A simple but delicious vanilla sponge cake filled with roasted strawberry jam and topped with an uncomplicated vanilla glaze. Makes a simple elegant birthday cake.
Strawberry Vanilla Sponge Cake with Roasted Strawberry Jam
Spouse gets to choose her birthday cake every year and this year she requested something uncomplicated using her favourite vanilla sponge cake recipe. This simply beautiful cake was the delicious result.
Spouse is a big fan of old fashioned sponge cake and a plain slice of it with berries and cream is one dessert she would choose over and over. I took the inspiration for this cake from her love of that uncomplicated classic.
I mostly use frozen berries for the jam to make it more economical.
I decided to boost the flavour in the strawberries by using some of my Roasted Strawberry Jam to fill the cake. This method of making jam in the oven is incredibly easy and produces some of the most intense strawberry flavour that you could imagine.
Roasted Strawberry Jam
All that was left was to choose something for the top and I settled on a glaze to let drip over the sides, making it even more visually appealing. I think it looks good enough to serve to the queen if she were coming for tea.
Alternatively, serve the cake with fresh berries and whipped cream as a nice light dessert.
We enjoyed it with some extra berries and a little thick cream on the side and Spouse was very pleased indeed with her latest birthday cake. I’ll bet you know someone with classic good taste who would enjoy it too.
Strawberry Vanilla Sponge Cake with Roasted Strawberry Jam.
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Originally published March 2015.
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Strawberry Vanilla Sponge Cake with Roasted Strawberry Jam
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Strawberry Vanilla Sponge Cake
A simple but delicious vanilla sponge cake filled with roasted strawberry jam & topped with an easy vanilla glaze. Makes a simple, elegant birthday cake.
Ingredients
For the Sponge Cake
- 6 large or extra large eggs, room temperature is best
- 1 cup white sugar
- 1 tbsp vanilla extract
- 1 cup flour, sifted
- 2 tbsp melted salted butter
- Roasted Strawberry Jam
Vanilla Glaze
- 1 cup icing sugar, powdered sugar
- 1/2 tsp vanilla extract
- a little milk
Instructions
- Preheat oven to 325 degrees F. Line the bottom of a 9 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink.
- In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in color.
- Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.
- Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.
- Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.
- Pour the batter into the prepared 9 inch spring form pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven.
- Cool the cake completely IN THE PAN for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides. Be sure that you are holding the knife straight at a 90 degree angle, pressing it firmly against the side of the pan as you run it around the edge. This will ensure that you do not damage the sides and they will come out looking perfect in your presentation.
- Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake before placing it on the serving plate.
- Using a sharp serrated knife, cut the cake in half, horizontally to form 2 equal layers.
- Spread the bottom layer with a generous amount of the Roasted Strawberry Jam before adding the top layer and spreading on the Vanilla Glaze (or just top with powdered sugar if preferred).
To prepare the Vanilla Glaze
- Mix together the icing sugar, vanilla extract and a couple of teaspoons of milk at a time until the glaze comes together into a thick but pourable consistency (about like that of cold honey or molasses). Add a little more icing sugar if it gets too thin, the glaze is quite forgiving.
- Spread evenly over the surface of the cake, pushing it gently over the edges to let it drizzle down the sides.
Notes
Nutritional info is without the jam.
For a larger cake, make the sponge recipe in a 10 inch spring form pan, increasing all of the ingredients by 1/3.
8 eggs
1 1/3 cup sugar
4 tsp vanilla extract
1 1/3 cups flour
8 tsp melted butter
Nutrition Information
Yield
12Serving Size
1 gramsAmount Per Serving Calories 248Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 100mgSodium 63mgCarbohydrates 46gFiber 0gSugar 36gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Queenie
Sunday 18th of June 2017
I made this cake for my son's birthday yesterday. Fantastic!! Thank you for your great instructions. I will certainly bake this cake again!
Gabe
Thursday 12th of January 2017
Cake rose above the top of the tin Checked as per recipe and removed from oven, It collapsed completely after about 2 minutes
Barry C. Parsons
Thursday 26th of January 2017
Did you mistakenly grease the pan. That's a no-no for this recipe.
Amanda
Thursday 4th of February 2016
Oh didn't work out as high as I wanted... what did I I do wrong?!
Barry C. Parsons
Monday 8th of February 2016
Did you use a larger pan? Do you have a stand mixer?
Amanda
Thursday 4th of February 2016
Oh goodness wish me luck! lol. No more buying cakes as my kids can't eat dairy... I hope it works with nuttlex replacement to butter! Such a detailed recipe to follow. I hope my sponge works out :)
Elizabeth
Saturday 16th of May 2015
I have printed out the recipe and hope to make it. One question, there is no salt are baking powder in the recipe and calls for 1 cup flour, is that suppose to be self-rising flour?
Barry C. Parsons
Tuesday 2nd of June 2015
No not self raising. A little baking powder will help it rise (1/2 tsp) but traditionally none is used. Some newer recipes add it. It is a choice nowadays.