Sponge Cake

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Strawberry Simple Sponge Cake

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Course cake, Dessert
Cuisine Irish
Servings 6


  • 120 g caster sugar
  • 4 eggs
  • 120 g plain flour
  • 1 tsp vanilla extract
  • 3 tbsp. raspberry jam
  • 110 ml whipped cream
  • 100 g Strawberries
  • Icing Sugar


  • Preheat the oven to 180C/350F.
  • Grease 2 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper. In a small bowl, sieve the flour.
  • In a large mixing bowl, beat the eggs with the sugar and vanilla extract until creamy and fluffy. Carefully, fold in the sieved flour then transfer evenly into the two prepared sandwich tins.
  • Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.
  • Spread some of the jam on one sponge. Add some whipped cream and a few fresh berries. Top with the second sponge and decorate with icing sugar and extra berries.
  • Enjoy within a day.
Keyword afternoon tea, berries, Cake, cream, sponge
https://kevindundon.com/course/summer-baking/: Sponge Cake

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