Baking Dessert

Jam and cream sponge

Name: Jam and cream sponge
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 8
Ingredients: 6 eggs; 3/4 cup caster sugar; 2/3 cup self-raising flour, sifted plus extra to dust; 1/3 cup plain flour, sifted; Whipped cream and jam, to serve; Icing sugar, to dust

Rate now

50m

25m

Jump to recipe

Let the kids loose in the kitchen to help make this light-as-air sponge cake with jam and cream filling.

6 eggs
3/4 cup caster sugar
2/3 cup self-raising flour, sifted plus extra to dust
1/3 cup plain flour, sifted
Whipped cream and jam, to serve
Icing sugar, to dust

Method

1.

Preheat oven to 180°C. Lightly grease and line two 20cm sponge pans, then dust with a little flour.
2.

Place the eggs in the bowl of an electric mixer (or use an electric hand beater) and beat for 2 minutes. Gradually add the sugar and beat for a further 5 minutes until pale. Use a metal spoon to fold in sifted flours and 2 tablespoons of hot water.
3.

Divide the mixture between the 2 pans and bake on the middle shelf of the oven for 20-25 minutes until cooked and golden. Set aside for 5 minutes to cool slightly, then turn onto a wire rack to cool completely.
4.

Spread one sponge with jam, then top with the cream. Place the other sponge on top and dust lightly with icing sugar.