Traditional-sponge-cake-with-jam-and-cream

This traditional vanilla sponge cake recipe is perfect for a birthday cake, Mother’s Day, or afternoon tea. This is a must-have in any home baker’s repertoire.

Ingredients:

Sponge cake

Four eggs at room temperature

⅔ cup (150g) caster sugar

2 tsp vanilla extract

⅔ cup (100g) self-raising flour

⅓ cup (50g) plain flour

Filling

300ml tub of thickened cream

1 tbsp icing sugar mixture

2 tsp vanilla extract

½ cup raspberry jam

Sifted icing sugar mixture and fresh strawberries to serve

Method:

Sponge cake

1. Pre-heat oven to 160degC/180degC. Grease two round 20cm cake pans. Line the sides and base of two 20cm diameter round cake pans with baking paper.
2. Put the eggs into a large mixing bowl. Beat the eggs on high speed for 5-6 mins or until thick and pale. Add sugar 1 tbsp. At a time and beat between additions. Beat in Vanilla
3. Add 1 tbsp boiling water. Sift twice on a baking sheet. Then, sift it again over the egg mixture. Add one tablespoon of boiling water. Fold gently to combine. Stirring is not necessary. Divide evenly between prepared pans.
4. Bake for 20-22 minutes or until golden brown. The sponge should be slightly shrinking away from the pan. Turn out immediately onto a wire grate lined with baking paper. Let cool

Filling

1. In a large bowl, beat cream, sugar, and Vanilla with an electric mixer until soft peaks are formed.
2. Spread jam on the sponge, leaving a 1cm edge around the sides. Spread the hole around the edges, leaving 1cm. Add three-quarters of the cream whipped. Sandwich the remaining sponge with the remaining cream and dollop it into the center. Decorate with strawberries and icing sugar.