Ingredients:

  • 7 oz (200 g) Unsalted Butter, softened
  • 7 oz (200 g) Caster Sugar (Fine granulated sugar)
  • 4 Large Eggs, room temperature, lightly beaten
  • 7 oz (200 g) Self-Raising Flour, sifted
  • 1 tsp (5 ml) Vanilla Extract
  • 2 tbsp (30 ml) Whole Milk (optional)
  • 6 oz (170 g) Quality Strawberry or Raspberry Jam
  • 8 oz (240 ml) Double Cream (Heavy Whipping Cream), well chilled
  • 1 tbsp (15 g) Powdered Sugar (Icing Sugar)

Instructions:

  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4 (350°F). Lightly grease and line the bases of two 8-inch (20 cm) cake tins with parchment paper.
  2. In the mixer bowl, beat the softened butter and caster sugar together on medium-high speed for 3–5 minutes until the mixture is very pale in colour, light, and fluffy. This step incorporates essential air.
  3. Add the beaten eggs to the butter mixture one spoonful at a time, mixing well after each addition. Mix in the vanilla extract. If the mixture seems likely to curdle, add a spoonful of the measured flour.
  4. Reduce the mixer speed to low or use a spatula. Gently fold the sifted flour into the wet mixture in two additions using a cutting motion. Stop mixing immediately once no streaks of dry flour remain to prevent overdeveloping the gluten.
  5. Divide the batter evenly between the two prepared tins. Smooth the tops gently with a spatula.
  6. Bake for 25–30 minutes. The sponges are done when golden brown, slightly pulled from the tin edges, and a skewer inserted into the center comes out clean.
  7. Remove the sponges from the oven, let them rest in the tins for 5 minutes, then turn them out onto a wire cooling rack to cool completely.
  8. While cooling, whip the cold double cream with 1 tablespoon of powdered sugar until soft, billowy peaks form. Be careful not to over-whip.
  9. To assemble, place one sponge layer (flat side down) on a serving plate. Spread the jam evenly across the top, leaving a small gap near the edge.
  10. Dollop the whipped cream onto the jam layer and spread gently. Place the second sponge layer on top (dome-side up for tradition).
  11. Dust the top generously with the remaining powdered sugar through a fine sieve before serving.