Classic sponge cake with strawberry jam and whipped cream
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieFirst, you might want to read this to understand what the heck all the baking is about. One book is all it took to decide what I really want to do with the sassyfoodie.com domain that I registered a week or so ago. The domain was intended for a blog about my kids’ packed school lunches and their kitchen adventures but I’m going a step farther. It will also be a documentation of our attempt to learn to bake.
Second, I have to tell you that the cake you see in the photos is the result of the joint labor of my two daughters and I. Alex helped me bake the cake; and that’s Sam’s hand that you see piping the rosettes made from whipped cream. It really does look like we’re going to have a lot of fun over the Christmas vacation.
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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.