As I sat down to write up the recipe for this absolutely amazZzing Strawberry Jam Sponge Cake, I suddenly realized all of this month's posts have been more on the sweet than savory side. Yes, I am guilty of sharing mostly desserts (aka foods to satisfy your sweet tooth and soothe your soul). In full disclosure I am also guilty of attempting to convince you some of them are perfectly suitable for enjoying at breakfast! And I will probably try to cause you to rethink how you look at your morning meal again, particularly given THIS cake is made with both strawberry preserves and fresh strawberries. Because in my world both of those things qualify as acceptable breakfast food choices! Does anyone else subscribe to that way of thinking? Or what how about it's after dinner somewhere?
The inspiration for this recipe came from 'Donegal Table: Delicious Everyday Cooking', a new cookbook written by the cousin of the husband of my friend Rose. Beyond generously sharing this book with me, she will periodically share with us photos of some of the most beautiful, breathtaking places in her home country of Ireland. Giving us proof the grass is really greener on the other side of the pond. Within seconds of receiving these borderline surreal photos, someone will almost instantly respond with 'my bags are packed, when are we leaving?'. While I genuinely believe we will all travel together to County Mayo and Donegal someday, making a recipe coming from Donegal let me and my imagination vicariously travel there.
While we are months away from having access to an overabundance of ripe, fresh strawberries here in the midwest, the quality of strawberries at the grocery stores has increased significantly in the past couple of weeks. And the ones I used in making this Strawberry Jam Sponge Cake were absolutely perfect.
In spite of not ever having made this recipe before I tinkered with it ever so slightly. Although I was a tad reluctant to use baking powder in a cake using self-rising flour, I decided to trust the recipe. I quantified a few drops of vanilla essence to half-teaspoon of vanilla extract and added a quarter-teaspoon of kosher salt to the sponge cake's ingredient list. For the whipped cream, I used the basic ingredient proportions found in Stella Parks's Make Ahead Whipped Cream to ensure my finished decorated cake wouldn't weep before it was served.
I don't know about you, but I find almost any cake made with fresh berries irresistible.
In keeping with the original recipe, I used aster sugar instead of granulated sugar. However, if caster sugar isn't available or accessible, go ahead and use granulated sugar. You may just need to beat it slightly longer for it to reach a light, fluffy, creamy consistency.
Instead of sifting the self-rising flour, baking powder and salt prior to starting the batter, I waited until it was time to add it in. As far as cake batters go, this is one of those thick, lush ones. However, if your batter looks a little curdled when you are adding the eggs, don't panic. It will all smooth out when the dry ingredients are blended in.
I debated as whether to use one 8" inch (20 cm) pan or divide the cake batter into two pans. Mostly because I am not very skilled at cutting a cake crosswise. In the end I decided I would use only one pan and stop avoiding things I don't think I am good at. When you start spreading the strawberry preserves on the bottom cut layer of the cake, you realize this cake absolutely must be made in a single pan. It wouldn't taste as delicious if the strawberry preserves weren't allowed to seep into cake's lovely crumb.
Almost three quarters of a cup of the strawberry preservers were spread to the edges of the bottom layer. I saved a quarter cup to spread thinly on the top of the cake, leaving a no-preserve two inch border.
How you finish this Strawberry Jam Sponge Cake is completely up to you. I decided to pipe the homemade whipping cream on the top and along the edges of the cake before piling up the strawberries in the center.
The recipe for the homemade whipping cream below will give you more than you need, but enough to serve a bowl of it on the side to serve with the cake. Some of us really like freshly whipped cream.
The dusting of confectionary sugar over the top of the cake is another finishing option. The cake is beautiful with or without it.
If you are looking to for a cake to serve for May Day, Mother's Day, with a cup of tea, for dessert, for a celebratory event, or just because, make this Strawberry Jam Sponge Cake. It whips up very quickly, however, it is one of those swoonworthy cakes everyone will think you spent hours making. Don't spoil anyone's perceptions by telling them how easy it is to make.
