Jam Sponge
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Jam Sponge
Photography by Jim Norton
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 291291 cal |
| pro | 3 g3g pro |
| total fat | 14 g14g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 40 g40g carb |
| fibre | 00 fibre |
| chol | 69 mg69mg chol |
| sodium | 63 mg63mg sodium |
| potassium | 67 mg67mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1010 iron |
| vit A | 1414 vit A |
| vit C | 22 vit C |
| folate | 1212 folate |
- Preparation time: 20 minutes
- Cook time : 30 minutes
- Total time : PT50M
Ingredients
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1 cup granulated sugar 1 cup granulated sugar
- 2 eggs , at room temperature2 eggs, at room temperature
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1-3/4 cups sifted cake-and-pastry flour 1-3/4 cups sifted cake-and-pastry flour
- 1-1/2 tsp baking powder 1-1/2 tsp baking powder
- 1 pinch salt 1 pinch salt
- 1/2 cup milk 1/2 cup milk
- Icing sugar Icing sugar
- Filling:
- 2/3 cup whipping cream 2/3 cup whipping cream
- 1/2 cup strawberry jam 1/2 cup strawberry jam
Preparation
Grease and flour 8- or 9-inch (1.2 or 1.5 L) round metal cake pan; line bottom with parchment paper. Set aside.
In large bowl, beat butter until light and pale, about 2 minutes. Beat in sugar, 3 tbsp (45 mL) at a time, beating for 30 seconds after each addition, about 2 minutes. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.
In separate bowl, whisk together flour, baking powder and sa< sift into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape into prepared pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool.
Filling: In bowl, whip cream. Invert cake onto platter. Using long serrated knife, cut in half horizontally. Spread with jam; top with cream. Replace top of cake. Sift icing sugar over top.
In large bowl, beat butter until light and pale, about 2 minutes. Beat in sugar, 3 tbsp (45 mL) at a time, beating for 30 seconds after each addition, about 2 minutes. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.
In separate bowl, whisk together flour, baking powder and sa< sift into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape into prepared pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool.
Filling: In bowl, whip cream. Invert cake onto platter. Using long serrated knife, cut in half horizontally. Spread with jam; top with cream. Replace top of cake. Sift icing sugar over top.
Source : Canadian Living Magazine: May 2010
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