Recipe for Sponge Cake | With Jam and Cream

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! Both regular and Thermomix cooking methods can be found in the recipe card below.

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:

• Six Ingredients – This sponge is made with simple pantry ingredients.
• Ready Quickly – In as little as 15-20 minutes you can be putting this cake into the oven.
• Easy to adapt – 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.
• Celebration Cake – This Sponge is the perfect cake for your next celebration and will serve 6 – 8 people.
• Freezer Friendly – you can freeze the unfilled sponge for up to two months.

Ingredients:

For the complete list of ingredients and both regular and Thermomix instructions, please see the recipe card below.

• Eggs – 70 gram eggs at room temperature were used to make the cake pictured.
• Caster Sugar
• Cornflour – if you don’t have cornflour, plain flour an be used instead. Please note the consistency will be slightly different.
• Vanilla Extract
• Bicarbonate of soda
• Cream of Tartar

Method:

Step 1. Using an electric mixer or Thermomix, whip the egg whites until white and stiff.

Step 2. Add the caster sugar one teaspoon at a time and mix well to combine.

Step 3. Add the Egg Yolks.

Step 4. Add the remaining ingredients.

Step 5. Split the batter evenly between two 20cm round cake tins which have been lined and greased.

Step 6. Bake until cooked when tested with a skewer. The top of the cakes will be golden.

Step 7. Once completely cool, stack the cakes and decorate.

Decorating Ideas

• Fill the cake with cream and then top with a chocolate icing.
• Sprinkle grated chocolate through the cream.
• Decorate with passionfruit pulp.
• Decorate with fresh fruits including Kiwi Fruit, Blueberries or Raspberries.

Hints and Tips:

• To bake, use 2 x 20cm round cake tins. Line the bottoms with baking paper and lightly grease the sides.
• 70 gram eggs which have been bought to room temperature were used to bake the Sponge pictured
• When whipping the egg whites, it is essential to use a clean bowl/beaters to ensure best results. You may like to give the bowl a wash before starting this recipe..
• The same quantity of plain flour can be used in place of the cornflour.
• After removing the cakes from the oven, allow them to cool for 5 minutes before transferring to a wire rack to cool completely.
• Wait until the cakes have completely cooled before decorating.
• Cover your decorated sponge in cling wrap or place into an airtight container and store in the fridge until ready to consume.
• The unfilled sponge 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

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