Cream Sponge Cake

This recipe is great for when visitors are over or there is an occasion in the family. 

Today was our little boy Christopher's fifth birthday! 

An ideal occasion for making their favourite cake. Immediately after taking the photo, the boys added sprinkles and far too many candles!

Sponge

125g butter

175g caster sugar

3 eggs

175g self raising flour

Filling

Raspberry jam

Whipped cream

Preheat oven to 180*c

Whisk soft butter and sugar together and gradually add the eggs one at a time.

Then sieve in the flour while whisking.

Pour into two greased cake tins.

Bake for 20-25 mins or until the sponge comes away from the sides.

Allow to cool on a wire tray.

Once cooled, place one sponge on a plate.

Spread the raspberry jam on the top and then the whipped cream.

Place the other sponge on top and apply gentle pressure downwards to even out the filling.

To finish, sprinkle caster sugar or icing sugar on top. 

Or alternatively coat the cake in butter cream and frosting. Yummy!