Ingredients
▢2 cups self-rising flour (240g)
▢¼ teaspoon baking powder*
▢¼ teaspoon salt
▢1 cup unsalted butter softened (227g)
▢1 cup plus 2 tablespoons granulated sugar (225g)
▢4 large eggs room temperature
▢1 tablespoon whole milk
▢2 teaspoons vanilla extract divided
▢½ cup heavy cream (120ml)
▢1 tablespoon confectioners’ sugar plus more for dusting
▢⅓ cup strawberry jam (80ml/110g)
Instructions
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Preheat the oven to 350F. Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.
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In a medium bowl, sift together the flour, baking powder, and salt. (Omit baking powder if using King Arthur self-rising flour.)
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In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed just until smooth and combined. Beat in the eggs one at a time, stopping and scraping down the bowl occasionally. Beat in the milk and 1½ teaspoons of vanilla.
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With the mixer on low speed, gradually beat in the flour mixture just until combined and the batter is thick but smooth. Divide the batter between the prepared cake pans and smooth with a spatula.
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Bake for 25 to 30 minutes or until the top is golden brown, the cake springs back when gently pressed in the center, and the edges are starting to pull away from the sides of the pan. Let the cakes cool in the pans on a wire rack. Carefully remove them from the pans and peel off the parchment paper.
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In a medium mixing bowl, beat the cream, confectioners’ sugar, and remaining ½ teaspoon of vanilla on medium speed just until stiff peaks form.
- Place one cake on a serving plate. Spread the strawberry jam on top. Spread the whipped cream over the jam. Top with the other cake. Dust the top with additional confectioners’ sugar before serving. Store any leftovers covered and refrigerated for up to 3 days.
Notes
- *King Arthur Self-Rising flour is more reactive than other brands and ends up sinking in the oven when extra baking powder is added, whereas other brands require the baking powder for an extra lift. While King Arthur is still an excellent flour brand, just omit the baking powder in the recipe! If you happen to forget and your cakes sink slightly in the center, flip the top cake layer bottom-side up, and it will be your little secret.
- For the most accurate results, I recommend purchasing a kitchen scale to weigh the flour. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy sponge cake.
- Tap the cake pan on the counter a few times to pop any air bubbles and level out the batter in the pan for an even bake.
- Careful not to overmix the batter as the cake will come out dense. One way to avoid overmixing is to have room-temperature ingredients. So ingredients such as eggs, butter, and milk from the fridge should be brought out ahead of time. If you forgot to take your eggs out of the refrigerator ahead of time, you could quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes. For the butter, you can cut them into small cubes, so they come to room temperature faster.
- Avoid opening the oven to check on the cake as it bakes. The cold air from the kitchen will cause the cake to sink in the oven.
- Make sure the cakes are thoroughly cooled before adding the jam and whipped cream, as the heat will cause the filling to melt and ooze out.
- Don’t skip sifting the dry ingredients. Getting rid of any clumps in the flour will ensure that you have a consistent texture to the sponge cake.
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