Jam and Cream Sponge – Back to Basics

I’ve alway been a little intimidated when it comes to baking  Sponge Cakes.  I think it’s the pressure (that I put on myself) to recreate a tall, light a delicious cake – just like my Nan used to make.  I’ve tried a couple of recipes now, and this one is one of my favourites, as it’s just so easy.  It’s from Donna Hay’s Modern Classics 2, and it’s always been a success each time I have made it.

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!

To make this gorgeous Jam and Cream Sponge, you will need:

– 1 &  1/4 cups of Plain Flour

– 6 eggs

– 3/4 cup of caster sugar

– 60g of melted butter

– 1 cup of strawberry jam

-300ml of whipped thickened cream

– 125g of strawberries

 

To put it all together:

– Line the base of two 20cm round tins with baking paper and preheat your oven to 180 degrees.

– Sift the flour three times and set aside.

– In the bowl of an electric mixer, beat the eggs and sugar for approximately 8 – 10 minutes until the mixture is pale, thick and has tripled in volume.

– Sift the flour over the egg and sugar mixture and gently fold through until almost combined, then add the melted butter and quickly fold through.

– Divide the mixture amongst the two tins and bake for 25 minutes or until the cakes begin to come away from the sides of the tin and are springy to the touch.

– Allow cakes to completely cool before spreading a thick layer of  jam and half of your whipped cream on the top of one cake.  Gently place second cake on top with remaining cream and decorate with strawberries.

Enjoy!

What recipes are you intimidated by?