Food and Recipes

Sponge cake with homemade strawberry jam: Recipe

This cake is so simple and totally delicious. Making it with homemade jam makes it extra special.

For the jam
500g/1lb 2oz jam sugar
1 lemon, zest and juice
500g/1lb 2oz fresh strawberries, hulled, cut in half only if large
For the cake
oil, for greasing the tins
flour, for dusting the tins
250g/9oz butter
250g/9oz caster sugar
½ tsp vanilla essence
4 free-range eggs
250g/9oz self-raising flour, sifted
175ml/6fl oz double cream, whipped
250g/9oz strawberries
2-3 tbsp icing sugar

Sponge cake

For the jam, heat the sugar, lemon juice and zest and three tablespoons water in a large pan, slowly, until the sugar has melted.

Add the strawberries and stir gently.

Bring the jam up to the boil and cook for 3-4 minutes, or up to 10 minutes if you prefer a thicker jam.

Check the temperature with a sugar thermometer – it should reach 105C/220F.

Remove the jam from the heat and leave to cool slightly. Skim off any froth with a clean spoon, to stop the jam from going cloudy.

Spoon the jam into a sterile jam jar, seal and label.

For the cake, preheat the oven to 190C/375F/Gas 5.

Grease and flour two 20cm/8in sandwich tins.

Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.

Slowly beat in the eggs one by one.

Fold in the sifted flour then pour the mixture into the prepared tins.

Bake for 20-25 minutes until the sponge is well-risen, golden-brown and springs back when pressed.

Remove the cakes from the oven, turn them out of their tins onto a wire rack and leave to cool.

Spread one cake with strawberry jam, followed by a layer of whipped cream.

Layer on the fresh strawberries then place the other cake on top.

Dust with icing sugar to finish.


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