A couple of weeks ago, I received a mini-Artisan KitchenAide as a gift. I had been wanting one for awhile but for some reason couldn't bring myself to purchasing it as I already owned a larger one and a hand mixer. Had I known what a convenience this mini-version would be, let alone what having two stand mixers at the same time to work with was, I wouldn't have deprived myself. It was the absolutely perfect size for making both the Strawberry Jam Sponge Cake and the homemade whipping cream.
The ratio of sweetness of the whipping cream and strawberry preserves to the texture of the cake will create the most magical bites of deliciousness in your mouth. This Strawberry Jam Sponge Cake is one definitely on the list to make multiple appearances on my table in the months ahead. And maybe when I take a bite and close my eyes, I can pretend I have been transported to a beautiful countryside somewhere in Ireland. A girl has to dream, has to wish, doesn't she?
Strawberry Jam Sponge Cake (a slight variation to the After School Jam Sponge recipe in Brian McDermott's cookbook 'Donegal Table: Delicious Everyday Cooking')
Ingredients
Cake
15 Tablespoons (200 g) unsalted butter, room temperature (recommend Kerrygold)
1 cup (200 g) caster or granulated sugar
4 large eggs, room temperature
200 g self-rising flour (slightly more than 1 1/2 cups)
1 teaspoon baking powder
1/8 teaspoon kosher salt
1/2 teaspoon vanilla
12-16 ounces fresh strawberries
13 ounce jar (approximately 1 generous cup) strawberry preserves or jam
Confectionary sugar for dusting, optional
Homemade Whipped Cream
2 1/4 cups heavy whipping cream
3/4 cup caster sugar (could also use granulated sugar)
1/4 teaspoon kosher salt
1 Tablespoon vanilla
Directions
Cake
1. Preheat oven to 375 degrees (F) or 190 degrees (C). Prepare one 8" (20cm) cake pan with butter and/or baking spray and line bottom parchment paper. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment or in a medium-sized bowl if using a hand mixer, cream the butter and sugar until light and fluffy (approximately 5-6 minutes).
3. Add in the eggs one at a time, beating until each is incorporated.
4. Mix in the vanilla extract.
5. Sift the flour, baking powder and salt over the batter. Mix only until the dry ingredients have been fully incorporated.
6. Scrape the cake batter into the cake pan. Smooth the top of the cake with an offset spatula.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Note: Start checking your cake for doneness at the 30 minute mark.
8. Turn the cake out onto a cooling rack and allow it to come to room temperature.
9. Cut the cake in half crosswise. Try your best to get two evenly cut halves. Note: The cake is much easier to cut if the cake has completely cooled and if you use a serrated knife.
10. Place the bottom cake half on a cake platter (cut side up) and spread approximately 3/4 cup of the strawberry preserves over it. Spread it all the way to the edges.
11. Place the top half on, spread 1/4 cup of the preserves on, leaving at least a two inch preserve free border.
12. Pipe the whipped cream around the top and edges of the cake. Fill the center of the cake with cut strawberries. Note: For visual texture, cut the strawberries in halves and quarters.
13. Dust the top of the finished cake with sifted confectionary sugar (optional).
14. Serve and enjoy. Store, lightly covered any leftover pieces in the refrigerator. Note: Don't forget to serve the extra whipping cream on the side.
Homemade Whipped Cream
1. In the bowl of a standing mixer fitted with a whisk attachment, combine the whipping cream, sugar, vanilla, and salt. Mix on medium-low speed to dissolve the sugar (approximately one minute). Then increase speed to medium-high and whip until the cream is thick enough to hold firm peaks (approximately 3-4 minutes).
2. Use immediately or cover and store in the refrigerator for 8 hours. Note: Refrigerate any leftovers in an airtight container for up to a week. Before serving, briefly rewhip to restore it back to its light and silky texture.
Notes: (1) Use 130 g per cup when measuring flour. (2) Choose whipping cream having at least 17% saturated fat). (3) Homemade strawberry preserves would be awesome on this cake, however, in lieu of homemade use the highest quality strawberry preserves you can find. My go-to jarred jam is Bonne Maman.
The magnolia tree on the side of the house in bloom, finally.
