What better way to celebrate spring than with a ridiculously easy and pretty, spring-time inspired cake? This one was the result of a beautiful jar of berry jam from the Burrawang General Store, gifted to us by our beautiful neighbours, coinciding with my husbands birthday, so our little girl and I decided a berry sponge would make a perfect birthday cake.
It’s a classic; fluffy sponge, filled with a layer of oozy jam, big dollops of whipped cream and a layer of fresh strawberries. The sponge recipe is from the basic sponge cake on taste.com.au only I had run out of cornflour so did half & half of the plain flour and self raising flour. The sponge turned out a little more moist than previous sponges, like this ruby grapefruit sponge, and it didn’t rise quite so much, but we all loved it! Almost more than the other sponges I’ve done.
You can find the original recipe here on taste.com.au or follow the instructions for this variation on the original, below.
1/2 cup plain flour
1/2 cup self raising flour
1/4 teaspoon salt
4 x eggs (at room temperature)
2/3 cup of caster sugar
pure cream (must be full fat as lite cream won’t whip)
icing sugar for dusting
berry jam (or jam of your choice)
strawberries (or berries of your choice)