make up the icing packet as per the instructions and mix in with the lemon curd, spread half of the mixture evenly onto one of the cakes and place the other cake gently on top. Spread the other half of the mixture thickly over the top of the cake.