Perfect sponge cake recipe

How to make that "perfect sponge cake" by Chef Jeena.

Have you ever bought a sponge cake from a shop and thought to yourself that you could never make a cake as light and fluffy as the one you had just purchased ?

Well this recipe will show you that you can easily bake your own sponge cake at home that is even better than any shop bought version- Guaranteed.

Here is "Chef Jeenas perfect sponge cake recipe" that is soft and ultra spongy and light as a feather to hold.

The vanilla cream filling and strawberry jam are just wonderfully topped off by the crisp outer layer of the cake.

This recipe is a true sponge cake recipe at its best and you too will be 100% delighted with the results, bake it today and see for yourself, do let me know when you make it so we can let others know.

When you make this sponge cake recipe and taste it for the first time you will be amazed, we promise that it will taste so good that you will be wanting to bake it every day.

This Sponge cake recipe is so delicious you will have to just hold back from the temptation of eating so much of it as it is so delicious and wonderful.

Ingredients for sponge cake recipe
2 Eggs
3oz/75g Caster Sugar
3oz/75g Plain Flour

Filling & Top

1 Tbsp Powdered Sugar
1/4 tsp Vanilla Essence
300ml Fresh Double Cream
Strawberry Conserve/Jam
Powdered Sugar (for dusting)

For fast results use an electric whisk, if you use a hand whisk instead this is fine - it will just take a lot longer.

First crack the eggs into a large bowl, whisk them for a few seconds just lightly.

Add the caster sugar only and whisk until the cake mixture thickens and turns almost white in colour.

This will take 5-10 minutes using an electric whisk, do not try to cut corners and just give it a whisk for a minute or two.

You may also think that your mixture should be thicker but as long as the colour has gone almost white it should be just fine.

Take a sieve and gently add the flour.

Gently fold flour intothe egg mixture until you can see it has all mixed together nicely.

To fold - take a spoon and very gently stir the spoon over and under the mixture rather than just stiring as normal - the reason is to keep all the air bubbles inside of the cake mixture.

Pour the sponge cake mixture into a greased and floured round tin.

Place into a hot oven at 180C for approx 20-30 minutes (depending on your oven).

Do not open the oven door until you are checking it towards to end of being cooked.

To check if the sponge cake is ready you can lightly press on it with your finger and if it is bouncy it is ready.

Once cooked leave the cake in its tin to cool a little.

You can go around the edges with a knife to gently nudge it out, it should come out easily.

Take a large bread knife and gently slice the sponge cake in half.

If you cut into a warm cake it will crumble so make sure it has cooled.

Lay each half upside down- spread bottom half with a thin but coated layer of jam.

Whisk the fresh cream for a minute then add the table spoon of powdered sugar and vanilla essence - whisk until it is a thick whipped cream.

Spread the cream on top of the jam, do not spread cream right to the edge
of your cake as when you slice the cake it will spread to the edges.