Fresh Cream Sponge Cake
A light and delicious sponge cake filled with Chantilly cream and jam.
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- •4 Eggsseparated into yolks and whites
- •3/4 cup Sugardivided into three equal parts
- •1 tsp Vanilla extract
- •1/4 tsp Salt
- •1 cup Self-raising flouror plain flour with 1 tsp baking powder
- •1/4 cup Milk
- •1/4 cup Vegetable oil
- •1 cup Double creamalso known as heavy or whipping cream
- •1 tsp Vanilla extractfor Chantilly cream
- •2 tbsp Sugarfor Chantilly cream
- •Blackberry jamor any preferred jam
- •Powdered sugarfor dusting
- 1
Line a baking tin with greaseproof paper, covering the bottom and sides.
5 min
- 2
Separate egg yolks from whites, ensuring no yolk gets into the whites.
3 min
- 3
Whisk egg whites until they form stiff peaks, gradually adding sugar in three parts.
5 min
- 4
Add vanilla extract to egg yolks, whisk, and combine with the meringue.
2 min
- 5
Preheat oven to 170°C (340°F).
1 min
- 6
Sift salt and flour into the mixture and gently fold together.
3 min
- 7
Combine milk and oil, add a few tablespoons of batter, whisk, and fold into the main batter.
3 min
- 8
Pour batter into the prepared tin, tap to release air bubbles, and bake for 40 minutes.
40 min
- 9
Prepare Chantilly cream by whisking double cream, vanilla extract, and sugar until stiff peaks form.
3 min
- 10
Cool the cake, remove from tin, and slice into layers.
30 min
- 11
Spread jam and Chantilly cream between layers, assemble, and dust with powdered sugar.
10 min
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Pizza
Any style of pizza