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Recipe by Barney Desmazery

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1. Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
2. To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the cake by spreading one sponge with jam and the other with cream. Sandwich the whole thing together, then dust with icing sugar.

Per serving

568 kcalories, protein 7g, carbohydrate 62g, fat 34 g, saturated fat 20g, fibre 1g, salt 0.94 g

Latest comments and suggestions

• mollypoo

  24 June 2008

  mollypoo rated and commented on this recipe

  

  This was the most delicious sponge cake I have ever tasted. I made 2 for a birthday party and nobody could believe I made them myself. I used raspberry jam instead of strawberry and it was so so nice. I definatly recommend this cake!!!

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• JP

  26 June 2008

  JP rated and commented on this recipe

  

  I made this for a special cricket tea and it went down a storm! I shall definitely make this again! The key piece of advice in the magazine was to have the butter the same consistency as mayo which made mixing all the ingredients together so easy.

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• Angfen

  17 August 2008

  Angfen rated and commented on this recipe

  

  Simply fantastic... kids and all loved it!!!

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• Mark

  29 August 2008

  Mark commented on this recipe

  A great sponge cake. I am just starting out in baking and thought I would make this to cheer my wife up. It must be easy as it is the first I have ever made and it was perfect. She loved it.

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• Mark

  29 August 2008

  Mark rated this recipe

  

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• AnnShepley

  15 September 2008

  AnnShepley commented on this recipe

  This sponge recipe is the best ive ever come across. It always rises and it is so moist and springy. Yum! i adapted it to make a choc cake by missing abit of the flour out and adding a tb spoon of coca instead, with melted choc on top. Id def recommend it.

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• Nan Luke

  18 September 2008

  Nan Luke rated and commented on this recipe

  

  I often use this basic recipe with a few variations (eg. adding lemon rind rind and using homemade lemon curd with cream; replacing 2-3 ozs of flour with the equivalent amount of cocoa). It works everytime for me and is always a great hit.

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• momofarge

  18 September 2008

  momofarge commented on this recipe

  After cooking, leave the sponge in the tin. Prick all over and pour orange or lemon juice mixed with sugar over the cake, instead of icing. Or put coffee and walnuts in cake mixture with coffee butter icing.

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• g broome

  24 September 2008

  g broome commented on this recipe

  When i made this cake everybody didnt believe i had not got it from a shop. I added a little bit of oil as well which made it more moist.

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• reddeb1

  29 September 2008

  reddeb1 commented on this recipe

  Nice simple cake. Used a good strawberry conserve and added fresh sliced strawberries to the filling too. Will make again :)

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• matthewcrossley

  01 October 2008

  matthewcrossley rated this recipe

  

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• BRENDA

  11 October 2008

  BRENDA commented on this recipe

  MADE THIS SPONGE A FEW DAYS AGO IT WAS SO EASY TO MAKE AND THE RESULT WAS GORGEOUS WILL MAKE THIS MY FAVOURITE SPONGE CAKE I SANDWICHED IT TOGETHER WITH STRAWBERRY JAM AND PUT SOME JAM ON TOP THEN SPRINKLED ITH COCONUT

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• Barney

  22 October 2008

  Barney commented on this recipe

  I'm so glad you all liked it, I have to say it is the most popular cake I make. I think that we get so caught up in trying to do things differently that we can forget just how good the simple recipes are. Bx

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• Taz

  03 November 2008

  Taz rated and commented on this recipe

  

  A total failure for me! It rose brilliantly in the oven but as soon as it was out for 5 minutes it became a pancake. Granted though, I have never been able to make a good sponge...

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Ingredients

• 200g soft butter , plus extra for greasing
• 200g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• 2 tbsp milk

FOR THE FILLING

• 142ml double cream
• 50g golden caster sugar
• ½ tsp vanilla extract
• 100g strawberry conserves
• icing sugar , for dusting

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Difficulty and servings

Cuts into 8 slices

Preperation and cooking times

Prep 15 mins

Cook 25 mins

Ready in 40 minutes

Sponge only

Ingredients

• 200g soft butter , plus extra for greasing
• 200g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• 2 tbsp milk

FOR THE FILLING

• 142ml double cream
• 50g golden caster sugar
• ½ tsp vanilla extract
• 100g strawberry conserves
• icing sugar , for dusting

Per serving

568 kcalories, protein 7g, carbohydrate 62g, fat 34 g, saturated fat 20g, fibre 1g, salt 0.94 g

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