Vanilla Sponge Cake with Raspberry Jam and Cream Filling

vanilla sponge cake with raspberry jam and cream

For legal reasons I’m immediately going to declare that I did not make this cake – my intrepid boyfriend baked it for my birthday last weekend. However he used my tried-and-tested recipe for sponge cake so I feel fully in my rights to post it here!

Raspberry jam and whipped cream is my favourite filling but as this is such a versatile cake you can use whatever takes your fancy – different flavours of jam,  fresh fruit, chocolate buttercream

You can also make this into a lemon cake by adding the zest of a lemon and using lemon curd as a filling.


Vanilla Sponge Cake with Raspberry Jam and Cream Filling

Serves 8. Preparation time 30 minutes plus cooling time (around 20 minutes).


  • 8 tablespoons of margarine/butter
  • 1 cup of caster sugar
  • 4 medium eggs
  • 2 tablespoons of water
  • 1 teaspoon of vanilla extract
  • 2 cups of plain flour
  • 2 teaspoons of baking powder
  • icing sugar for dusting on top (optional)

For the filling:

  • Two tablespoons of raspberry jam
  • 150ml cream, beaten until thick



  1. Preheat the oven to 180 degrees celsius. Spray two cake pans with oil (or grease with margarine), cover the base of the pans with parchment paper and spray again. (Use a pencil to trace the bottom of the pan on a piece of parchment paper and then cut to size. No need to line the sides of the pan)
  2. Place the sugar and margarine together in a large mixing bowl. Beat with an electric hand-mixer until fluffy and light.
  3. Beat in the eggs one at a time – make sure each one is incorporated before adding the next.
  4. Add the water and vanilla and beat again.
  5. Slowly sieve in the flour and baking powder, gently mixing with a spatula or wooden spoon until thoroughly combined.
  6. Divide the mixture between the two prepared pans and bake for 20 minutes or until the cakes are golden brown. To check if they are done, insert a skewer into one – it should come out clean and dry.
  7. Allow the cakes to cool in the pans on a cooling/wire tray for a few minutes. Once they are cool enough to handle, remove from the pans (don’t forget to take off the parchment paper!) and leave on the cooling tray until completely cool.
  8. Once cooled, turn one of the cakes over so the ‘bottom’ is facing up and transfer to a large plate. Spread with jam and top this with the cream. Place the bottom of the other cake on top and gently sandwich the two halves together. Dust with icing sugar to make it extra pretty.


slice of vanilla sponge cake with raspberry jam and cream

What’s your favourite type of cake? Do you usually have a cake on your birthday?

Something to Chew Over – everyday food, just a little bit special!

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4 Responses (+add yours?)

  1. Britt @ RunWithBritt
    Sep 09, 2011 @ 12:47:52

    Oh.My.Goodness. That looks amazing. You are so lucky to have such a sweet boyfriend that can bake! I think it would also be good with fresh strawberries, blueberries, and buttercream! :)


  2. Kelsey @ Snacking Squirrel
    Sep 09, 2011 @ 15:03:02

    the creaminess of the cream filling that you whipped up is really amazing, i can imagine having a big bowl of this and wanting to just dig in with a spoon lol. Great recipe!

    xoxo <3


  3. Lindsay @ biking before bed
    Sep 09, 2011 @ 17:22:10

    You deserve a good girlfriend award for giving your boyfriend credit for the cake… I wish I could say I was that nice.


  4. Brittany @ Itty Bits of Balance
    Sep 09, 2011 @ 23:08:03

    Haha I love the disclaimer– this looks epic!

    I’m actually not too much of a cake person (I know :( ), so does ice cream cake count?


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