A traditional British cake made with layers of light sponge, filled with jam and whipped cream. Perfect for afternoon tea or any celebration.
Preparation time
30min
Cooking time
30min
Ingredients
8 Servings
- 225 g all-purpose flour
- 10 g baking powder
- 225 g caster sugar
- 4 eggs
- 15 ml milk
- 10 g powdered sugar
- 150 g strawberry jam
- 225 g unsalted butter
- 5 ml vanilla extract
- 250 ml whipping cream
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line two 20cm round cake tins.
Step 2
In a bowl, mix the flour and baking powder together.
Step 3
In another bowl, cream the butter and caster sugar until light and fluffy.
Step 4
Beat in the eggs, one at a time, then stir in the vanilla extract.
Step 5
Fold in the flour mixture, then add the milk and mix until smooth.
Step 6
Divide the batter evenly between the two prepared tins and smooth the tops.
Step 7
Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Step 8
Remove from the oven and allow to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Step 9
Once the cakes are cool, spread the jam evenly over one of the cakes.
Step 10
Whip the cream until it forms soft peaks, then spread it over the jam.
Step 11
Place the second cake on top and dust with powdered sugar before serving.