:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/_dIatveicL4VSzKCRc6i/de66e7b347e3963d8791fa2bbb24a0.png "Traditional Classic Sponge Cake with Jam and Cream")
Traditional Classic Sponge Cake with Jam and Cream
Experience the traditional English treat with our Sponge Cake with Jam and Cream recipe! It's a fluffy and light sponge cake with a lush layer of your favorite jam and fresh cream. The cake is easy to make, supremely moist, and bursting with flavor. It's perfect for afternoon teas, holiday gatherings, or just an everyday dessert.
Ingredients
- 200 g self-raising flour
- 200 g unsalted butter, softened
- 4 large eggs
- 200 g crystal sugar
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon salt
- 200 g of your favorite jam
- 200 ml heavy cream
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Directions
Preheat your oven to 180C/160C Fan/Gas 4. Grease and line two 20cm sandwich tins.
Beat the butter and sugar together in a bowl until pale and fluffy.
Add eggs, one at a time, and beat well after each addition.
Gently fold in the flour and salt until well combined.
Divide the batter equally between two tins and smooth the surface with a spatula or the back of a spoon.
Bake for about 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the tins for 10 minutes. Then, remove from the tins and leave to cool completely on a wire rack.
Once cooled, spread the jam on one layer and whip the cream until stiff peaks form, then spread it over the jam. Place the second cake layer on top.
Dust the top with icing sugar, if desired. Your sponge cake with jam and cream is now ready to serve. Enjoy!
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TammersTraditional Classic Sponge Cake with Jam and Cream
Experience the traditional English treat with our Sponge Cake with Jam and Cream recipe! It's a fluffy and light sponge cake with a lush layer of your favorite jam and fresh cream. The cake is easy to make, supremely moist, and bursting with flavor. It's perfect for afternoon teas, holiday gatherings, or just an everyday dessert.
Preheat your oven to 180C/160C Fan/Gas 4. Grease and line two 20cm sandwich tins.
Beat the butter and sugar together in a bowl until pale and fluffy.
Add eggs, one at a time, and beat well after each addition.
Gently fold in the flour and salt until well combined.
Divide the batter equally between two tins and smooth the surface with a spatula or the back of a spoon.
Bake for about 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the tins for 10 minutes. Then, remove from the tins and leave to cool completely on a wire rack.
Once cooled, spread the jam on one layer and whip the cream until stiff peaks form, then spread it over the jam. Place the second cake layer on top.
Dust the top with icing sugar, if desired. Your sponge cake with jam and cream is now ready to serve. Enjoy!
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