Jam and Cream Sponge Cake


  • 2/3 cup (100g)
  • 1/4 teaspoon baking powder
  • 4 eggs
  • 1/2 cup (110g) caster sugar
  • 50g unsalted butter, melted and cooled
  • 1/2 cup (125ml) single (pouring) cream
  • 1 cup (320g) strawberry jam
  • fresh raspberries, to decorate
  • icing┬ásugar, for dusting


  1. Preheat oven to 180 degrees.
  2. Sift the flower and baking powder 3 times & set aside
  3. Place eggs and sugar in an electric mixer and whisk on high speed for 10-12 mins, or until pale, thick and tripled in volume
  4. Sift half the flour mixture of the egg mixture and using a large metal spoon, gently fold to combine
  5. Repeat with the remaining flour
  6. Add the butter and gently fold to combine
  7. Divide the mixture between 2x 20cm round & lightly greased shallow cake tins lined with non-stick baking paper
  8. Bake for 16-18 mins or until sponges are springy to the touch and come away from the sides of the tings
  9. Remove from the tins and cool completely on wire racks
  10. Whisk the cream until soft peaks form
  11. Spread one cake with the jam, top with the cream and berries
  12. Sandwich the with the remaining cake
  13. Dust with icing sugar to serve

Serves 6-8

You can also try this with strawberries, lemon curd, or passionfruit pulp

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