Looking for an easy recipe for Sponge Cake? Well you have found it! This classic Vanilla Sponge with Jam and Cream requires just a few simple ingredients and couldn’t be easier to make!
When it comes to filling and decorating your cake, really anything goes. Personally I don’t think you can go past a thick jam and cream centre and to be extra indulgent, I add another layer of cream and berries to top it off perfectly!
Why you will love this recipe for Sponge Cake:
- Quick to prepare – This sponge can be ready for the oven in around 15 – 20 minutes.
- Versatile – Don’t like strawberries of Jam? You can fill and decorate this sponge with anything you like! It is also delicious topped with blueberries or passionfruit. Or you can decorate with chocolate shavings.
- Freezer Friendly – you can freeze the unfilled sponge for up to two months.
Ingredients:
Please note you will find the full list of ingredients for this sponge cake recipe and method in the recipe card below.
- Cornflour – you can substitute with Plain Flour if you prefer.
- Eggs – I recommend using eggs which are at room temperature.
- Vanilla Extract
- Bicarbonate of soda
- Cream of Tartar
- Caster Sugar
How to Make a Sponge Cake:
- Whip the egg whites until stiff.
- Add the caster sugar a teaspoon at a time.
- Add the egg yolks.
- Combine the remaining ingredients.
- Split the mixture evenly between two well greased cake tins.
- Bake until golden and cooked through when tested with a skewer.
- Decorate with whipped cream, jam and strawberries.
Expert Tips:
- We recommend using eggs which have been bought to room temperature.
- It is important to ensure your mixing bowl/beaters are clean, otherwise the eggs whites will not whip.
- You can use plain flour in place of the cornflour – you will need the same quantity.
- Also, you can use raw sugar and mill into caster sugar – you will need the same quantity.
- This recipe can be baked in a smaller or larger cake tin, please note the cooking time will vary.
- It is important to ensure your cake tins are well greased.
- Let the sponge cakes cool in the cake tins for 5 minutes before transferring to a wire rack to cool completely.
- Do not add the cream/jam/decorations until the cakes have completely cooled.
- The time it takes to whip the cream will depend on its freshness.
- To store, place into an airtight container and store in the fridge if filled or in a cool dry place such as the pantry if unfilled.
- This recipe can be frozen for up to two months.
More Delicious Cake Recipes:
- Chocolate Ripple Cake
- Lemon and Poppy Seed Cake
- Chocolate Sponge Cake
- Vanilla Butter Cake | Classic Plain Cake Recipe
- One Bowl Lemon Cake
- Double Chocolate Banana Bread Recipe
- Classic Marble Cake
- Simple Chocolate Cake Recipe | Nan’s Recipe
- Mum’s Orange Cake
- Fluffy Banana Cake with Cream Cheese Frosting
- Cinnamon Tea Cake
Sponge Cake Recipe with Jam and Cream
This classic vanilla sponge cake recipe has a jam and cream filling and could not be easier to make. Both regular and Thermomix instructions included.
Equipment
- 2 x 22cm round cake tins
- Electric Mixer or Thermomix
Ingredients
- 4 eggs separated and at room temperature.
- ⅔ cup caster sugar 150 grams
- 1 teaspoon cream of tartar
- ½ tsp bicarbonate of soda
- ⅔ cup Cornflour 90 grams
- 1 teaspoon vanilla extract
- 2 tablespoon hot water
To decorate
- 600 mls thickened cream
- 2 tablespoon icing sugar
- ½ cup strawberry jam
- 250 grams strawberries hulled and halved.
Instructions
- Preheat oven to 180 degrees celsius (fan-forced) and grease 2 X 22cm round cake tins.
- Place the egg whites into the bowl of an electric mixer and mix on a high speed until white and fluffy.
- Reduce the speed to medium and add the caster sugar, 1 teaspoon at at time. This will take 3 – 4 minutes.
- Reduce the speed to low and add the egg yolks.
- Turn the mixer off and carefully scrape down the sides. Sift the cornflour, bicarbonate of soda, cream of tartar over the egg white mixture. Add the vanilla and water and mix on a medium/low speed until just combined.
- Divide the mixture between the greased cake tins and bake for 20 – 25 minutes or until golden and cooked when tested with a skewer.
- Leave the cakes in the tins for 5 minutes and then place onto a wire rack to cool completely.
Thermomix Instructions
- Mix the bicarb soda, cream of tartar and cornflour on Speed 5 for 10 seconds. Remove the set aside.
- Wash and dry the Thermomix bowl.
- Place the butterfly into the Thermomix bowl. Add the egg whites and beat on Speed 3 for 2-4 minutes or until stiff (with the measuring cup (MC) removed).
- With the butterfly still rotating on Speed 3, add the sugar one teaspoon at a time through the lid. This will take approximately 4-5 minutes.
- Reduce to the lowest speed (with the butterfly still inserted) and add egg yolks one at a time through the hole in the lid.
- Scrape down the sides of the bowl and remove the butterfly and add the vanilla extract, hot water and cornflour mixture to the bowl and mix on Speed 3 for 5 seconds.
- Scrape down the sides of the bowl and mix on Speed 3 for another 3 seconds (or until combined).
- Divide the mixture between the two cake tins and place into the oven for 20-25 minutes or until the cakes are golden and a skewer comes out clean.
- Leave the cakes in the tins for 5 minutes and then place onto a wire rack to cool completely.
To decorate
- Combine the thickened cream and icing sugar in a bowl and use an electric mixer to mix until soft peaks form.
- Spread the jam over the top of one of the cakes. Add half of the whipped cream.
- Place the second cake on top and spread the remaining whipped cream over the top of the cake.
- Decorate with fresh strawberries and refrigerate until needed.
Notes
- We recommend using eggs which have been bought to room temperature.
- You can use plain flour in place of the cornflour – you will need the same quantity.
- Also, you can use raw sugar and mill into caster sugar – you will need the same quantity.
- This recipe can be baked in a smaller or larger cake tin, please note the cooking time will vary.
- It is important to ensure your cake tins are well greased.
- Let the sponge cakes cool in the cake tins for 5 minutes before transferring to a wire rack to cool completely.
- Do not add the cream/jam/decorations until the cakes have completely cooled.
- The time it takes to whip the cream will depend on its freshness.
- To store, place into an airtight container and store in the fridge if filled or in a cool dry place such as the pantry if unfilled.
- The unfilled sponge cakes can be frozen for up to two months.
Nutrition
Calories: 475kcalCarbohydrates: 48gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 185mgSodium: 137mgPotassium: 214mgFiber: 1gSugar: 31gVitamin A: 1225IUVitamin C: 21mgCalcium: 71mgIron: 1mg
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Cooker and a Looker
Loved this recipe Lauren (and was thrilled to meet you on the weekend). I’m featuring your Jam and Cream Sponge as my favourite post for this week’s I’m Pinning Around Pinterest Link Party. xx
Lauren @ Create Bake Make
Thank you Kate. I’ve never made a soufflé either – let’s do it!!
Kate @rosehipsrhubarb
Oh, I love making sponge cakes. They are one of my favourite things to bake. Yours looks delicious.
One thing I have never made is a souffle. Perhaps I should give one a go?
Lauren @ Create Bake Make
You can never go wrong with a sponge Alicia 🙂
Alicia
Oooh. Yummy, who doesn’t love a good sponge cake!