Description
A light and fluffy sponge cake layered with sweet jam and whipped cream, perfect for any occasion.
Ingredients
Scale
- 200g all-purpose flour
- 200g sugar
- 200g unsalted butter, softened
- 4 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 200ml heavy cream
- 100g fruit jam (strawberry or raspberry)
Instructions
- Preheat the oven to 180°C (350°F).
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, sift together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into a greased and floured cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before removing it from the pan.
- Once cooled, slice the cake in half horizontally.
- Spread the jam on the bottom layer and top with whipped cream.
- Place the top layer back on and dust with powdered sugar if desired.
Notes
- For a richer flavor, use homemade jam.
- Ensure the cream is whipped to soft peaks for best results.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Jam and Cream Sponge, dessert, cake, sponge cake, whipped cream