strawberry sponge
Our classic Victorian sponge recipe is the best way to enjoy fresh strawberries. Add a spoonful of our Traditional Strawberry Jam and some fresh cream, and you can’t get much better than that!
Prep time: 15mins
Cooking time: 20mins
Serves: 8
Recipe is great with...
Traditional Recipe
Strawberry Jam
Alternatives:
-
Alternatives:
- Strawberry NBF
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- 200g (1 cup) unsalted butter, softened, plus extra for greasing200g (1 cup) caster sugar- 4 large eggs200g (1 2/3 cups) self-rising flour, sifted1 teaspoon baking powderPunnet of Sliced fresh strawberries (and some blueberries too for good measure!)Dollop Fresh cream1/2 Jar Folláin’s Traditional Strawberry Jam1 tbsp Icing sugar for dusting
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- Preheat your oven to 190°C.
- Grease two 20cm (8-inch) round cake tins with butter and line the bottoms with parchment paper.
- In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is pale and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- If the mixture starts to curdle, add a tablespoon of the flour.
- Fold in the sifted flour and baking powder gently with a spatula, adding the milk and vanilla extract to soften the mixture to a dropping consistency.
- Divide the batter evenly between the prepared tins, smoothing the surface with a spatula.
-
Bake for about 20 minutes, or until golden and the cake springs back when lightly touched. A skewer inserted into the centre should come out clean.
- Let the cakes cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
- Once cooled half the cakes lengthways. Slather each side generously with our Traditional Strawberry Jam and add dollops of fresh cream.
- Reassemble the cakes sandwich-like.
- Add fresh strawberries and blueberries to the top, and dust with icing sugar to finish!
Ingredients
- - 200g (1 cup) unsalted butter, softened, plus extra for greasing
- 200g (1 cup) caster sugar
- - 4 large eggs
- 200g (1 2/3 cups) self-rising flour, sifted
- 1 teaspoon baking powder
- Punnet of Sliced fresh strawberries (and some blueberries too for good measure!)
- Dollop Fresh cream
- 1/2 Jar Folláin’s Traditional Strawberry Jam
- 1 tbsp Icing sugar for dusting
Method
- Preheat your oven to 190°C.
- Grease two 20cm (8-inch) round cake tins with butter and line the bottoms with parchment paper.
- In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is pale and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- If the mixture starts to curdle, add a tablespoon of the flour.
- Fold in the sifted flour and baking powder gently with a spatula, adding the milk and vanilla extract to soften the mixture to a dropping consistency.
- Divide the batter evenly between the prepared tins, smoothing the surface with a spatula.
-
Bake for about 20 minutes, or until golden and the cake springs back when lightly touched. A skewer inserted into the centre should come out clean.
- Let the cakes cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
- Once cooled half the cakes lengthways. Slather each side generously with our Traditional Strawberry Jam and add dollops of fresh cream.
- Reassemble the cakes sandwich-like.
- Add fresh strawberries and blueberries to the top, and dust with icing sugar to finish!
