Classic Sponge Cake with Cream and Jam
Feather-light show sponge sandwiched with sweet raspberry jam and whipped cream, finished with a dusting of icing sugar.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •two 20 cm round sandwich tins
- •electric stand mixer
- •sifter
- •large metal spoon
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16 g
- carbs
- 38 g
- fibre
- 1 g
- protein
- 5 g
- calories
- 310 kcal
Instructions
- 1
Preheat oven to 180°C (160°C fan-forced). Grease two 20 cm sandwich tins and line bases with baking paper.
- 2
Sift cornflour, plain flour, custard powder, cream of tartar, and bicarbonate of soda together three times onto baking paper.
- 3
Beat eggs and caster sugar in a stand mixer on high speed for 7 minutes until thick, pale, and tripled in volume.
- 4
Gently fold sifted dry ingredients into egg mixture in three batches using a large metal spoon.
- 5
Fold in warm water until batter is smooth, taking care not to deflate the mixture.
- 6
Divide batter evenly between prepared tins and smooth surfaces gently.
- 7
Bake for 18 to 20 minutes until golden and sponges spring back when lightly touched.
- 8
Cool in tins for 5 minutes, then turn out onto wire racks to cool completely.
- 9
Whip thickened cream, vanilla, and 1 tablespoon icing sugar in a clean bowl until firm peaks form.
- 10
Place one sponge layer on a plate, spread with jam, and spoon whipped cream over top.
- 11
Top with second sponge layer and dust generously with remaining icing sugar before serving.
Chef's tips
Sifting the dry ingredients three times aerates the flours for an ultra-light texture. Ensure your eggs are completely at room temperature before beating to achieve maximum volume.
Ingredient substitutions
- custard powder → an equal amount of plain flour
- raspberry jam → strawberry jam or plum jam
Storage
Store the filled cake in an airtight container in the refrigerator for up to 2 days.
Reheating
Do not reheat; serve chilled or rest at room temperature for 15 minutes before slicing.
Common mistakes to avoid
- •Over-folding the dry ingredients, which deflates the trapped air in the egg foam.
- •Opening the oven door during the first 15 minutes of baking, causing the sponge to collapse.
Serving suggestions
Cooked Classic Sponge Cake with Cream and Jam?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
