Description
Silky-smooth 9 inch sponge cake transports home bakers to classic European pastry kitchens with its elegant simplicity. Delicate layers promise a light, airy dessert that melts perfectly on your palate, inviting you to savor each delightful bite.
Ingredients
Scale
Cake Base Ingredients:
- 350 grams (12.35 ounces) self raising flour
- 6 eggs
- 350 grams (12.35 ounces) butter
- 350 grams (12.35 ounces) caster sugar
Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 1 tablespoon icing sugar
Filling and Topping Ingredients:
- 150 grams (5.3 ounces) strawberry jam
- 300 milliliters (10.14 fluid ounces) double cream
Instructions
- Prepare the oven at 180°C (160°C fan) / Gas Mark 4 and prepare two 9-inch cake tins by greasing and lining with parchment paper.
- Using an electric mixer, blend butter and sugar until the mixture becomes pale and airy, creating a smooth consistency.
- Incorporate eggs gradually, adding a small quantity of flour between each egg to prevent curdling, and mix thoroughly until well combined.
- Infuse the batter with vanilla extract, ensuring even distribution of flavor.
- Gently fold remaining flour into the mixture, maintaining a light texture and avoiding overmixing.
- Evenly distribute the batter between the prepared cake tins, smoothing the surface with a spatula.
- Place tins in the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Allow cakes to cool within the tins for 10 minutes, then carefully transfer to wire racks to cool completely.
- Whip cream until soft, stable peaks form.
- Spread a layer of jam on one cake base, then top with whipped cream on the second cake.
- Carefully sandwich the two cake layers together, aligning them neatly.
- Finish by delicately dusting the top with icing sugar just before serving.
Notes
- Use room temperature ingredients to ensure smooth, even mixing and perfect cake texture.
- Carefully fold flour to maintain air bubbles, creating a light and fluffy sponge cake.
- Line cake tins with parchment paper for easy removal and preventing stuck edges.
- Test cake doneness by inserting a skewer – it should come out clean with no wet batter.
- For gluten-free version, replace wheat flour with a high-quality gluten-free flour blend.
- Enhance flavor by adding lemon zest or almond extract alongside vanilla for subtle complexity.
- Reduce sugar by 25% if you prefer a less sweet dessert or are watching sugar intake.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 577
- Sugar: 44 g
- Sodium: 70 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg