Irish Sponge Cake

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   1. Preheat the oven to 375u00b0F. Spray two 9-inch round baking pans with nonstick spray infused with flour, or grease with butter and dust with a light coating of flour.

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   2. Add the eggs and sugar to a large mixing bowl. Using an electric mixer, beat the eggs and sugar for 6 to 8 minutes until the mixture has increased in volume and thickened to a consistency of whipped heavy cream.

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   3. In a separate bowl, sift the flour and baking powder together. Spoon half the flour into the egg mixture and gently fold it in using a spatula. Repeat with the remaining folding gently to fully incorporate the flour. Add the vanilla essence with the flour if desired.

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   4. Pour half of the cake mixture into each of the prepared baking pans. Bake in the preheated oven at 375u00b0F for 15 minutes, then reduce the heat to 350u00b0F and bake for an additional 10 minutes. The sponges will be golden brown, with a slight spring to the touch when cooked.

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   5. Remove the sponges from the oven and cool on a wire tray.

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   6. Whip the heavy cream using an electric beater until thick. Add 1 tablespoon of confectioners' sugar to sweeten if desired. Spread jam on the inner surface of each sponge. Place one layer on a plate, spreading the cream over the jam. Sandwich the cream with the upper sponge layer.

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   7. Decorate by sifting a fine layer of confectioners sugar on top. Slice to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.