Jammy Cream Cake
When it comes to afternoon tea I am not sure there can be anything better than a beautifully made light vanilla sponge filled with jam and oodles of whipped cream, dusted with vanilla sugar for extra sweetness and taste. I use strawberry jam but apricot or lemon curd makes a delicious alternative. Please note cake ingredients are the exact same weight as the total weight of the raw eggs (no shell), apart from the vanilla flavouring, milk and baking powder.
Ingredients
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Cake
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4 large eggs- weighed without shell, beaten
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Softened butter- exact weight of the raw eggs
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Caster sugar- exact weight of the raw eggs
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Self-raising flour- sifted and exact weight of the raw eggs
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1 tsp vanilla paste or essence
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2 tsp baking powder
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2 tbsp milk
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Filling
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Strawberry jam
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300ml double cream- whipped until thick
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Decoration
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Vanilla sugar- or caster sugar
Instructions
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Prepare cake tins:
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01 Lightly butter sides of 2 x 20cm round sandwich cake tins and line bases with non stick baking paper circles. Preheat oven.
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Make sponge cakes:
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02 Beat softened butter and caster sugar together until white and fluffy. Add vanilla paste or essence. Beat well. Add eggs in batches to the softened butter sugar, beating really hard in between additions. Finally add sifted flour with 2 tsps of baking powder and enough milk to form a ‘dropping consistency’ - see Jules tips.
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Bake:
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03 Evenly disperse the raw cake mixture within 2 cake tins. Level tops with the back of a dessertspoon. Place in the preheated oven and bake for 20-30 minutes until firm to the touch and golden brown. Allow the cakes to cool slightly in the tin before turning out onto a wrack and removing the paper bases. Leave until completely cold.
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Assemble:
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04 Whip double cream until thick. Do not over whip as cream can curdle. Select a base cake, top this with a thick layer of strawberry jam and then a generous layer of whipped cream. Top with the second sandwich cake.
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Decorate:
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05 Dust heavily with a vanilla sugar or caster sugar.
Notes
Important please note the quantities for this cake ALL depend on the total weight of the raw eggs without shell. Measure the raw eggs and then weigh the butter, sugar and flour to the same weight. Finally for those who are not sure a cake ‘dropping’ consistency means the raw cake mixture should fall from a wooden spoon within the count of 3.
