Strawberry & vanilla cream sponge

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• Frili Cakes

  26 March 2011

  Frili Cakes commented on this recipe

  Tried this recipe, my kids adored it. I can truly say it was scrumptious. I would recommend this to anyone out there. Really easy recipe to follow. Great job again olive magazine!

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• Frili Cakes

  26 March 2011

  Frili Cakes rated this recipe

  

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• Frili Cakes

  26 March 2011

  Frili Cakes commented on this recipe

  I changed the 175g of unsalted butter to 150g margarine; flora's fine.

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• psychic-tasha-chamberlin

  28 June 2011

  psychic-tasha-chamberlin rated and commented on this recipe

  

  A brilliant, quick and easy cake recipe. It is now a family favourite. So easy to make, no fuss and tastes great!!! Thank you for sharing this lovely recipe with us. xx

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• Anju

  07 July 2011

  Anju rated and commented on this recipe

  

  Great Cake!!! Everyone loved it, and was so easy to make!

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• louicious

  05 August 2011

  louicious commented on this recipe

  i made this cake for my husband using fresh strawberries and the cream recipie it was gorgeous and then i made the same cake for my daughters birthday however instead of using the white cream and strawberries i made chocolate cream i used 11/2 tbs icing sugar and 1/12 tbs of cocoa pwder in the cream recipie it was gorgeous i also put some chocolate chips in the cake mixture then baked it and topped it with some chocolate sprinkles she loved it

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• Vickye

  16 October 2011

  Vickye rated and commented on this recipe

  

  Tastes lovely although I found the buttercream was a bit too strong after I had doubled amounts to make more of it. Found it nearly died on me as if you don't leave it in the fridge for a while to cool down before sticking the sponges together everything melts and falls apart. Luckily my boyfriend managed to save it, eventually. But it really does need to be completely cold before you add the jam and buttercream, etc.

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• Mrs Lou

  13 January 2012

  Mrs Lou rated and commented on this recipe

  

  Made this for my husbands birthday, sponge was amazing, moist and light. I filled it with raspberry jam, fresh raspberries & buttercream so that it would keep better without the need for keeping in fridge. I topped it with pink fondant icing that drizzles over the edge. I used 3 tspoons of vanilla after reading other reviews. It was so quick & easy & the best cake I've made! Highly recommend! went down a treat!

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• Rebecca

  17 February 2012

  Rebecca rated and commented on this recipe

  

  Was absolutely delicious, I doubled the ingredients to make a very large cake as we had lot's too feed and almost everyone had seconds, I would add an extra splash of Vanilla to both the sponge and icing though

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• salsal500

  19 February 2012

  salsal500 commented on this recipe

  Absolutely delicious, made this with my daughter, she thought it was brilliant making the sugar pink.

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• Chang1982

  22 February 2012

  Chang1982 rated and commented on this recipe

  

  Made this recipe about 10 times now and it is beautiful every time!! Always make for work cake bake offs and my cake is always the first to go... I always make my own jam though, either strawberries, or blackberries and not too sweet, as the cake and cream are sweet enough! I've also done slight variations and instead of the cream on top, just sprinkled icing sugar, and actually prefer this, as in terms of presentation, looks much neater and the cream doesn't all drop off at the side (which tends to happen to my cakes - maybe cause I put too much cream on top!).

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• ayesha.nightingale

  07 March 2012

  ayesha.nightingale rated and commented on this recipe

  

  This cake is SCRUMPTIOUS. I made it for a friend's birthday party and it was the perfect cake for sharing - we got 20 good sized slices out of it! The only difference for us was that we sliced (horizontally) some strawberries and placed in a whirling circle from the outside inwards on the top of the icing instead of the pink heart. Also dusted with icing sugar. The sponge was moist, the cream and jam combination perfect and although I agree it was a sinfully sweet, it was not overpowering. Overall, a fantastic cake, fantastic recipe, and I will be looking for excuses to make this cake again ASAP!

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• Jodie Rees

  24 March 2012

  Jodie Rees rated and commented on this recipe

  

  I used the ingredients for the sponge to make my husband's birthday cake. I then used strawberry jam in the centre and used vanilla frosting in the middle and all over the cake and decorated with jelly sweets. Very tasty!

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• calvin.attacks

  08 May 2012

  calvin.attacks commented on this recipe

  Thank you for this easy peasy recipe! I'm a first time baker and baked this cake (with some changes) last night and it was fantastic. Minor changes - reduced the sugar in the sponge to 150gms as I dont have a hyper-sweet tooth. Also, I swapped the strawberry jam (and vanilla pod) with alphonso mango puree. PS: My cake batter wasn't exactly runny as I had expected it to be, but it turned out to be a fine, golden sponge.

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• HannahMichele

  10 May 2012

  HannahMichele commented on this recipe

  Double Cream or Whipping Cream? What would you suggest as the best to use? Planning on making this for my 11yr old's Birthday at the weekend and want it to be perfect :-)

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• Tanaya

  28 May 2012

  Tanaya commented on this recipe

  this was the best sponge cake i have ever made. very easy to make and so light and tasty. I made this as a birthday cake for my husband. I used whipped creal and small pieces of frozen pineapple for filling and decoration. It turned out to be a super hit, tasted like original pineapple pastry. I would love to make this again.

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• Tanaya

  28 May 2012

  Tanaya rated and commented on this recipe

  

  definitely worth making. and the best part is the filling can be changed according to the occassion , mood or season for availability of fruits.

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• Tracy

  08 June 2012

  Tracy rated and commented on this recipe

  

  I layered with strawberries and cream and wasn't too sweet at alll-everyone had seconds! Looked very impressive too.

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• Dr Jo

  19 June 2012

  Dr Jo commented on this recipe

  I made this for my son's 18th birthday, he did not appreciate it and he said that the layering was all wrong.

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• daisymoll

  25 June 2012

  daisymoll rated and commented on this recipe

  

  This is my 5 year old sons new favourite cake. Living in Canada, I have to buy flour from a British shop and he is now going on at me to go and get more so he can have this cake again. I only filled with raspberry jam..

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http://www.bbcgoodfood.com/recipes/3808/

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Ingredients

• 175g unsalted butter , softened
• 175g golden caster sugar
• 1 tsp baking powder
• 1½ tsp vanilla extract
• 3 eggs
• 175g self-raising flour

FILLING AND TOPPING

• 4 tbsp strawberry jam
• 284ml carton double cream or whipping cream
• 2 tbsp icing sugar , sifted
• 1 vanilla pod , seeds scraped out or 1 tsp vanilla extract
• pink or red coloured granulated sugar (usually found in tubs with mixed cake decorations in most supermarkets)

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Difficulty and servings

Makes 8 slices

Preparation and cooking times

Ready in 50 mins

Ingredients

• 175g unsalted butter , softened
• 175g golden caster sugar
• 1 tsp baking powder
• 1½ tsp vanilla extract
• 3 eggs
• 175g self-raising flour

FILLING AND TOPPING

• 4 tbsp strawberry jam
• 284ml carton double cream or whipping cream
• 2 tbsp icing sugar , sifted
• 1 vanilla pod , seeds scraped out or 1 tsp vanilla extract
• pink or red coloured granulated sugar (usually found in tubs with mixed cake decorations in most supermarkets)

Per serving

559 kcalories, protein 5.6g, carbohydrate 53g, fat 37.7 g, saturated fat 22.8g, fibre 0.7g, salt 0.52 g

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