Equipment
* optional
Ingredients
Sponge
- 225 g unsalted butter, very soft room temperature
- 225 g caster sugar
- 4 large eggs, room temperature
- 225 g self-raising flour, sifted
- 4 g baking powder
- 5 ml vanilla bean paste
- 15 ml whole milk, room temperature
Filling & Finish
- 150 g raspberry jam
- 200 ml double cream, cold
- 15 g icing sugar
Nutrition (per serving)
Method
Preheat your oven to 180°C (160°C Fan/350°F). Grease two 20cm (8-inch) sandwich tins with butter and line the bases with parchment paper.
Place the softened butter and caster sugar into a large mixing bowl or stand mixer bowl. Beat on medium-high speed until the mixture is very pale, fluffy, and aerated (about 3-5 minutes).
Beat the eggs into a small bowl with the vanilla. Gradually add the egg mixture to the butter and sugar, about one tablespoon at a time, beating well between each addition to prevent curdling.
Sift the flour and baking powder into the bowl. Using a large spoon or silicone spatula, gently fold the dry ingredients into the wet mixture using a figure-of-eight motion. Stop as soon as no flour streaks remain.
Divide the batter evenly between the two prepared tins (use scales for precision). Gently smooth the surface with a palette knife or the back of a spoon.
Bake in the center of the oven for 20-25 minutes, or until the sponges are golden brown, well-risen, and spring back when gently pressed with a fingertip.
Remove tins from the oven and allow to cool on a wire rack for 5 minutes. Then, run a knife around the edge, turn the cakes out onto the rack, peel off the parchment, and leave to cool completely.
While cakes cool, whip the cold double cream with 15g of icing sugar until it holds soft peaks. Be careful not to over-whip into butter.
Place one sponge layer upside down on a serving plate. Spread generously with raspberry jam, then top with the whipped cream. Place the second sponge on top (right side up) and dust lightly with icing sugar.
Chef's Notes
- Room temperature ingredients are critical for the emulsion to form properly, which traps the air needed for a light sponge.
- For the most classic presentation, use caster sugar for the top dusting, though icing sugar is more common in modern cafes.
- If not serving immediately, sandwich with jam only and add fresh cream just before serving to prevent the sponge from getting soggy.
Storage
Refrigerator: 2 days — Store in an airtight container. Allow to come to room temperature (20 mins) before eating for best texture.
Freezer: 3 months — Freeze sponges separately wrapped in double cling film without filling.
