Clarke’s Classic Strawberry Sponge Cake
Clarke’s Strawberry Sponge Cake
- 5 eggs, at room temperature
- 150g (5oz) caster sugar
- 175g (6oz) self raising flour, sifted
- drop of vanilla essence (optional) knob of butter, for greasing
- 120ml (4fl oz) cream
- 2-3 tbsp Pat Clarke strawberry or raspberry jam
- icing sugar, to dust
Preheat the oven to 180°C (350°F), Gas mark 4. Place the eggs and sugar in a good sized bowl and using either a hand or electric whisk, beat the mixture until it fills over half the bowl and has the consistency of lightly whipped cream. Using a dessertspoon gently fold in the sifted flour and continue folding until all the flour is fully absorbed, then beat in the vanilla essence. Divide the mixture between 2 x 20cm (8in) sponge cake tins, which have been lightly greased with butter. Cook for 20-25 minutes. When the cake is cooked it comes slightly away from the tin. Turn out on to wire racks and leave to cool completely.
Whip the cream in a bowl until soft peaks form. Spread the jam on one side of the sponge almost but not quite to the edge and then cover with the cream. Carefully place the other sponge on top to cover the filling completely. Add a light dusting of icing sugar and place on a cake stand, then cut into slices to serve.