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.
Ingredients
For the Sponge Cake
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
Source recipes -Here-
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)
- ½ 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
Source recipes -Here-
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