Method

1. Preheat the oven to 180 degrees C (fan-assisted)/ 200 degrees C (non fan-assisted) or gas mark 6.
2. Prior to baking, line two 20cm cake tins with baking parchment/cake tin liners, or grease and line the tins with non-stick baking paper.
3. Place the flour, baking powder, caster sugar and Spice Kitchen UK Gingerbread Hot Chocolate mix in a bowl.
4. Mix well using a whisk (this helps with the distribution of the ingredients).
5. Add the beaten eggs and vegetable margarine.
6. Using either an electric mixer or wooden spoon, beat well until you achieve a soft dropping consistency (like a soft, smooth batter).
7. Divide the mixture and with the back of a spoon, smooth the surface evenly.
8. Bake for around 20 minutes – the cake should be springy to the touch.
9. Leave to cool in the tin for 5 minutes before putting on the cooling rack to cool completely.
10. Now make the buttercream by beating the vegetable margarine, icing sugar and vanilla extract together.
11. Assemble cake once the sponge is cool.
12. Sandwich the two sponges together with the ‘buttercream’, mix along with a layer of jam.
13. Using a sieve, dust the icing sugar mix over the cake.

For more spices and ingredients visit spicekitchenuk.com.