This jam and whipped cream sponge is inspired by the Victoria sponge cake. It looks like a Victoria sponge but a Victoria sponge is traditionally made with the same weight of butter, sugar, flour and eggs.
According to Wikipedia, the Victoria sponge also known as a Victoria sandwich cake was eaten by queen Victoria for afternoon tea. Apparently, her version only contained jam and did not include whipped cream. Over the years, cream began to be included in the recipe and sometimes buttercream is included alongside the jam.
The reason I would not consider this cake to be a Victoria sponge is that I do not use an equal amount of butter, sugar, flour and eggs. The reason for this is that I love to include ingredients such as sour cream, buttermilk or natural yoghurt in most of my cakes and because of this I needed to adjust the recipe.
Like most Victoria sponges, this cake includes jam and whipped cream sandwiched between 2 sponge cakes. I have made this cake using a typical Victoria sponge with all the main ingredients weighing the same and I like it but do not love it. I decided to adjust the Victoria sponge recipe and adapt it to how I love my cakes which is soft, moist and rich tasting. I’ve developed this recipe which I absolutely love and I’m sure that if you give this cake a try you won’t be disappointed.
This jam and whipped cream sponge cake is a quick, easy recipe and it is perfect for afternoon tea or an after-dinner dessert. Though this is a perfect summer recipe, I like to enjoy it all year round.
Ingredients for Jam and Whipped Cream Sponge Cake
For the cake
- 80g unsalted butter (soft room temperature)
- 185g caster sugar
- 75ml 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
How to Make Jam and Whipped 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.
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 incorporated.
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 leave the cakes to cool in the pans for 10 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.
- I use sour cream to help the cakes stay soft and moist. You can also use the same amount of natural yoghurt for this.
- For the filling I use double cream. In some countries, double cream is known as heavy cream.
- The cream is whipped with icing sugar which is also known as powdered sugar or confectionary sugar in some countries.
- This recipe makes a very delicate light cake so be very careful when assembling the cake to avoid breaking the cake.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 496kcal | 33.3g | 16.6g | 45.9g |
| Sugars | Fibre | Protein | Salt |
| 31.1g | 1.0g | 4.5g | 0.27g |
Storage
Due to the double cream in the filling this cake should be stored in the refrigerator and can last for up to 2 days.
Ensure you bring the cake to room temperature before serving from the fridge.
Recipes that may interest you
- The Most Delicious Tartlets with Strawberries and Cream
- Amazing Vanilla Cupcakes with Whipped Cream Frosting
- Easy Strawberry Crumble Served with Whipped Cream
Jam and Whipped Cream Sponge Cake
Ingredients
For the cake
- 80g unsalted butter (soft room temperature)
- 185g caster sugar
- 75ml 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
Sounds yummy. Making this on Friday, will let you know how mine turns out.