Jam and cream sponge
Indulge in this light and fluffy Jam and Cream Sponge Cake! Made with fresh eggs, sugar, and all-purpose flour, this classic treat is perfect for any occasion. Layer with your favorite jam and whipped cream for a delightfully sweet and creamy finish. Simple, delicious, and sure to impress!
- 25 Mar 2025
- Cook time 25 min
- Prep time 50 min
- 8 Servings
- 3 Ingredients
The Jam and Cream Sponge is a delightful dessert that's both light and flavorful, perfect for any occasion. With a simple blend of basic ingredients such as eggs, sugar, and flour, this recipe yields a fluffy sponge cake that's complemented by a luscious layer of jam and cream. Whether you're a seasoned baker or a beginner, this recipe is straightforward and rewarding.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line the base of two 8-inch (20cm) round cake pans with parchment paper.
- Separate the egg whites and yolks into two large bowls. Make sure the bowls and beaters are clean and dry, as any grease or yolk in the whites will prevent them from whipping properly.
3. Whip Egg Yolks:
- Add the sugar to the egg yolks. Using an electric mixer on medium-high speed, beat the yolks and sugar until the mixture is pale, thick, and falls from the beaters in a ribbon (about 3-4 minutes).
4. Whip Egg Whites:
- Clean the beaters thoroughly and then whip the egg whites until stiff peaks form. This means the peaks stand up straight when the beaters are lifted out of the mixture.
5. Combine Mixtures:
- Gently fold the egg whites into the yolk mixture, being careful not to deflate the egg whites. Use a spatula and fold from the bottom up to combine.
6. Incorporate Flour:
- Sift the flour into the egg mixture in small portions, folding gently after each addition. Make sure there are no lumps of flour and the mixture is well combined, yet still airy.
7. Pour and Bake:
- Divide the batter equally between the prepared cake pans. Smooth the tops lightly with a spatula.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
8. Cool the Cakes:
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.
9. Assemble the Cake:
- Once the cakes are completely cool, place one layer on your serving plate. Spread a generous layer of your favorite jam over the top.
- Spread a thick layer of whipped cream over the jam. Place the second cake layer on top and press down gently.
10. Add the Final Touch:
- Spread or pipe more whipped cream over the top of the assembled cake. You can add some fresh berries or a dusting of powdered sugar for an extra decorative touch.
11. Serve:
- Slice and serve your beautiful Jam and Cream Sponge Cake. Enjoy!
Tips:
- Ensure your eggs are at room temperature before beginning as this helps in achieving maximum volume when beaten.
- Sift the flour to avoid any lumps and to make the sponge lighter.
- Gently fold the flour into the egg and sugar mixture to retain as much air as possible, which helps in creating a fluffy texture.
- When baking, avoid opening the oven door too often to prevent the sponge from deflating.
- Once baked, let the sponge cool completely before layering with jam and cream to prevent them from melting and sliding off.
Your Jam and Cream Sponge is now ready to be enjoyed. The delicate balance of the airy sponge cake combined with the sweetness of the jam and the richness of the cream creates an irresistible treat. Serve it as a dessert at your next gathering or enjoy a slice with a cup of tea. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 150kcal | 7% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 7% |
| Fiber 0.15g | 0% |
| Sugar 18g | 19% |
| Fat | |
| Fat 3.88g | 5% |
| Saturated 1.21g | 4% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 130mg | 23% |
| Vitamin B1 0.04mg | 4% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.08mg | 1% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 0.13ug | 0% |
| Minerals | |
| Calcium, Ca 20mg | 1% |
| Copper, Cu 0.01mg | 1% |
| Iron, Fe 0.70mg | 6% |
| Magnesium, Mg 6mg | 1% |
| Phosphorus, P 72mg | 6% |
| Potassium, K 60mg | 2% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.53mg | 5% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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