Elegant Sponge Layer Cake

Serves: 8-10

Ingredients

Cake Batter:

• 200 grams of unsalted butter, softened to room temperature
• 200 grams of fine white sugar
• 4 eggs, preferably large and at room temperature
• 200 grams of sifted all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla essence

Whipped Cream Filling:

• 300 milliliters of heavy cream, for whipping
• 2 tablespoons of confectioner’s sugar

Strawberry Filling:

• Strawberry conserve or jam of choice

Decoration:

• A dusting of confectioner’s sugar

Instructions

1. Begin by heating your oven to 180 degrees Celsius. Coat two 20-centimeter cake tins with a bit of butter and line them with parchment paper.
2. Cream the softened butter with the sugar in a large mixing bowl until the mixture is pale and fluffy.
3. Crack in the eggs one at a time, mixing thoroughly after each addition, and blend in the vanilla essence.
4. Whisk together the flour and baking powder in a separate bowl. Fold this dry mixture into the creamy butter mixture until just combined.
5. Split the batter equally between the two prepared tins, smoothing out the tops, or pour into one tin for a single tall cake.
6. Bake in the preheated oven for 25 to 30 minutes. The sponge is ready when golden and springy to the touch.
7. Let the cakes rest in their tins for about 10 minutes before transferring them to a cooling rack to cool down completely.
8. For the filling, whip the heavy cream with the confectioner’s sugar until it forms stiff peaks.
9. Once the cakes are cool, spread a thick layer of strawberry jam on the bottom layer, then spread the whipped cream over the jam.
10. Gently place the second sponge on top and lightly dust with confectioner’s sugar to finish.

Enjoy this beautifully simple yet elegant cake with your afternoon tea or as a delightful end to any meal.