Saturday, 31 January 2015

Super Easy Jam and Cream Sponge Cake

Hello internet friends and wonderful people that have stuck around despite the fact that I haven't been around for the past five months, I have missed you all! It has been a long, busy and very eventful last few months, I am so glad I have managed to (kind of) sort my life out and finally make time for some blogging and other exciting projects. Since September my life has been super hectic and honestly, I haven't had any time to do anything that I actually want to do, like bake and blog and that just really does not do it for me. I have had so many ideas, the creative juices are well and truly flowing and I am so excited for everything to come. Thank you to everyone that has stuck around, I really appreciate it and I hope you'll all stick around for some 2015 adventures! Now onto the cake.. 

 Fun fact, up until last month I had never actually made a cake before. This recipe really could not be any more simple, very little ingredients, all of which you would almost certainly have in your cupboards and two sandwich tins! It's also a great one to use if you're looking for an easy Swiss Roll recipe, just replace the self raising flour with plain flour. This cake it a lot less airy and springy than a victoria sponge cake or a normal plain cupcake, I think that's mostly to do with how you whisk the eggs and sugar and the fact that it doesn't contain butter. It's very filling and moist, I'm terrible at describing things so you shall just have to try it for yourselves and see! I choose to use strawberry jam and cream as the filling but you can use anything you like, fresh strawberries for example would taste amazing and look great too. One of the main reasons I had never made a cake before was because I think it's really hard to distribute among friends and family and I was afraid that it wouldn't get eaten but this recipe is pretty small and you would only really get about 8 small-ish slices out it, which is perfect for my house, you don't want this hanging around for too long either because of the cream! Anyway, let's get on into it..


3 eggs
90g caster sugar
90g self raising flour

For the filling:

300ml cream
4 tablespoons  jam
50g icing sugar for dusting

1. Preheat the oven to 180C/Gas Mark 4/350F, grease two sandwich tins and line the bottoms with baking parchment.

2. Put the eggs and caster sugar in a large mixing bowl, whisk with an electric whisk until the mixture is pale and holds a figure of 8, basically until it's thick enough to leave a trail when the whisk is taken out. It's best if you don't stop whisking until you think it's ready.

3. Sift in the flour and fold in carefully with a spatula.

4. Divide the mixture evenly between the two tin, shake it all about a little and bang it against the counter top too get it evenly spread with no air bubbles (this is literally what I do) then place in the oven for 20-25 minutes or until the tops are golden brown and the cake is beginning to come away from the sides of the tins.

5. Remove from tin, peel off the baking parchment from the bottoms and leave to cool on a wire rack. Once cooled, spread the cream on the top of one of the sponges and the jam on the bottom of the other and sandwich them together. Use a sieve to dust some icing sugar over the top and viola, you're done!

As you can probably tell, I still haven't got a new camera. I was hoping to be able to save up enough to have a DSLR by now but that has not happened. Even though the quality of the pictures makes me want to hide and cry and not blog, I miss it waaay too much. So now I am thinking of purchasing a decent compact digital camera until I can afford a DSLR. The quality still wouldn't be as good as other bloggers but it would definitely be miles better than my phone's camera quality, what do you guys reckon?

Please comment below letting me know your favourite kinds of cake and if you try mine, tweet me a picture. Thanks for reading & happy baking! 

1 comment:

  1. Welcome back! This looks soo good, victoria sponge is my favourite type of cake for sure - anything smothered in cream is ideal x

    Jasmin Charlotte | UK Lifestyle Blog