Strawberry & Cream Sponge Cake is just that. A lovely sponge cake, in two layers. That is then filled with strawberry jam, whipped cream and fresh chopped strawberries.
I made the two sponge cakes the same way as for Victoria Sponge. For my cake batter I used a popular method of weighing my eggs, in their shells. The weight of the eggs is then used for self-raising flour, sugar and butter. My eggs weighed 232 grams, so I needed that same weight for the other ingredients. However for the recipe, below, I have rounded the ingredients. But if you wish to weigh your eggs, as I did, and then use that weight for the ingredients it will work well.
The recipe is very easy indeed. Simply cream together the butter and sugar. Then add in the eggs and vanilla extract. After that the flour is folded in. The batter can be loosened slightly with some milk. Divide the mixture between two pans. Bake the cakes. Cool the cakes.
Then, with the cakes baked, you can assemble everything. Whip the cream. Spread jam on one cake. Cover the jam with cream. Add chopped strawberries on the top. Smear a little cream on the other cake and turn it over, onto the strawberries.
To finish it off you can dust with icing sugar.
My cakes baked perfectly in 29 minutes. I turned them out and allowed them to cool. Then I assembled the Strawberry & Cream Sponge Cake.
I upturned one cake to give me a flat surface to spread the filling onto.
A good layer of strawberry jam. Just how much is a matter of personal preference.
Then, a nice thick layer of slightly sweetened whipped cream, spread onto the jam.
Chopped strawberries loaded onto the top of the cream.
To make sure the top cake stayed in place I spread a little cream and turned the cake over onto the strawberries. Pressing down lightly fixed the cake to the filling very well.
I allowed my cake to chill in the fridge before serving. Then I enjoyed a rather large slice, which was simply delicious.
Remember, you can adjust how much jam, cream and strawberries you use.
Another lovely recipe is Strawberry Pavlova
Strawberry & Cream Sponge CakeCourse: Cakes, DessertsCuisine: BritishDifficulty: Easy
- Sponge Cake
4 medium eggs(large in USA). mine weighed 232g in shell
230g(1 1/2 cup+1/2 tbsp, based on scooping packed flour into a 250ml cup) self-raising flour. – see note below for plain flour
230g(1 cups+2tbps+1 tsp) golden caster sugar( or caster/granulated is good too)
230g(2 sticks+1 tbsp) softened unsalted butter
30ml(2 tbsp) milk, if needed to loosen the batter.
5ml(1 tsp) vanilla extract
pinch of salt
150g(4 3/4 oz) hulled and chopped strawberries( or as much as you wish)
75g(3 tbsp) strawberry jam
360ml(1 1/2 cups) double cream
5ml(1 tsp) vanilla extract
15g(1 1/2 tbsp) icing sugar, plus more for dusting if desired
- Preheat the oven to 180C/160C Fan/350F.
- Grease to 8 inch/20cm sponge tins. I lined the bottom with parchment paper too.
- In a large bowl cream the butter and sugar together until light and fluffy.
- Add the eggs, one and a time, and whisk together, adding in about a tablespoon of flour too to prevent curdling.
- Pour in the vanilla extract and the salt and whisk again to combine.
- Tip the flour into the bowl and gently fold until fully combined.
- Divide the batter equally between the two pans, and spread to level it off.
- Bake the cakes for 25 to 30 minutes. Until they have risen and feel firm on top, and a skewer poked into the centre comes out clean. Do not open the oven until at least 23 minutes as the cakes can sink if not cooked through.
- Allow the cakes to cool for a few minutes in the pans and then turn them out onto a wire rack to cool completely.
- Turn one cake upside down to give a flat surface.
- Whip the cream with the icing sugar and the vanilla extract until it achieves thick peaks. Do not whip too much, only until just about stiff.
- Spread the jam onto the upturned surface, going almost up to the edge is fine.
- Cover with a thick layer of whipped cream(you can pipe it if you prefer).
- Place the chopped strawberries on the top, pressing slightly.
- Turn the second cake over and spread a think layer of whipped cream on the flat surface.
- Turn that cake over again and place it on the strawberries, pressing down slightly.
- Dust the top with icing sugar if you wish.
- Chill for a few minutes, at least, before serving.
- To use plain flour instead of self-raising flour add the same amount and then add 1 1/2 to 2 tsp baking powder and mix to combine.