This isn’t the fluffy sort of dry sponge that requires separating eggs and excessive beating to get the airy and almost commercial sponge texture. The cake is moist, tender, yet light and is perfectly paired with jam and cream.
You can easily double this sponge recipe and bake the cake in 2 round pans, if you happen to have them and prefer this method to splitting a single cake.
This recipe serves 6-8 people and is best eaten the day it is made, though it is still pretty good the next day.
190 grams butter plus one tablespoon melted
1 1/2 cups self raising flour
2 tablespoons milk
1 cup double cream or whipped cream
1/2 cup strawberry or raspberry jam
1/4 cup icing sugar
- Preheat the oven to 200 degrees Celcius
- Line a 20cm round springform cake pan with baking paper at the bottom. Brush the paper and inner sides with butter and dust lightly with a couple pinches of the flour
- Cream the butter and sugar until light, pale and fluffy.
- Beat in eggs one at a time, thoroughly.
- Sift the flour 2 times and then fold through the mixture gently in 2 batches, alternating with the milk.
- Pour the batter into the prepared pan and bake for 30-40 minutes or until golden and a toothpick inserted into the centre of the cake comes out clean.
- Remove cake from oven and allow to cool completely before carefully splitting in half with a serrated bread knife (or pastry chef’s knife if you happen to have one)
- Spread the bottom half of the cake with jam and then cream and top with the other half of the cake
- Dust lightly with icing sugar and serve