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Granny Betty’s Birthday Sponge Cake

Who doesn't love a good auld cream and jam sponge cake? David turned 50 this year and Granny Betty (82) made her traditional sponge cake to celebrate!


  • For the sponge
  • 225g unsalted butter, softened
  • 225g caster sugar
  • ½ tsp salt
  • 4 Butler’s Organic Eggs
  • 2 tsp vanilla extract
  • 225g self-raising flour
  • For the filling
  • 230-250ml double cream
  • 2 tsp caster sugar
  • +-180g raspberry jam
  • Icing sugar, for dusting


  1. Pre-heat oven to 180°C / 160°C fan assisted / gas 4. Grease and flour 2x 20cm (8inch) round cake tins or similarly sized heart-shaped cake tins. Set aside.
  2. For the sponge, beat the butter, sugar and salt together with a stand or hand-held mixer until well creamed.
  3. Add the eggs, one at a time, adding the vanilla with the last egg. Beat for about 2-3 minutes with each addition.
  4. Add the flour and mix just until no dry flour is visible.
  5. Divide batter evenly between the prepared cake tins, smoothing the top with a spatula or back of a spoon. Bake in the pre-heated oven until a toothpick or sharp knife comes out clean, about 25-30 minutes.
  6. Once baked, leave to cool in baking tins on a wire rack for about 10 minutes, then carefully turn sponges out onto the wire rack and leave to cool completely.
  7. To assemble the cake, whisk the double cream and caster sugar just until you have firm peaks that hold their shape. Set aside.
  8. Place this sponge on the serving plate then spread the raspberry jam over the top of this sponge.
  9. Spoon about ¾ of the whipped cream on top of the jam and carefully spread it evenly just shy of the edges.
  10. Carefully lift and place the sponge on top of the whipped cream, press lightly to make sure it’s sitting evenly. Dust with icing sugar.
  11. Always eat on the day of baking, but can be kept in the fridge in an airtight container for 1-2 days! (never happens in the Butler household)