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Old fashioned jam sponge cake on a cake stand with strawberry jam filling and caster sugar dusted top

Old Fashioned Jam Sponge Cake

A two-layer Victoria-style sponge cake sandwiched with strawberry jam and dusted with caster sugar. Ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 8 slices
Calories: 365
Ingredients Method Notes

Ingredients
  

Sponge
  • 200 g unsalted butter, softened room temperature
  • 200 g caster sugar
  • 4 large eggs room temperature
  • 200 g self-raising flour sifted
  • 1 tsp vanilla extract optional
  • 1 pinch pinch of fine salt skip if using salted butter
  • 2 tbsp whole milk to loosen batter if needed
Filling and finish
  • 4 tbsp strawberry jam thick preserve works best
  • 2 tsp caster sugar for dusting the top

Method
 

Prepare
  1. Heat the oven to 180 C / 350 F. Grease two 20 cm round sandwich tins and line the bases with baking paper.
  2. Weigh all your ingredients before starting so you can work quickly once the butter is creamed.
Make the batter
  1. Beat the softened butter and caster sugar together on medium-high speed for 4 minutes until the mixture is pale, fluffy, and doubled in volume.
  2. Add the eggs one at a time, beating for 30 seconds after each addition. Scrape down the bowl between eggs. Add the vanilla extract with the last egg.
  3. Sift the flour and salt over the batter. Fold in gently with a large metal spoon using slow figure-eight strokes until no dry flour is visible. Add the milk if the batter looks stiff - it should drop slowly off the spoon.
Bake
  1. Divide the batter equally between the two prepared tins. Use kitchen scales to confirm equal weights. Smooth the tops lightly with an offset spatula.
  2. Bake on the middle shelf for 20 to 22 minutes until the sponges are golden and spring back when you press the center lightly.
  3. Leave in the tins for 5 minutes, then turn out onto a wire cooling rack. Peel off the baking paper and leave to cool completely, about 15 minutes.
Assemble
  1. Place one sponge layer flat side up on a serving plate. Spread the strawberry jam evenly to within 1 cm of the edge.
  2. Place the second sponge on top, flat side down, and press gently so the jam just reaches the edge.
  3. Dust the top with caster sugar through a fine sieve and serve at room temperature.

Notes

For a slightly more tender crumb, swap 20 g of the flour for 20 g of cornflour. The difference is subtle but noticeable in a side-by-side comparison.