I love it when the preserves prepared in summer can add dimension and flavour to everyday baking.

A case in point yesterday – rectangular sponge was split in two and the bottom layer spread with Angelina plum jam. Preserved greengages and golden drop plums were folded through whipped cream to form the middle layer.

The other slab of sponge was placed on top and spread with a thin layer of passionfruit glace icing (which was left pipless by request in the middle section).

So there it was – the three plum and passionfruit sponge, well received by the Custard Club test tasters.