Jam and cream sponge
The Jam and Cream Sponge is a light and fluffy cake made with egg yolks, whites, sugar, and flour, layered with sweet jam and whipped cream. It's an easy dessert perfect for any celebration, featuring a delicate balance of flavors and textures.
Cook time 25 min
Prep time 50 min
Ingredients:
6 eggs3/4 cup sugar
1/3 cup all-purpose white wheat flour
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.
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!
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!
Jam and cream sponge FAQ:
The Jam and Cream Sponge should be baked for about 20-25 minutes in a preheated oven at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
The sponge cake is done when the tops are lightly golden and a toothpick inserted into the center comes out clean. It should also spring back when gently pressed.
Yes, you can substitute all-purpose flour with a gluten-free flour blend if necessary. However, egg whites and yolks are crucial for the cake's structure, so it's best to stick with those unless you're using an egg replacer specifically for baking.
Store any leftover Jam and Cream Sponge in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the cake layers without the jam and cream, wrapped tightly in plastic wrap.
Yes, you can use different size pans. If using smaller pans, reduce the baking time, and if using larger pans, increase the time accordingly. Always check for doneness with a toothpick.
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.
Nutrition per serving
8 ServingsCalories 150kcal
Protein 5g
Carbohydrates 22g
Fiber 0.15g
Sugar 18g
Fat 3.88g
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