Nothing quite compares to the elegant simplicity of a beautiful sponge filled with jam, cream and fresh berries. This no-fail version ticks all the boxes; light, fluffy, super soft and of course, requests for a second helping.

Prep:
40 min
Cook:
85 min
Serves:
12

Ingredients

Sponge Cake

  1. 1 cup (150g) plain flour
  2. 1 tsp baking powder
  3. 6 large eggs, at room temperature
  4. ¾ cup (165g) caster sugar
  5. 2 tsp Queen Organic Vanilla Essence
  6. 75g unsalted butter, melted, cooled

To assemble

  1. 600ml thickened cream
  2. 1 tsp Queen Concentrated Vanilla Extract
  3. ½ cup (170g) strawberry or raspberry jam
  4. Fresh strawberries, to decorate

Method - Meringues

  1. Step 1

    Prepare Queen Meringue & Pavlova Mix as per pack directions, adding Queen Concentrated Vanilla Extract. Pipe meringues onto baking paper and bake at 100°C fan-forced/120°C conventional for 1 hour.

Method - Sponge Cake

  1. Step 1

    Preheat oven to 160°C fan-forced/180°C conventional. Grease & line the base and sides of 2 x 20cm round cake tins.

  2. Step 2

    Sift flour and baking powder together three times. Set aside.

  3. Step 3

    In a stand mixer fitted with whisk attachment, beat eggs, caster sugar and Vanilla Essence on high speed for 15 minutes until mixture is thick and pale in colour.

  4. Step 4

    Sift ¼ of the flour mixture into egg mixture and gently fold using a large metal spoon. Repeat with remaining flour mixture, taking care not to over mix.

  5. Step 5

    In separate bowl, add a heaped spoonful or two of the batter into the melted butter mix to combine.

  6. Step 6

    Add butter to sponge batter and fold very gently to combine, with no streaks of butter remaining.

  7. Step 7

    Pour batter into two prepared tins and gently smooth the tops. Bake for 20-25 minutes or until top springs back when lightly touched. Allow cakes to cool in tins for 5 minutes then turn out onto wire rack to cool completely.

Method - To assemble

  1. Step 1

    Whip cream and Concentrated Vanilla Extract until firm peaks form.

  2. Step 2

    Place the first sponge layer on a serving plate and spread generously with vanilla cream. Top with berries and a drizzle of jam.

  3. Step 3

    Top with remaining sponge, then top with more cream, strawberries, jam and meringues to finish.

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