For the sponges:
7oz self raising flour
6oz light brown sugar
2oz white sugar
3 tablespoons of soya milk
1 teaspoon vanilla extract
For the filling and decoration:
Preheat the oven to 180degrees. Grease three sandwich sponge tins with butter and flour.
Cream both sugars and the butter together. Add half of the flour and one egg and mix. Add the remaining flour and egg. Mix in the vanilla essence and the milk. Split the sponge mixture between the three tins evenly and put them in the oven.
Bake for 15-20 minutes or until a skewer in the middle comes out clean.
Remove the sponges from the oven and tip out onto cooling racks. Whilst they are still warm, spread jam on two of the sponges. Make buttercream icing using icing sugar and butter, using the measurements provided on the back. Once the sponges are completely cool add a thin layer of buttercream on top of the jam and assemble the cake. Cover the top in buttercream and decorate with malteasers.
(excuse the messy photo. Hurriedly taken before the cake was sliced and demolished!)