This jam and cream sponge is inspired by the Victoria sponge cake which is a traditional British dessert. The Victoria sponge contains cream and strawberry jam that is sandwiched between two sponge cake and it is a very popular cake here in the UK.
This cake is very similar to the Victoria sponge but a Victoria sponge is traditionally made with the same weight of butter, sugar and flour whereas this cake does not. This cake includes ingredients such as sour cream and oil which is not typically used in a Victoria sponge.
According to online sources, the Victoria sponge also known as a Victoria sandwich cake was eaten by queen Victoria for afternoon tea but her version only contained jam. Over the years, cream began to be included in the recipe along with the jam and sometimes buttercream instead.
This jam and cream sponge cake is a quick, easy and is perfect for afternoon tea or an after-dinner dessert. It's the perfect summer recipe though I love to enjoy it all year round.
Ingredients for Jam and Cream Sponge Cake
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the Cake
- Butter - use unsalted butter soft at room temperature.
- Sugar - I use caster sugar for this recipe.
- Oil - use vegetable oil or any unflavoured oil such as rapeseed or canola.
- Eggs - use free range or organic room temperature eggs.
- Vanilla - vanilla extract or vanilla bean paste.
- Soured cream - use sour cream to help the cakes stay soft and moist. You can also use the same amount of natural yoghurt for this.
- Flour - I use self-raising flour which is plain flour with baking powder added.
For the Filling
- Cream - for the filling, I use double cream. In some countries, double cream is known as heavy cream.
- Icing sugar - the cream is sweetened with with icing sugar which is also known as powdered sugar or confectioners sugar.
- Jam - use any strawberry jam for this recipe. If you prefer raspberry jam, you can use it instead.
How to Make Jam and Cream Sponge Cake
1. Line two 8-inch round cake tins with baking paper and preheat the oven to gas mark 4/350oF/180oC/160 fan.
2. Cream the butter and sugar together using the paddle on a stand mixer or a handheld mixer for around 2 minutes. You can also do this by hand. Add the vegetable oil and combine it with the butter and sugar.
3. In a bowl, whisk the eggs together and pour half into the creamed ingredients. Combine then add the other half of the eggs and continue to combine. Mix in the vanilla extract and sour cream then add the flour and mix until all the ingredients are well combined.
4. Share the batter equally between the 2 baking pans and bake for 30 minutes or until a cake tester comes out clean. Once baked allow the cakes to cool in their pans for 15 minutes then remove the cakes and allow to completely cool on a wire rack.
5. Using a whisk on a stand mixer or a hand-held mixer, whip the double cream and icing sugar until soft peaks are form. Keep a close eye on it as it is very easy to over whip the cream. Add the whipped cream to a piping bag with any nozzle you desire and set aside. I usually pop it in the fridge while spread the jam.
6. Take one of the cakes and spread the jam evenly over the top of it then pipe the whipped cream on top of the jam. I usually pipe around the outside of the cake then fill in the middle. You can also just spread the whipped cream with a palette knife. Place the second cake on top and dust the top with some icing sugar. Time to enjoy!
Recipe Tips
- For this recipe, you will need two 8 inch/20cm round baking tins.
- This recipe makes a very delicate light cake so be very careful when assembling the cake.
Nutrition
Nutrition based on 1 serving - Calories: 496kcal | Fat: 33.3g | Saturates: 16.6g | Carbs: 45.9g | Sugar: 31.1g | Fibre: 1.0g | Protein: 4.5g | Salt: 0.27g.
Storage
Because the cake contains fresh cream, you should store it in the fridge and use within 2 days.
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Jam and Cream Sponge Cake
Ingredients
For the cake
- 70g unsalted butter (soft room temperature)
- 185g caster sugar
- 70ml vegetable oil
- 3 medium eggs (room temperature)
- 1 teaspoon vanilla extract
- 160ml sour cream (room temperature)
- 185g self-raising flour
For the filling
- 300g double cream
- 30g icing sugar
- 150g strawberry jam
Instructions
- Line two 8-inch round cake tins with baking paper and preheat the oven to gas mark 4/350oF/180oC/160.
- Cream the butter and sugar together using the paddle on a stand mixer or a handheld mixer for around 2 minutes. You can also do this by hand. Add the vegetable oil and combine it with the butter and sugar.
- In a bowl, whisk the eggs together and pour half into the creamed ingredients. Combine then add the other half of the eggs and continue to combine. Mix in the vanilla extract and sour cream then add the flour and mix until all the ingredients are well incorporated.
- Share the batter equally between the 2 baking pans and bake for 30 minutes or until a cake tester comes out clean. Once baked leave the cakes to cool in the pans for 10 minutes then remove the cakes and allow to completely cool on a wire rack.
- Using a whisk on a stand mixer or a hand-held mixer, whip the double cream and icing sugar until soft peaks are form. Keep a close eye on it as it is very easy to over whip the cream. Add the whipped cream to a piping bag with any nozzle you desire and set aside. I usually pop it in the fridge while spread the jam.
- Take one of the cakes and spread the jam evenly over the top of it then pipe the whipped cream on top of the jam. I usually pipe around the outside of the cake then fill in the middle. You can also just spread the whipped cream with a palette knife. Place the second cake on top and dust the top with some icing sugar. Time to enjoy.
Shirley says
Sounds yummy. Making this on Friday, will let you know how mine turns out.