Who doesn’t love a sponge cake with buttercream and jam? It’s a classic for a reason! Whether you’re celebrating a birthday, an anniversary, or simply having friends round to catch up, this is a crowd pleaser every time. To help you make your own, our friend Sarah at @bake.works has shared her classic sponge cake recipe with us!
Using either the vanilla or strawberry milkshake sachet of concentrated flavoured icing sugar from Ingenious Edibles for the buttercream, and a few kitchen cupboard essentials for the sponge, creating this classic is easier than you think!
Pssst… you can watch Sarah make the cake herself over on YouTube – just click here!
Sponge Cake Recipe – what you need:
For the Sponge, you’ll need…
- 200g caster sugar
- 200g softened butter
- 4 eggs, lightly beaten
- 200g self-raising flour
- 1 tsp baking powder
- 3 tbsp milk
And for the buttercream, you’ll need…
- 250g butter, room temperature
- 450g icing sugar
- 1 x Sachet of Ingenious Edibles Strawberry Milkshake or Vanilla Concentrated Flavoured Icing Sugar
- 1–2 tbsp milk
- few drops food colouring (optional)
The day before you make your buttercream, combine 1kg of icing sugar with one sachet of Ultra Concentrated Flavoured Icing Sugar. Transfer the sugar into a large ziplock bag to let the flavour develop!
- Heat oven to 175C fan. Butter three 6’’ sandwich tins and line with non-stick baking paper.
- In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- Bake for about 20 mins until golden and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make your buttercream, beat 500g of room temperature butter in a large bowl until pale (approx. 5 min). Add half of the icing sugar and beat until smooth.
- Add the remaining icing sugar and 1-2 tablespoons of milk. Beat the mixture until creamy and smooth.
- Once everything is combined, mix on the lowest mixer setting for about 5 min to remove air bubbles.
- Transfer the buttercream into a piping bag and pipe the buttercream over the bottom of one of the sponges. Top it with strawberry jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Over to you…
Thanks so much to Sarah for sharing this classic sponge cake recipe with us. We suspect this will be a popular recipe for many of our readers for years to come!
Looking for more inspo?!