It’s hard to beat an old-fashioned sponge cake with jam and cream. But how about an old-fashioned sponge cake that takes only 3 minutes to prepare? Even better.
Ingredients
Method
Preheat oven to 190°C. Grease two 20cm round cake tins with melted butter, then line each with baking paper.Â
Sift self-raising flour and cornflour into the bowl of an electric mixer. Add sugar, milk, extra butter, eggs and zest and whisk on high for 3 minutes or until light and fluffy. Fold in baking powder.
Pour mixture into prepared tins. Bake for 18-20 minutes or until golden and cooked when tested with a skewer.
Cool cakes in tins for 5 minutes, then turn out onto wire racks to cool completely.Â
Spread jam over 1 cake. Spread cream over jam, then top with other cake. Dust with icing sugar, top with raspberries and serve.
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