Video: Cake Jenga is possibly the best game we’ve ever played

Stop everything. We've discovered a brand new tasty game. The name of the game? Cake jenga.  We took it upon ourselves to build the ultimate Jenga tower; lots and lots of slices of sumptuous Victoria sponge cake smothered in delicious raspberry jam. We put the tower to the test, and our Sophie took on Liz from our sister site Her.ie, in a Jenga war to end all wars. You can check how it all went down in the video below. And the best part? You can tuck into the tower together afterwards. The perfect way to spend an afternoon with the whole family! To make this at home, simply follow this recipe: Ingredients

• 225g Siúcra caster sugar
• 225g Butter, at room temperature
• 4 large free range eggs
• 225g self-raising flour
• 1 heaped teaspoon baking powder
• 1 tablespoon milk
• Homemade raspberry jam (recipe below)
• Whipped double cream
• Siúcra icing sugar for dusting

To make the raspberry jam filling: 

1. Preheat oven to 170 degrees fan.
2. Weigh 500g of Siucra granulated sugar. Line a baking tray with some baking parchment. Pour on the sugar and heat for 6 – 7 minutes.
3. Meanwhile put 500g of raspberries into a stainless steel saucepan and cook for 4-5 minutes.
4. Add the warm sugar. Stir to dissolve and bring to the boil. Boil for 5-6 minutes before putting into clean and sterilised jars.

To make the Victoria sponge:

1. Preheat oven to 190 degrees / 170 degrees fan / gas 5.
2. Grease two 20cm/8 inch sandwich tins with butter and line the bases with a circle of baking paper.
3. Place the caster sugar and butter into a bowl and whisk until combined.
4. Beat in the eggs one at a time.
5. Add in the flour and baking powder and mix together gently.
6. Add in the milk and mix together until it is all incorporated into the mix.
7. Pour the mixture between the two baking tins and spread out evenly.
8. Place in the preheated oven and bake for 20-25 minutes.
9. Turn out onto a cooling rack.
10. Once cool spread one half with the raspberry jam. Top with the whipped double cream. Place the other half on top and dust with icing sugar.

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