Sponge cake with cheat's strawberry jam and cream recipe

Photo: Sponge cake with cheat's strawberry jam and cream recipe
Photography by Mark O'Meara

Take the cake and master your baking technique with this classic cream and jam-filled sponge cake.

To Prep 1:55
To Cook 0:45


5 eggs
3/4 cup caster sugar
1 teaspoon vanilla extract
1/2 cup plain flour
1/2 cup self-raising flour
1/4 cup cornflour
1 tablespoon boiling water
300ml thickened cream, whipped
Icing sugar mixture, for dusting

Cheat's strawberry jam

250g punnet strawberries, hulled, diced
1/2 cup caster sugar
1 tablespoon lemon juice
1 teaspoon cornflour


Step 1
Make cheat's strawberry jam: Combine strawberries, sugar and lemon juice in a small saucepan. Set aside for 5 minutes. Cook over medium heat, stirring constantly, for 1 to 2 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened. Combine cornflour and 1 teaspoon cold water in a bowl. Add to strawberry mixture, stirring constantly. Simmer for 1 to 2 minutes or until thickened. Remove from heat. Cool.

Step 2
Preheat oven to 180°C/160°C fan-forced. Grease two 6cm-deep, 20cm (base) round cake pans. Line bases with baking paper.

Step 3
Using an electric mixer, beat eggs, sugar and vanilla for 8 to 10 minutes or until thick and creamy and sugar has dissolved.

Step 4
Sift flours together 3 times (see note). Using a whisk, fold flour into egg mixture (see Cooking class, below). Fold in boiling water. Divide mixture between prepared pans. Bake for 25 minutes or until sponges spring back when lightly touched. Line 2 wire racks with baking paper. Stand sponges in pans for 2 minutes. Turn, top-side up, onto wire racks to cool.

Step 5
Place 1 sponge on a plate. Top with jam and cream. Top with remaining sponge. Dust with icing sugar. Serve.


Energy 1062kJ
Fat saturated 6.80g
Fat Total 11.60g
Carbohydrate sugars -
Carbohydrate Total 33.00g
Dietary Fibre 0.90g
Protein 4.70g
Cholesterol 107.00mg
Sodium 82.00mg


Sifting flours together 3 times aerates the flour, to make a light and fluffy cake.

Cooking class: Folding: Gently folding dry ingredients through the egg mixture will produce a light and fluffy sponge. Use a whisk, rubber spatula or large metal spoon to produce the best results. Gently mix ingredients together, cutting through the middle and scraping the sides of the bowl. Fold until ingredients are just incorporated to leave as much air in the mix as you can.

Super Food Ideas - August 2011 , Page 83
Recipe by Katrina Woodman

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