Description
A light and fluffy sponge cake filled with jam and cream, perfect for afternoon tea.
Ingredients
- 200g softened butter
- 200g caster sugar
- 4 eggs
- 200g self-raising flour
- 1 tsp vanilla extract
- 100g strawberry jam
- 150ml whipped cream
- Icing sugar for dusting
Instructions
- Preheat oven to 180°C (160°C fan). Grease and line two 20cm round cake tins.
- Beat butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each.
- Fold in flour and vanilla extract gently.
- Divide mixture between tins and smooth tops.
- Bake for 20-25 minutes until golden and springy.
- Cool in tins for 5 minutes, then transfer to wire racks.
- Once cooled, spread jam on one cake, top with cream, then place second cake on top.
- Dust with icing sugar before serving.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter to keep it light.
- Store in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British