This classic sponge recipe goes perfectly with a cup of tea. The best sponge cake recipe is layered with cream and strawberries before serving with a dusting of icing sugar. It will surely impress your guests.
Ingredients
Method
Preheat oven to 185°C and line a 22cm round springform cake tin with baking paper.
Put eggs in the bowl of an electric mixer and whisk for 3 minutes or until foamy. With motor running, steadily sprinkle in sugar and add vanilla seeds. Continue whisking until mixture is thick and foamy.
Gently fold in butter and flour with a large metal spoon. Pour mixture into prepared tin.
Bake for 30 minutes or until cooked when tested with a skewer. Cool in tin for 5 minutes before turning out onto a wire rack to cool completely.
Using a large serrated knife, cut cake in half horizontally. Spread jam on bottom half of cake. Top with strawberries, then a layer of whipped cream. Smooth surface, then gently sandwich with top half of cake and serve dusted with icing sugar.
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