Sponge cake with jam
8 servings
45 minutes
Jam sponge cake is a classic British treat that embodies the warmth of home baking. Its history traces back to traditional Victorian recipes when airy sponge layers with fruit jam became a favorite snack with tea. The delicate sponge infused with vanilla aroma harmonizes with velvety buttercream and fruit jam, creating an exquisite balance of sweetness and freshness. Perfect as a festive dessert or for cozy tea time with family. Dusting it with powdered sugar delights the eye and captivates the taste buds. Light, airy, and rich – this cake will be a true centerpiece on the table.
1
Whip sugar and 220 grams of butter into a thick white mass.
- Sugar: 230 g
- Butter: 300 g
2
Whisk the eggs separately. Add the beaten eggs to the sugar and butter, and mix thoroughly.
- Chicken egg: 4 pieces
3
Sift the flour and add baking powder, vanillin, and salt. Knead the dough but do not beat it.
- Wheat flour: 230 g
- Baking powder: 1 teaspoon
- Vanillin: 2 g
- Salt: 0.3 teaspoon
4
Pour in 3 tablespoons of milk and mix everything thoroughly.
- Milk: 5 tablespoon
5
Bake the cake for 30 minutes at 180 degrees. When the biscuit turns golden, take it out and let it cool for 10 minutes. Cut in half to make 2 layers.
6
Next, we make the cream - beat 80 grams of butter and powdered sugar separately. Add 2 tablespoons of milk and mix.
- Butter: 300 g
- Powdered sugar: 100 g
- Milk: 5 tablespoon
7
Spread cream on one layer. Place jam on top of the cream (I used peach jam, but any other can be used).
- Jam: 6 tablespoons
8
Cover with the second layer and decorate with powdered sugar.
- Powdered sugar: 100 g