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
- 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.
- For the sponge, beat the butter, sugar and salt together with a stand or hand-held mixer until well creamed.
- Add the eggs, one at a time, adding the vanilla with the last egg. Beat for about 2-3 minutes with each addition.
- Add the flour and mix just until no dry flour is visible.
- 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.
- 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.
- To assemble the cake, whisk the double cream and caster sugar just until you have firm peaks that hold their shape. Set aside.
- Place this sponge on the serving plate then spread the raspberry jam over the top of this sponge.
- Spoon about ¾ of the whipped cream on top of the jam and carefully spread it evenly just shy of the edges.
- 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.
- 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)