Who doesn’t love a sponge cake with buttercream and jam? It’s a classic for a reason! Whether you’re celebrating a birthday, an anniversary, or simply having friends round to catch up, this is a crowd pleaser every time. To help you make your own, our friend Sarah at @bake.works has shared her classic sponge cake recipe with us!
Using either our delicious vanilla or strawberry milkshake flavour sachet for the buttercream, and a few kitchen cupboard essentials for the sponge, creating this classic is easier than you think!
Pssst... you can watch Sarah make the cake herself over on YouTube - just click here!
Sponge Cake Recipe - what you need:
For the Sponge, you'll need...
200g caster sugar
200g softened butter
4 eggs, slightly beaten
200g self-raising flour
1 tsp baking powder
3 tbsp milk
And for the buttercream, you'll need...
250g butter, room temperature
450g icing sugar
1–2 tbsp milk
few drops food colouring (optional)
The day before you make your buttercream, combine 1kg of icing sugar with one sachet of our Ultra Concentrated Flavoured Icing Sugar. Transfer the sugar into a large ziplock bag to let the flavour develop!
Heat oven to 175C fan. Butter three 6’’ sandwich tins and line with non-stick baking paper.
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
To make your buttercream, beat 500g of room temperature butter in a large bowl until pale (approx. 5 min). Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and 1-2 tablespoons of milk. Beat the mixture until creamy and smooth.
Once everything is combined, mix on the lowest mixer setting for about 5 min to remove air bubbles.
Transfer the buttercream into a piping bag and pipe the buttercream over the bottom of one of the sponges. Top it with strawberry jam and sandwich the second sponge on top.
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Thanks so much to Sarah for sharing this classic sponge cake recipe with us. Now it's over to you!
Credit for all images, recipe and instructions goes to Sarah at @bake.works.