Ingredients
Scale
- 200g all-purpose flour
- 200g granulated sugar
- 200g unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 150g strawberry or raspberry jam
- 250ml heavy whipping cream
- Fresh fruits for decoration (optional)
Instructions
- Preheat your oven to 180°C (350°F).
- Blend 200g of softened butter with 200g of granulated sugar until creamy. Add 4 large eggs and 1 tsp of vanilla extract, mixing well.
- In a separate bowl, whisk together 200g of flour, 1 tsp of baking powder, and 1/4 tsp of salt. Fold into the wet mixture.
- Grease two 8-inch round cake pans, pour in the batter, and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- After cooling, spread jam on one sponge layer, whip 250ml of cream, and place it on top of the jam. Add the other sponge on top.
- Garnish with fresh fruits if desired.
Notes
- Store the cake in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate, but note the whipped cream’s texture may change.
- Bake the sponge layers ahead of time and freeze them for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg