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A slice of sponge sitting on a white plate. Behind it is the rest of the cake on a white platter.
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5 from 9 votes

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Desserts
Cuisine: Australian
Keyword: Cakes, Christmas Desserts, Sponge Cake, Thermomix
Servings: 8 people
Calories: 475kcal

Equipment

  • 2 x 20cm round cake tins
  • Electric Mixer or Thermomix

Ingredients

  • 4 eggs separated and at room temperature.
  • cup caster sugar 150 grams
  • 1 teaspoon cream of tartar
  • ½ tsp bicarbonate of soda
  • 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 Other types of jam can be used.
  • 250 grams strawberries Sliced

Instructions

  • Preheat oven to 180 degrees celsius (fan-forced) and line and grease 2 X 20cm 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

  • Preheat oven to 180 degrees celsius (fan-forced) and line and grease 2 X 20cm round cake tins.
  • Place the bicarb soda, cream of tartar and cornflour into Thermomix bowl and mix for 10 seconds, speed 5. Set aside until needed.
  • Wash and dry the Thermomix bowl - this is very important!
  • Insert the butterfly attachment into the bowl. Add the egg whites and mix for 2 - 3 minutes on speed 3 or until the egg whites are stiff.
  • Set the Thermomix to speed 3 and remove the measuring cup. Add the caster sugar to the bowl one spoonful at a time. Please note this will take up to 5 minutes.
  • With the measuring cup still off, set the Thermoix to speed 1 and add egg yolks one at a time.
  • Scrape down the sides of the bowl and remove the butterfly attachment. Add the vanilla extract, hot water and cornflour mixture prepared earlier to Thermomix bowl. Mix for 5 seconds, speed 3.
  • Again scrape down the sides of the bowl and mix for 4 seconds, speed 3.
  • Evenly divide the batter between the two prepared cake tins. Bake for 20-25 minutes or until the cakes are golden and a skewer comes out clean when inserted in the middle.
  • Allow the sponges to cool for 10 minutes before carefully transferring to 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

  • 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.

Nutrition

Calories: 475kcal | Carbohydrates: 48g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 137mg | Potassium: 214mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1225IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 1mg