Sponge Cake With Cream And Jam
This is a classic, light and fluffy cake, perfect for afternoon tea or a special occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Stand mixer
- Sifter
- Cooling rack
- Kitchen scale
- Cake pan
- Offset spatula
- Parchment paper
- Oven
- Whisk
- Mixing bowl
- Measuring cup
- Spoon
- Kitchen towel
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- ⅔ cup (100g) plain (all-purpose) flour
- ½ teaspoon baking powder
- 4 eggs
- ½ cup (110g) caster (superfine) sugar
- 75g unsalted butter, chopped, melted and cooled
- 1 cup (250ml) single (pouring) cream
- blackberry and vanilla chia jam (see recipe in step 4)
- icing (confectioner’s) sugar, for dusting
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