Jam And Cream Sponge Cake – a delicious recipe with eggs, sugar, vanilla, flour, strawberry jam, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Lightly grease 2 - 8 inch cake pans. Line bases with parchment paper.
2
Whisk eggs for 5 mins, or until thick and pale. Gradually add sugar, beating well after each addition until sugar dissolves. Beat in vanilla. Sift flour over top then fold in until just combined. Distribute between prepared pans. Bake for 18-20 mins, or until golden and spring back when touched lightly. Let cool in pans for 5 mins then turn out onto wire racks to cool completely.
3
To assemble, place 1 cake on a large cake stand. Spread jam over top then whipped cream. Top with remaining cake.
4
Sift powdered sugar into a heatproof bowl. Add butter and 2 tbsp boiling water and stir until smooth. Tint with food coloring. Spread icing over cake, letting it drizzle over sides. Let set before serving.
718
kcal
Calories
31
g
Fat
95
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 None eggs, 3/4 cup granulated sugar, 1 tsp vanilla extract, 1 cup self-rising flour, and more.
Yes, Jam And Cream Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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