Cherries Jubilee Sponge Sandwiches
Sponge cake
3 eggs
90g castor sugar
45g melted butter
90g plain flour
1 teaspoon vanilla extract
Set oven to 180oc and line a square or rectangular cake tin with parchment paper.
Whisk the eggs and sugar until pale and fluffy – will take about 5 minutes on electric whisk at full speed. Fold in the butter and vanilla. Sift in the flour and fold in gently to fully incorporate. Spoon into the prepared tin and bake for 20 minutes or until an inserted skewer comes out clean.
Cherries Jubilee
125g stoned cherries
75g castor sugar
50ml water
50ml brandy
Place the sugar, water and brandy in a pan and cook to a syrup.
Toss in the cherries and cook for a few minutes until soft and saucy.
To assemble –
350ml double cream
100g whole cherries
Icing sugar to dust
Edible glitter
Whisk the cream stiff peak and fold in the cold cherry mixture.
Remove cake from tin and cut into squares. Cut each square in half through the middle and then in half to create a triangle.
Spoon some of the cherry mixture onto the sponge and top. Dust with icing sugar . Add a cherry and dust with edible glitter.
