A classic sponge cake, sandwiched together with your favorite flavor of preserves, is a perfect cake for a tea party or an afternoon treat! This recipe is adapted from one of my favorite “tea” party books, SpecialTeas. The texture of sponge cake is very different from that of a butter cake. A sponge cake is much denser and holds together well, so it’s perfect for slicing and filling. Sponge cake easily absorbs the filling, adding a wonderful flavor to a cake that’s a little bit different but delicious. A dusting of confectioner’s sugar is all that’s needed to finish the cake.
This recipe makes one 9-inch cake, which is sliced in half after it has completely cooled. I’ve made this cake many times, especially when I hosted Mother-Daughter tea parties during the days my daughter was a Girl Scout. This time, I decided to double the recipe and make a four layer cake – but you know what? Honestly, I would stay with the single layer. It’s rich and sweet, and four layers may be a wee bit too much! Go for it though, if you want to, and just double the recipe and use two cake pans.
This recipe makes one 9-inch layer cake and can be filled with any flavor of preserves that you like! A sponge cake will not rise as high as a butter cake, but it’s important not to grease the sides of the pan to allow for the moderate rise.
Sponge Cake with Strawberry Preserves
- 2 eggs at room temperature
- 2/3 cup of sugar
- 1 cup of cake flour
- 4 tablespoons of unsalted butter, melted and cooled
- ½ cup of milk
- 1 teaspoon vanilla
- 1 cup of strawberry preserves or any flavor you like
- Confectioner’s sugar
Preheat the oven to 325 degrees. Line a 9 inch cake pan with parchment paper.
In a mixer bowl, beat egg on high speed until they are lemon colored and thick, about 5 minutes. Gradually add sugar, continuing to beat until the mixture is very thick and it falls in thick folds when you lift the beaters from the batter.
Add the flour and beat just until well blended. Combine melted and cooled butter, milk and vanilla and add to batter. Mix until well blended but don’t overbeat!
Pour batter into the prepared 9 inch cake pan. Bake for 25-35 minutes or until golden brown. A toothpick inserted in the center should come out clean. Cool cake in pan for 10 minutes, turn out on a rack and cool completely.
Slice cake into two layers. Place bottom layer on plate, cut side up, and gently spread preserves evenly over the layer. Place top layer on the jam covered layer. Dust the top with confectioner’s sugar. Slice across a few strawberries, not completely through the berry, and fan them out to garnish the cake.
This cake is really best if made and eaten the same day, though it will still taste great the next day, too! It is not a cake, though, that will hold well for several days. Enjoy a slice with a fragrant cup of hot or iced tea!
Thanks for visiting and have a wonderful day!