Cream & jam sandwich cake
Prep
25 mins
Cook
25 mins
Servings
10
Difficulty
Medium
This cream and jam sandwich cake is one of my go to treats when I want something special but don't have hours to spend in the kitchen. The whole thing comes together in under an hour, which makes it perfect for unexpected guests or a last minute dessert craving. What I love most is how straightforward it is, even for newer bakers. The fluffy sponge layers sandwiched with clouds of whipped cream and tangy raspberry jam create something that tastes far more impressive than the simple method suggests. Plus, the eggs provide excellent protein to keep you satisfied, while the homemade approach means you know exactly what's going into every bite. It's affordable, quick, and honestly delicious.
Ella x
Ingredients
- 200 gramsessential unsalted butter(Essential Unsalted Butter, softened, plus extra for greasing)
- 250 gramsgranulated sugar(granulated sugar, plus optional 1 tsp)
- 4essential free range white eggs
- 250 gramsessential self-raising flour
- ¼ tsptable salt
- 4 tbspessential british free range semi skimmed milk(Essential British Free Range Semi-Skimmed Milk, warmed)
- 2 tbspessential sunflower oil
- 1 tspgranulated sugar
- 150 mlsessential double cream(pot Essential Double Cream)
- 100 gramsessential seedless raspberry jam(Essential Seedless Raspberry Jam, or more to taste)
Detail level
Instructions
- 1
Preheat the oven to 180ºC, gas mark 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Put the butter and sugar into a mixing bowl and beat with an electric hand mixer for 2 minutes, or until creamy and pale. Add the eggs 1 at a time, beating well after each addition, then add 1 tsp of the flour along with the remaining 2 eggs.
- 2
Sift the flour over the top, add the salt, then fold until the flour has almost disappeared. Combine the milk and oil, then fold in to make an even batter. Divide between the prepared tins, level, then bake for 25 minutes until golden, springy and pulling away from the sides of the tins.
- 3
Scatter 1 of the cakes with the 1 tsp sugar, if using, to give it an attractive top. Cool in the tins for 10 minutes, then remove to a wire rack and cool completely.
- 4
To make the filling, combine 1 tsp sugar with 1 tbsp just-boiled water in a large bowl, then stir to dissolve. Add the cream, and whip to soft peaks with a balloon or electric whisk. Sandwich the cakes with the jam and cream, making sure the sugared cake is on the top. Serve soon after assembling.
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