jam and cream sponge cake

  • ⅔ cup (100g) plain (all-purpose) flour
  • ¼ teaspoon baking powder 
  • 4 eggs 
  • ½ cup (110g) caster (superfine) sugar 
  • 50g unsalted butter, melted 
  • ½ cup (125ml) single (pouring) cream 
  • 1 cup (320g) strawberry jam 
  • fesh raspberries, to decorate 
  • icing (confectioner’s) sugar, for dusting
  1. Preheat oven to 180°C (350°F). 
  2. Sift the flour and baking powder three times and set aside. 
  3. Place the eggs and sugar in an electric mixer and whisk on high speed for 10–12 minutes or until pale, thick and tripled in volume. 
  4. Sift ½ of flour mixture over the egg mixture and gently fold through using a large metal spoon. Repeat with the remaining flour. 
  5. Add the butter and fold through. 
  6. Divide the mixture between in 2 x 20cm-round lightly greased shallow cake tins lined with non-stick baking paper. 
  7. Bake for 16–18 minutes or until sponges are springy to the touch and come away from the sides of the tins. 
  8. Remove from the tins and cool completely on wire racks. 
  9. Whisk the cream until stiff peaks form. 
  10. Spread one sponge with the jam, top with the cream and raspberries and sandwich with remaining sponge. 
  11. Dust with icing sugar to serve. Serves 6–8.
RATE THIS RECIPE:
Reader ratings (0)
donna hay team

Hi Tiana, Yes, all of our recipes are tested with fan-forced ovens. Happy baking! DH Team

Tiana Jayne

Hi I’m hoping to make this in a few days, was thinking of doing 1 and a half the recipe to add another layer. Was fan-forced used for the recipe? Thanks

Marta Sousa

I’ve made this beautiful sponge cake with cream and red fruits for my boyfriend’s birthday and it was a huge success! Thanks a lot Donna for giving me inspiration to make our meals and special occasions even tastier and lovely

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox