Step 5: Bake the Cake
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake tins.
- Divide the batter evenly between the tins and smooth the tops with a spatula.
- Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their tins for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Assemble and Decorate
- Once the cakes are fully cooled, spread a generous layer of strawberry jam on top of one layer. Place the second cake layer on top to form a sandwich.
- Decorate as desired — dust with powdered sugar for a simple finish, or top with whipped cream and fresh fruit for an elegant presentation.
Serving & Storage
- Serve this sponge cake at room temperature for the best texture and flavor.
- Store covered in an airtight container for up to 3 days. Refrigerate if decorated with cream and consume within 24 hours.
- For longer storage, wrap the cake layers (without filling) tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before assembling.
Soft, buttery, and perfectly sweet, this Vanilla Sponge Cake with Strawberry Jam is a true crowd-pleaser. Whether you keep it classic or dress it up with extra toppings, it’s a simple recipe that always delivers delicious results. 🍓🍰✨
