Strawberry Sponge Cake
Serves 12 people
25 min prep
22 min cook
Light, fluffy sponge layered with Anathoth Strawberry Jam, whipped cream and fresh strawberries. A simple, crowd-pleasing cake that’s perfect for summer entertaining.
By Kirsten Bridge
Ingredients
Method
Make the sponge
- Preheat oven to 180°C. Grease and line two 20cm round cake tins with baking paper.
- Cream the softened butter and caster sugar together until pale and fluffy. (The paler the better)
- Beat in the eggs one at a time, adding the vanilla extract. Beat for around 8 minutes to ensure the mixture is well aerated.
- Gently fold in the self-raising flour with a metal spoon until just combined. Divide the batter evenly between the two tins and smooth the tops.
This Recipe Uses
Strawberry Jam 455g
$6.99
455g
