Step-by-Step Instructions
Step 1: Prepare Your Equipment
Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper. The parchment prevents sticking and ensures even rising.
Step 2: Create the Batter
Cream together the softened butter and sugar until pale and fluffy (about 3-4 minutes). This incorporates air for a lighter sponge. Add eggs one at a time, beating well between additions. If the mixture looks curdled, add a spoonful of flour.
Step 3: Fold in Dry Ingredients
Sift the flour into the mixture and gently fold using a metal spoon or silicone spatula. Add vanilla extract and milk, folding until just combined. Over-mixing develops gluten, resulting in a tough cake.
Step 4: Bake to Perfection
Divide the batter evenly between the prepared tins. Smooth the surfaces with a spatula and bake for 20-25 minutes until golden and springy to the touch. A skewer inserted in the center should come out clean.
Step 5: Cool and Assemble
Allow cakes to cool in tins for 10 minutes before transferring to a wire rack. Once completely cool, whip the cream with powdered sugar and vanilla until soft peaks form. Spread jam on one sponge layer, top with whipped cream, and sandwich with the second layer. Dust with powdered sugar before serving.
Nutritional Information
Per serving (1/8 of cake):
- Calories: 420
- Protein: 5g
- Carbohydrates: 52g
- Fat: 23g
- Fiber: 1g
- Sugar: 35g
Healthier Alternatives
- Reduce sugar to 175g for a less sweet sponge
- Substitute half the flour with whole wheat pastry flour for added fiber
- For dairy-free: use plant-based butter and coconut cream
- For gluten-free: substitute with a 1:1 gluten-free flour blend with xanthan gum