Folláin Jam Sponge Cake
The perfect treat for afternoon tea.
Sponge cake is a household favourite to make with kids and to be enjoyed by all.
Prep time: 15 minutes
Cooking time: 25 minutes
Serves: 6
Recipe is great with...
Nothing but Fruit
Strawberry Jam - nothing but fruit
Alternatives:
-
Alternatives:
- Raspberry Jam,
- Blueberry Jam - nothing but fruit or
- Gooseberry Jam
-
175g Soft margarine, plus extra to grease175g Self-raising flour175g Golden caster sugar3 Medium eggs, beaten5 – 6 tbsp Any Folláin JamTo dust Icing sugarOptional Whipped cream
-
- Preheat the oven to 180ºC/350ºF/gas mark 4.
- Grease and line two 18cm/7 inch sandwich tins with greaseproof paper.
- Sift the flour and baking powder into a bowl, and then add the sugar margarine and eggs.
- Mix together first with a wooden spoon and then beat with an electric mixer (or in a food processor) for about 2 minutes until smooth and glossy.
- Divide the mixture between the two sandwich tins and level the tops with a palette knife or large spoon.
- Bake in the preheated oven for 25 minutes or until well risen and the cakes spring back when lightly pressed in the middle.
- Allow the cakes to cool for about 5 minutes and then loosen the edges with a knife and turn out onto a wire rack.
- Sandwich the cakes together with the Folláin Traditional recipe or No added sugar Jam of your choice and whipped cream (if using).
- Dust with icing sugar and serve.
Ingredients
- 175g Soft margarine, plus extra to grease
- 175g Self-raising flour
- 175g Golden caster sugar
- 3 Medium eggs, beaten
- 5 – 6 tbsp Any Folláin Jam
- To dust Icing sugar
- Optional Whipped cream
Method
- Preheat the oven to 180ºC/350ºF/gas mark 4.
- Grease and line two 18cm/7 inch sandwich tins with greaseproof paper.
- Sift the flour and baking powder into a bowl, and then add the sugar margarine and eggs.
- Mix together first with a wooden spoon and then beat with an electric mixer (or in a food processor) for about 2 minutes until smooth and glossy.
- Divide the mixture between the two sandwich tins and level the tops with a palette knife or large spoon.
- Bake in the preheated oven for 25 minutes or until well risen and the cakes spring back when lightly pressed in the middle.
- Allow the cakes to cool for about 5 minutes and then loosen the edges with a knife and turn out onto a wire rack.
- Sandwich the cakes together with the Folláin Traditional recipe or No added sugar Jam of your choice and whipped cream (if using).
- Dust with icing sugar and serve.
