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

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👩‍🍳 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:

1. Beat the eggs with sugar and a pinch of salt until thick, pale, and tripled in volume (about 6–8 minutes).
2. Gently fold in the flour and baking powder in batches, followed by oil (or butter) and vanilla.
3. Divide the batter evenly between the two pans and bake for 22–25 minutes, or until a toothpick inserted comes out clean.
4. 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:

1. Place one sponge layer on a serving plate. Spread with jam, then top with whipped cream.
2. Add the second sponge layer and press gently to secure.
3. 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.