This lovely jam and cream-filled sponge, was entered in the 2015 Queen Bake Off Series competition – a wonderful way to add a special touch to a simple recipe.
Preheat oven to 160°C (fan forced). Butter and flour a round cake tin.
Beat eggs and water until bubbly and light in colour. Add flour, a bit at a time, until combined, then beat the mixture on a high speed for 10 minutes – it will triple in size and become really thick. Add vanilla extract (or you could add lemon or orange zest or any one of the Queen essences)
Pour mixture into prepared cake tin and bake for 20-30 mins, until an inserted skewer comes out clean. Allow cake to cool for 10 minutes in the tin, then transfer to a cooling rack to cool completely. Cut into a heart shape with a printed template and then carefully cut in half lengthways.
Beat cream and icing sugar until soft peaks form. Sandwich between cake layers, topped with jam.
Roll Red Ready-to-Roll Icing out until 3-4mm thick. Use the heart template to cut a heart and place on top of cake using a little jam. Decorate with a little yellow bee and use Queen Writing Icing pens to write a message on the heart. Serve immediately.