Sponge Cake with Cream, Strawberry Jam and Fresh Berries

Sponge Cake layered with fluffy whipped cream, fresh strawberries, and sweet jam. A timeless treat perfect for gatherings or afternoon tea.

Ingredients for this Sponge Cake

For the Sponge Cake:

• 105g (¾ cup) plain/all-purpose flour, sifted
• 4 large eggs, room temperature
• 120g (½ cup + 1 tbsp) caster sugar
• Zest of ½ lemon, finely grated (optional)
• 30g (2 tbsp) butter, melted and slightly cooled

For the Filling:

• 135g (½ cup) strawberry jam
• 300ml (1¼ cups) thickened cream or heavy cream
• ½ tsp vanilla bean paste or vanilla extract
• 125g (1 cup) fresh strawberries, thinly sliced

To Serve:

• Icing sugar/powdered sugar, for dusting

Instructions

1. Preheat oven to 170°C (340°F). Grease and line two 20cm (8-inch) round cake tins with baking paper.
2. Whip eggs and sugar: Beat the eggs, sugar, and optional lemon zest on high for 7–8 minutes until thick and pale.
3. Fold in flour: Sift in the flour in two parts, gently folding each time to maintain the airy structure of the sponge cake batter.
4. Add melted butter: Drizzle around the bowl’s edge and fold in carefully without deflating the mixture.
5. Bake: Divide the batter into pans and bake for 18–20 minutes or until lightly golden and springy to the touch. Cool completely on a wire rack.
6. Whip cream: Beat the cream and vanilla until soft peaks form.
7. Assemble: Spread jam over one cake layer, add whipped cream, then arrange sliced strawberries. Top with the second sponge cake layer.
8. Serve: Dust the cake with icing sugar before serving.

Prep Time: 25 minutes

Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8 slices

Nutrition (Per Slice – Approximate)

• Calories: 310
• Carbs: 31g
• Sugars: 22g
• Fat: 19g
• Saturated Fat: 11g
• Protein: 5g
• Fiber: 1g

This sponge cake brings a perfect balance of airy texture and creamy, fruity flavor. A crowd-pleaser that’s always in style.

Source: www.sweetestmenu.com