Classic sponge cake with strawberry jam and whipped cream
To make the sponge cake, you will need:
1 c. of all-purpose flour
1 tsp. of baking powder
4 eggs, separated
2/3 c. + 1 tbsp. of white sugar
3/4 c. of strawberry jam
1/2 c. of chilled (NOT frozen) cream
Preheat the oven to 180oC.
Line the bottom and sides of an 8-inch round cake pan.
Sift the flour with the baking powder three times.
Beat the egg whites (I used an electric mixer at the highest speed) until stiff. “Stiff” means that when you lift the beaters, the tips of the peaks that form on the surface do not bend downward. Gradually add 2/3 c. of sugar until the mixture is shiny.
Add in the egg yolks and continue beating for another 20 seconds.
Fold in the flour with a spoon using fast strokes. Do NOT mix because mixing will destroy the air bubbles in the egg whites.
Bake for 20 minutes. The cake is done if it springs back when you touch the top.
Cook the cake in the pan for about 10 minutes then invert onto a wire rack. Cool completely.
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hi connie! yey, now i’ve got another blog to visit every day =) i really love to bake (more than cook hehe) but hubby won’t survive if i serve him only cake for meals haha. so i go to pinoycook.net so that i can serve honest-to-goodness home-cooked meals =) mukhang madali lang itong sponge cake… will try this soon! about time i use the piping thingie i got for our wedding present hehe. thanks for putting this site up!
Hi Connie, making whipped cream has been my biggest frustration. In whipping, what instrument did you use?
Thanks
Gerry
Kudos to you and your girls, Connie! What a coincidence, too. I baked my first cornbread (with cranberries and golden raisins) just the other night. I will surely learn heaps from your baking 101 blog; sure am looking forward to your future entries! (Please bake my favourites–Brazo de Mercedes and Sans Rival, soon!)
you’re welcome, cynee. let’s enjoy baking together.
gerry, an electric mixer. highest speed. and the bowl of ice really helps a lot.
Marie, sans rival and brazo de mercedes are my hubby’s all-time favorites (chocolate mousse for my younger girl). Brazo looks easy (at least in theory) but sans rival looks complicated hehehehe
hi gerry, what i do is i whip the cream (chilled) in the early morning or at night, so that the room temp is little bit colder. also, i put the mixing bowl (stainless) in the ref or freezer before i use it. hope this helps a bit.
hello…this is my first time…your website is nice,ang dami ko na nagawa na recipes…but aside from this i also love baking.. chavan i have a recipe of eggpie, chiffon cake, and brazo de mercedez…i hope you can help me from this…
hi ate connie. can i use mango jam or orange jam instead of strawberry? i only have those two…thanks
armi, yes, try any jam.
Hi Connie,
I love your website, have tried to make the baked mac and mango royale, and my family and friends loved them! And they wouldn’t believe I made them, they were that good! Btw, I’m thinking of making some cupcakes with really nice butter icing. Do you have any good Filipino style recipe for butter icing please? Thanks!
Hi connie,
i always pop into your website but i get busy from work and my son,hes getting 3 yrs old this march i want to make him a bday cake. I wonder if you could send me recipes to make a basic cake that i could frost or ice. thanks in advance.
zeny
hi how many people does this cake serve? i want to bake one for my daughters birthday (20 people) also can i use a square tin and what cream should i use? ive never baked a cake before! thanks very much
charlotte
Charlotte, a 1-inch cake serves 8 to 10. I use Nestle Cream.
Hi Connie
sorry im a beginner, how would i make a cake bigger with your recipe and what size cake tin would i need? thanks again
Charlotte
Charlotte, a bigger cake not only means a larger pan but also doubling or tripling the recipe. And… if you’re a beginner, I really suggest that you practice with small cakes first. Personally, for parties, I serve food that I have tried and tested many times before. With the quantity used for party cooking, and first time often subject to further improvement, you know how it is…
.. hi again miss coney i dont know f i sent my 1st msg na enter ko kasi..anyway im a frustrated baker & im happy to see this sponge cake recipe, when i actually did this i dont know what went wrong hindi sya umalsa & nagsink sa gitna, but it worth it kasi masarap sya ubos namin ng hubby ko heheh
Sinking is usually caused by too low temperature, insufficient preheating or wrong size of pan.
.. thanks mam connie for the information.. can i use silicon pan?
Sure.