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Classic British Sponge Cake

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
100 min
SERVINGS
10 servings
Dessert Cake British English
Classic British Sponge Cake
Ingredients
  • cooking spray
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon cornstarch
  • 3/4 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 cup butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk, room temperature
  • 1/2 cup strawberry preserves
  • ¾ cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • fresh strawberries
Instructions
1
Collect all the necessary ingredients before beginning. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). To prevent sticking, lightly spray the bottoms of two 8-inch round cake pans with non-stick cooking spray and line them with parchment paper. Next, lightly mist the parchment paper with additional non-stick cooking spray.
2
In a separate bowl, combine the flour, cornstarch, and baking powder. Whisk in salt until well incorporated, then set the mixture aside for later use.
3
Using an electric mixer on medium speed, cream together sugar and butter until the mixture is light and fluffy, taking about 3 to 4 minutes. Be sure to stop periodically to scrape down the sides of the bowl, as needed.
4
Add eggs one at a time, mixing each egg into the butter mixture before adding the next. This process should take around 1 to 2 minutes in total.
5
Beat in 2 teaspoons of vanilla extract, ensuring it is fully incorporated into the mixture.
6
Gradually add the flour mixture to the mixer in 3 batches, alternating with milk and mixing until just combined after each addition.
7
Divide the batter evenly between the prepared pans, spreading it into an even layer using a small offset spatula. To remove any large bubbles in the batter, gently tap the pans on a kitchen towel-lined counter several times.
8
Bake the cakes in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
9
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack. Let the cakes stand on the wire rack, parchment side down, for about 1 hour, or until completely cooled.
10
Remove and discard the parchment paper from each cake pan. Place one of the cake layers on a serving plate.
11
In a small bowl, mix together the preserves until mostly smooth. Spread an even layer of preserves over the cake.
12
To make vanilla whipped cream, use a hand mixer to whisk together heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form, taking about 2 minutes.
13
Dollop the whipped cream over the preserves and spread it into an even layer.
14
Top with the remaining cake layer.
15
Dust the top of the cake with powdered sugar and garnish, if desired.