Peanut butter and jam sponge cake - delicious. magazine

Ingredients

• For the brown butter
• 250g unsalted butter
• For the cakes
• 200g plain flour
• 50g cornflour
• ¼ tsp fine sea salt
• 6 large free-range eggs
• 1 tsp vanilla bean paste
• 150g golden caster sugar
• For the buttercream
• 275g icing sugar
• 75g smooth peanut butter
• 75g double cream, chilled
• For the jam
• 400g strawberries, defrosted if frozen, cut lengthways into 4-5 slices
• 2 tbsp lemon juice
• 150g caster sugar
• 100g raspberries, defrosted if frozen
• For the peanut crumb
• 50g salted roasted peanuts
• 100g caster sugar
• You’ll also need
• 2 x 20cm round sandwich cake tins