British Sponge Cake

By Ssherahh

Quick to make and wonderful to eat- Miles teacher had us make this in 4th grade

Ingredients

• For the cakes:
• 4 large eggs, room temperature
• 1 tablespoon milk
• 1 cup (128g) granulated sugar
• 8 ounces (227g) unsalted butter, plus more for greasing tins
• 1 cup (128g) all-purpose flour
• 1 1/2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• For the Filling:
• 1 cup (236ml) heavy whipping cream, cold
• 10 ounces (284g) strawberry jam
• 1 teaspoon powdered sugar

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350°F/180°C.
Butter 2, 8-inch cake pans. Cut a circle of parchment paper and place in the bottom of each pan.
Add the butter to a microwave-safe bowl and microwave on low until melted.
To a mixing bowl or stand mixer, add the eggs and milk and beat on slow until the eggs are mixed. Add the sugar and butter, beat on high until light in color.
To a separate bowl, sift the flour, baking powder and salt. Fold the flour mix into the wet ingredients using a spatula a little at a time until well incorporated. Stir in the vanilla.
Divide the mix evenly between the 2 cake pans (use a ladle, ice cream scoop or large spoon) and smooth the top. Bake for 25 minutes, just until the top is lightly brown.
Remove from the oven to cool slightly in the pans then remove and cool completely on a cooling rack.
To a bowl or stand mixer, add the cream and beat until you get stiff peaks.
Spread the jam onto one of the cakes, top with the whipped cream then place the other cake on top. Lightly dust the top with the powdered sugar.