Berry Sponge Squares

Pre-heat the oven to 180°C | 350F | gas 4. Grease and line a 7 inch square cake tin.

In a large mixing bowl, combine the butter, sugar, flour, eggs and vanilla extract and beat with an electric hand-held whisk for 1-2 minutes until smooth.

Spoon into the prepared cake tin and bake for 25-30 minutes, or until a cake tester comes out clean when inserted into the centre of the cake.

Remove from the oven when ready and allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

Once cool, heat the raspberry jam gently in a saucepan for 2 minutes over a low heat, stirring occasionally.

Use a sharp bread knife to level off the top of the cake. Spread the jam on top, allowing it to sink in a little.