I would like to know how to cook a cream and jam sponge cake please if someone knows....?

Question

the ingrediants and a step by step guide please. I need to make a sponge with a layer of cream & jam in the middle..many thanks this is much appreciated

Answer 1

Sponge Cake

1 cup cake flour or pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 teaspoon almond extract
3/4 cup sugar
1/4 cup coconut milk

Line the bottom of a 10" cake pan with parchment paper.
Prepare a wok for steaming by putting a bit of water and a rack in the inside, and bring to a boil.
Place the flour in a medium bowl.
Sift the baking powder and salt into the fluor and set aside.
In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes).
Stir in the almond extract.
Gradually add the flour mix to the egg mixture, stirring.
Add the coconut milk.
Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan).
Add additional water to wok if water has reduced, and allow it to boil, and then reduce heat a bit.
Place cake pan on the rack or however you have rigged it, and cover.
Steam for 30 minutes or until a toothpick comes out clean.
Cool and remove from the pan, turning the cake over.
Cut the cake in half put in filling and place the other half on top.

Answer 2

I've got quite a few recipes, but this is for a traditional English Victoria Sandwich.

4ozs butter
4ozs caster sugar
4ozs self raising flour
2 medium eggs

1/. Cream butter and sugar thouroughly.
2/. Add well beaten eggs a little at a time, beating well between each addition.(If the mixture shows signs of curdling, beat in a little of the flour).
3/. Stir flour into the mixture to a soft dropping consistency.(Add a little water if too stiff).
4/. Divide mixture into a 7" baking tin, greased and lined.
5/. Bake for 40-45 minutes. Gas 4, 350F, 180C.
6/. When cool, split in half and spread with jam and cream.

I make this a lot and it will keep in an airtight tin for up to 5 days, but it usually gets eaten long before then!

Answer 3

Victoria Sponge with Raspberry Jam and Buttercream

Serves 8

Preparation time: 30 minutes
Cooking time: 20 minutes, plus cooling

Ingredients
175g butter, softened, plus extra for greasing
175g caster sugar
3 eggs, beaten
175g self-raising flour, sifted

Filling
85g butter, softened
175g icing sugar, sifted
Few drops vanilla essence
2 tbsp raspberry jam
Fresh raspberries (optional)
Icing sugar to dust

Instructions
Heat the oven to 180°C/gas 4. Butter two 20cm sandwich tins and line with greaseproof paper.

Beat together the butter and sugar until the mixture looks pale and fluffy. Gradually add in the beaten eggs, beating well between each addition, then fold in the flour. Divide the mixture between the two tins and bake for 20 minutes, or until firm to the touch. Cool in the tins for two minutes, then remove and cool completely on a wire rack.

To make the filling, beat the butter until creamy, then add the icing sugar in three lots, beating well between each addition. Add the vanilla essence and stir to combine. Spread the flat side of one of the cold sponges with the jam, adding a few fresh raspberries too, if you like. Spread the flat side of the the other with the buttercream. Place one sponge on top of the other, filling innermost, and press down gently. Dust the top with extra icing sugar, if you like.

Answer 4

sponge cakes are very simple to make this is how you do it to serve 1-2 people double the quantities for more people:

25g cornflour
25g self-raising flour
vanilla essence (optional but makes it tasty)
50g sugar
1 egg
half teaspoon of baking powder

1. seperate an egg yolk from an egg white
2. beat the egg yolk with the sugar until they become creamy
3. add the flours and vanilla to it and whisk
4. whisk the egg white until it is soft, light and bubbly
5. add the egg white to the egg yolk and flours and continue whisking
6. put the mixture into a greased baking tray and bake in a pre-heated until golden brown
7. leave to cool down then split in half
8. whisk some double cream with half teaspoon of icing sugar until it is soft and add to one side of the sponge on the other half add the jam
8. if you want you could dust the top with icing sugar too and add a cherry in the middle so it looks nice!
ENJOY!!!

tell me how it goes!
GOOD LUCK

Answer 5

the type of sponge depends on the use for the cake.
Victoria sponge - a little Denice but can be soaked in syrup and will hold for a few days
4oz / 100g butter
4oz / 100g sugar
4oz / 100g eggs
4oz / 100g self raising flour or plan flour

beat butter and sugar till pale
add eggs slowly
fold in flour
bake at 160oc in a 8" baking tin

genoise sponge - best made on the day

200g sugar
4 eggs
200g flour
15g butter

whisk eggs and sugar till ribbon stage ( double in size and is able to hold its self stable)
fold in sieved flour and melted butter
cook as above

good luck

Answer 6

Do an internet search for Victoria Sponge. There will be millions of recipes listed there. Choose the one that seems simplest - it's probably the best. Then fill with cream and jam! Enjoy.

Answer 7

Whisk 3 large eggs with 3oz (75g) caster sugar until light in colour, and light and mousse- like. Seive in 3 oz plain (75g) flour, and 1/2 tsp baking powder, and fold in. Divide between two greased and lined tins. Bake at Gas mark 4 (180 C) for 15-17 mins. Turn out and cool.

Whip quarter pint of double cream. Sandwich cake with this and strawberry jam. Dust with icing sugar.

MMMMMmmmmm!

Answer 8

your superb wager is to apply a seedless jam (any form or style), then decrease it slightly in a saucepan over medium-low warmth. to decrease a common length jar, it takes approximately 10-12 minutes. then enable it cool thoroughly. reducing the jam facilitates it slide much less and creates a thicker, extra significant filling. additionally, pipe a dam of frosting around the exterior fringe of each and every layer till now filling with jam so it would not seep out the climate of the cake.

Answer 9

1/4lb sugar
1/4lb butter
1/4lb flour
4 large eggs

mix all together pour in to round tin and bake 200c
repeat to make 2 sponges
slap some jam and cream on top of one and place other on top.


dust with icing sugar

Answer 10

Look it up online or look in a cookbook. It sounds yummy! Good luck!