The Perfect Dessert for Teatime or Celebrations with a Touch of Italian Charm
Looking for a simple, crowd-pleasing dessert with a timeless feel? This light sponge cake layered with fruity jam and freshly whipped cream is a classic for good reason.
Fluffy, airy, and subtly sweet — it’s the kind of treat that makes you pause for a moment of joy.
❤️ Why Nonna Loves This Recipe
Nonna adores this sponge cake because it brings joy with the most humble ingredients — eggs, sugar, flour, jam, and cream. It’s quick to prepare, doesn’t need any fancy fillings or frostings, and it melts in your mouth with every bite. It’s perfect for Sunday merenda, birthdays, or anytime you want to sweeten the day.
🍽 Cooking Time
Preparation time: 15 minutes
Baking time: 25 minutes
Cooling & Assembly: 30 minutes
Total time: 1 hour 10 minutes
Servings: 8–10 slices
🧾 Ingredients
For the Sponge:
4 large eggs, room temperature
200 g (1 cup) granulated sugar
200 g (1⅔ cups) all-purpose flour, sifted
1 tsp baking powder
100 ml (7 tbsp) sunflower oil or melted butter
1 tsp vanilla extract
Pinch of salt
For the Filling:
150 ml (⅔ cup) heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
4–5 tbsp raspberry or strawberry jam
To Finish:
Powdered sugar, for dusting
👩🍳 Method
Preheat the Oven:
Set your oven to 180°C (350°F). Grease and line two 20 cm (8-inch) round cake pans.
Prepare the Sponge:
Beat the eggs with sugar and a pinch of salt until thick, pale, and tripled in volume (about 6–8 minutes).
Gently fold in the flour and baking powder in batches, followed by oil (or butter) and vanilla.
Divide the batter evenly between the two pans and bake for 22–25 minutes, or until a toothpick inserted comes out clean.
Let the sponges cool completely on a wire rack.
Whip the Cream:
Beat heavy cream with powdered sugar and vanilla until soft peaks form. Chill until ready to use.
Assemble the Cake:
Place one sponge layer on a serving plate. Spread with jam, then top with whipped cream.
Add the second sponge layer and press gently to secure.
Dust the top with powdered sugar.
Serve and Enjoy:
Slice and serve with tea, coffee, or a glass of dessert wine. This cake is best enjoyed the same day it’s assembled.
🧂 Nutritional Facts (Per Slice – approx.)
| Nutrient | Amount |
|---|---|
| Calories | 295 kcal |
| Protein | 5 g |
| Carbohydrates | 34 g |
| Fat | 16 g |
| Saturated Fat | 7 g |
| Fiber | <1 g |
| Sugar | 22 g |
| Sodium | 90 mg |
💡 Tips & Tricks
Make it your own: Use apricot, blueberry, or even fig jam for a twist.
Want more structure? Chill the whipped cream slightly before assembling.
Don’t overbake: Sponge cake should remain soft and springy.
For extra flair, add a splash of limoncello to the whipped cream
SPONGE CAKE WITH JAM & CREAM
Notes
Ingredients
For the Sponge:- 4 large eggs, room temperature
- 200 g (1 cup) granulated sugar
- 200 g (1⅔ cups) all-purpose flour, sifted
- 1 tsp baking powder
- 100 ml (7 tbsp) sunflower oil or melted butter
- 1 tsp vanilla extract
- Pinch of salt
- 150 ml (⅔ cup) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 4–5 tbsp raspberry or strawberry jam
- Powdered sugar, for dusting
👩🍳 Method
Preheat the Oven:Set your oven to 180°C (350°F). Grease and line two 20 cm (8-inch) round cake pans. Prepare the Sponge:
- Beat the eggs with sugar and a pinch of salt until thick, pale, and tripled in volume (about 6–8 minutes).
- Gently fold in the flour and baking powder in batches, followed by oil (or butter) and vanilla.
- Divide the batter evenly between the two pans and bake for 22–25 minutes, or until a toothpick inserted comes out clean.
- Let the sponges cool completely on a wire rack.
Beat heavy cream with powdered sugar and vanilla until soft peaks form. Chill until ready to use. Assemble the Cake:
- Place one sponge layer on a serving plate. Spread with jam, then top with whipped cream.
- Add the second sponge layer and press gently to secure.
- Dust the top with powdered sugar.
Slice and serve with tea, coffee, or a glass of dessert wine. This cake is best enjoyed the same day it’s assembled.
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