Jam Pastry Slice

Jam Pastry Slice, 5.3 out of 10 based on 8 ratings

Jam Pastry Slice Cake Recipe

Jam Pastry Slice Recipe

By Sylvia, Lancashire

This recipe incorporates a shortcrust pastry base and a traditional Victoria sponge cake recipe for the topping, with lashings of raspberry jam sandwiched in between.

Shortcrust Pastry Base:

1. Always use half lard and half butter.
2. Use half the amount of fat to flour eg. for 4oz (25g) flour use 2oz (50g) fat (1oz (25g) lard/ 1oz (25g) butter
3. Sift the flour and salt into a bowl
4. Cut the fat into small pieces and add to the flour
5. Lightly rub the fat into the flour as quickly as possible using your fingertips or the warmth from your hands will make the pastry oily and difficult to roll out
6. Rub until the mixture resembles breadcrumbs
7. Sprinkle on 1 tablespoon of water and start bringing the mixture together using a knife
8. Gradually add more water until all the fat and flour is incorporated into the dough ball, leaving the bowl completely clean
9. Place the pastry in cling film and leave it to rest in the fridge for at least 30 minutes.
10. Remove from fridge and once at room temperature it’s ready to roll out
11. Place the dough on a lightly floured board and roll out using a floured rolling pin

• Grease a rectangular swiss roll tin and cover with the pastry
• Spread generous amounts of jam on top
• Spread cake mixture on top

Basic Sponge Cake Recipe:

1. Cream your margarine and sugar together, gradually add the sifted flour and beaten eggs until well mixed

• Bake in a moderate oven 180°C (350°F), gas mark 3 for 45 minutes or until golden brown and an inserted skewer comes out clean.
• Leave in the tray until cool, then slice and serve

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