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+ servings
A strawberry sponge cake on a table.

Strawberry Sponge Cake

This easy strawberry sponge cake recipe means even a beginner can whip up a light-as-air cake at home. The strawberry jam and whipped cream add indulgent flavors.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Servings:6 slices

Ingredients

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup unsalted butter softened
  • 3 eggs
  • 1 teaspoon vanilla extract
  • cup double cream
  • 4 ½ ounces strawberry jam
  • 1 tablespoon confectioners’ sugar for serving

Instructions

  • Prepare two 8-inch springform cake pans and line them with baking paper. Preheat the oven to 350°F.
  • Whisk butter, sugar and vanilla extract in a bowl until slightly fluffy. Slightly beat eggs in a separate bowl, add to butter mixture, mix well.
  • In a separate bowl mix flour, baking powder and salt. Slowly add this mix to the egg butter mixture. Mix well to form batter and divide between two pans.
  • Bake for 25-30 minutes. Let cool for about 5 minutes, remove from the pan.
  • Whip cream in a bowl to soft peaks, and then spread it on one half of the cake. Spread the second layer of strawberry jam and cover it with the second half of the cake. Serve dusted with confectioners' sugar.

Notes

  • To achieve the best results, ensure all your ingredients are at room temperature. For instance, avoid using cold eggs stored in the refrigerator, as they tend to hold less air when whipped. Opt for fresh eggs.
  • Place the baking pans in the center of the oven to achieve the right soft spongy texture.
  • To evenly coat the cake with light confectioners' sugar, use a fine sieve. Place a small amount of confectioners' sugar in the sieve and softly shake it all over the top.
  • Mix the butter and sugar using an electric mixer but fold in the flour with a spoon. This ensures you’ll be mixing in plenty of air (and that’s the secret to a great sponge!)
  • Use parchment paper to line the pans. Using butter instead can make the cake greasy after baking.
  • Important: Do not open the oven door before the baking time is up! If you do, the resulting air release will make it sink and you can wave goodbye to the airy texture!

Nutrition

Calories: 510kcal | Carbohydrates: 54g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 97mg | Potassium: 151mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1061IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg