Ingredients
Method
- The Sponge
- 200g / 7 oz softened Butter (room temperature)
- 200g / 7 oz Caster Sugar
- 250g / 9 oz Self Raising Flour / if you use All Purpose or Plain Flour add an extra 2 tsps of baking powder
- 5 Medium or 4 Large Eggs (room temperature)
- 2tsp Baking Powder
- ½tsp Vanilla Extract
- The Filling
- 300mls of double or Heavy Cream
- 1½tsp Icing or Powdered Sugar
- 1tsp Vanilla Extract
- 120g of Jam
- Powdered / Icing Sugar for dusting
- Begin the recipe by preheating your oven to 190°C / 374°F Gas mark 5.
- Grease two 20cm / 8” sandwich cake tins and line the bottoms with greaseproof paper.
- Add the butter and caster sugar to a bowl and cream together using a spatula to a smooth paste.
- Whisk in the eggs 1 at a time (make sure your eggs are at room temperature).
- Add the vanilla extract and mix in.
- Sift in the flour and baking powder and gently fold it into batter using a spatula.
- Divide the batter equally into the 2 cake tins and get them into the preheated oven and set your timer for 23 minutes.
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- While the sponge is baking start the Chantilly cream, by adding the double or heavy whipping cream, vanilla extract and icing sugar to a bowl, and whisk until thick as shown in the video, refrigerate until needed.
- Check the cakes after the timer goes off ( do not open the oven door before) use a cocktail stick to test in the cake is done, if it comes out clean the cake is done, if not give it a couple of more minutes.
- Place the tins on a wire rack for 10 minutes before removing them from the tins, after the 10 minutes remove from the tins and gently peel off the paper and allow to properly cool for a further 10 minutes.
- Place one of the cakes on a serving plate with the flat bottom of the sponge facing up, cover with the jam of your choice staying shy of the edge, next cover the jam with the prepared Chantilly cream, gently line up and place the second cake on top of the cream with the flat bottom of the sponge facing down this time, gently press it down.
- Finally dust with powdered / icing sugar, slice and serve.
- Enjoy
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Equipment & products used in my kitchen
