Fullmeals

Sponge Cake – Country Baking Style

Name: Sponge Cake – Country Baking Style
Prep time: 15 min
Cook time: 25 min
Total time: 70 min
Yield: 8-10 Slices
Cuisine: Australian
Ingredients: 5 Eggs; 1 teaspoon Vanilla Extract; 3/4 cup Caster Sugar (Super Fine White Sugar); 1/2 cup Plain Flour; 1/2 cup Self-Raising Flour; 1/2 cup Cornflour (Cornstarch); 1/2 cup Strawberry Jam; 1 cup Freshly Whipped Cream; for dusting Icing Sugar (Powdered Sugar)

Recipe by OnePotChefShow

Ready in70 min
Prep15 min
Cook25 min
CuisineAustralian
Serves8-10 Slices
DifficultyEasy
Calories~450 kcal

Ingredients

Sponge Cake

5Eggs
1 teaspoonVanilla Extract
3/4 cupCaster Sugar (Super Fine White Sugar)
1/2 cupPlain Flour
1/2 cupSelf-Raising Flour
1/2 cupCornflour (Cornstarch)

Filling and Topping

1/2 cupStrawberry Jam
1 cupFreshly Whipped Cream
for dustingIcing Sugar (Powdered Sugar)

Step-by-Step Instructions

1.Prepare the Egg Mixture
In a large mixing bowl, combine 5 eggs, 1 teaspoon of vanilla extract, and 3/4 cup of caster sugar. Using an electric mixer, beat the mixture for about 8-10 minutes until it becomes thick, creamy, and all the sugar is dissolved.
2.Sift the Flours
In a separate bowl, sift together 1/2 cup of plain flour, 1/2 cup of self-raising flour, and 1/2 cup of cornflour. Sift these flours three times to incorporate plenty of air, which will help make the cake light and fluffy.
3.Combine Wet and Dry Ingredients
Gently add the sifted flours into the egg mixture. Using a whisk, gently fold the flour and egg mixture together until just combined. Be careful not to overmix, as this can deflate the mixture and result in a dense cake.
4.Bake the Cakes
Divide the cake batter evenly between two 20cm cake tins that have been lightly greased and lined with non-stick baking paper. Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes, or until the top springs back lightly when touched.
5.Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in their tins for about 5 minutes. Then, carefully transfer them onto a wire rack lined with non-stick baking paper to cool completely.
6.Assemble the Sponge Cake
Place one cooled sponge cake onto a serving plate. Spread a generous layer of strawberry jam over the top, making sure not to go all the way to the edges. Follow with a layer of freshly whipped cream.
7.Finish and Serve
Gently place the second sponge cake on top of the cream layer and lightly press down. Finish by dusting the top of the cake with icing sugar. Slice and serve immediately.

Ready in

70 mins

Cuisine

Australian

Prep Time

15 min

Cook Time

25 min

Serving

8-10 Slices

Difficulty

Easy

Calories / Serving

~450 kcal

Recipe by OnePotChefShow on YouTube

Adjust Servings

Measurements

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All Ingredients

Filling and Topping

Strawberry Jam1/2 cupFreshly Whipped Cream1 cupIcing Sugar (Powdered Sugar)for dusting

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare the Egg Mixture
In a large mixing bowl, combine 5 eggs, 1 teaspoon of vanilla extract, and 3/4 cup of caster sugar. Using an electric mixer, beat the mixture for about until it becomes thick, creamy, and all the sugar is dissolved.
Sift the Flours
In a separate bowl, sift together 1/2 cup of plain flour, 1/2 cup of self-raising flour, and 1/2 cup of cornflour. Sift these flours three times to incorporate plenty of air, which will help make the cake light and fluffy.
Combine Wet and Dry Ingredients
Gently add the sifted flours into the egg mixture. Using a , gently fold the flour and egg mixture together until just combined. Be careful not to overmix, as this can deflate the mixture and result in a dense cake.
Bake the Cakes
Divide the cake batter evenly between two 20cm cake tins that have been lightly greased and lined with non-stick baking paper. Bake in a preheated oven at 180°C (approximately 355°F) (350°F (approximately 175°C)) for approximately , or until the top springs back lightly when touched.
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in their tins for about . Then, carefully transfer them onto a wire rack lined with non-stick baking paper to cool completely.
Assemble the Sponge Cake
Place one cooled sponge cake onto a serving plate. Spread a generous layer of strawberry jam over the top, making sure not to go all the way to the edges. Follow with a layer of freshly cream.
Finish and Serve
Gently place the second sponge cake on top of the cream layer and lightly press down. Finish by dusting the top of the cake with icing sugar. Slice and serve immediately.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 5 swaps

No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Self-rising flour?
- 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)

Ingredient Substitutions

No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Self-rising flour?
- 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)

AllergensThis recipe contains gluten and dairy and eggs.

glutendairyeggs

Variations

Simple ways to adapt this recipe.

Add orange flavoring to theCustomise
Add orange flavoring to the cake mix for an orange sponge.
Experiment with different jam flavors
Experiment with different jam flavors like raspberry or apricot.
Flavor the whipped cream with
Flavor the whipped cream with a touch of liqueur or another extract.

Helpful Tips

Small details that can improve the final result.

Cooking tipBe Gentle When Folding the
Be gentle when folding the flour into the egg mixture to maintain the airiness of the sponge.
TipWhen Spreading the Jam
Avoid going all the way to the edge, as the second cake layer will help spread it evenly.
TipEnsure Cakes Are Completely Cooled
Ensure cakes are completely cooled before assembling to prevent the cream from melting.