Name: Light and Airy Vanilla Sponge Cake with Raspberry Jam and Fresh Strawberries Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Western
Ingredients: ⅓ cup (40 g) all-purpose flour; ½ cup (60 g) cornstarch; ¼ tsp baking powder; ¼ tsp salt; 4 large eggs, separated (whites and yolks), room temperature; ⅛ tsp white vinegar; ⅔ cup (132 g) white granulated sugar, divided in half; 1½ tbsp warm water; 2 tsp vanilla essence/extract; 2 tbsp (30 g) unflavored vegetable oil (canola); ½ cup (100 g) white granulated sugar; ½ cup (110 g) boiling water; 2 cups (375 g) cold whipping cream; 2 tsp icing sugar (powdered/confectioners sugar); ½ tsp vanilla essence/extract; 1 punnet fresh strawberries for decorating; 1 batch of homemade raspberry jam filling

Jump to Recipe· 4.2 from 58 reviews

If you have a soft spot for cakes that feel like a delicate cloud melting on your tongue, then you are absolutely going to adore this Light and Airy Vanilla Sponge Cake with Raspberry Jam and Fresh Strawberries Recipe. It’s the kind of dessert that effortlessly combines a tender, fluffy sponge with the vibrant sweetness of raspberry jam and the fresh, summery zing of strawberries. This cake isn’t just delicious – it’s a beautiful celebration of simple, fresh ingredients coming together in harmony, guaranteed to impress friends and family or simply brighten your day with a slice of joyful indulgence.

Ingredients You'll Need

The image shows a two-layer vanilla sponge cake on a clear cake stand with a white marbled surface below. The bottom layer has a visible layer of red strawberry slices and jam spread evenly over it. On top of the strawberries, there is a layer of thick white cream being spread smoothly using a spatula held by a woman's hand. The second image shows the second layer of sponge cake stacked on top of the first, with a thick dollop of white cream on top being spread with a spatula. The sponge layers are light golden yellow, with the red strawberry layer visible between them, and the cream appears fluffy and smooth. Photo taken with an iphone --ar 4:5 --v 7

With straightforward, everyday ingredients, this recipe ensures that you won’t need a special trip to the store. Each component plays a vital role, whether it’s the structure and tenderness from the flour and eggs, the moisture and sweetness delivered by the syrup and jam, or the fresh contrast provided by the strawberries and cream.

⅓ cup (40 g) all-purpose flour: Provides the body and light crumb to the sponge without weighing it down.
½ cup (60 g) cornstarch: Key for that signature airy and tender texture by softening the flour.
¼ teaspoon baking powder: A little lift agent for extra springiness.
¼ teaspoon salt: Balances flavors and enhances the sweetness overall.
4 large eggs (separated): Egg whites whip up to create incredible volume while yolks contribute richness.
⅛ teaspoon white vinegar: Helps stabilize the whipped egg whites, ensuring perfect peaks.
⅔ cup (132 g) white granulated sugar (divided): Sweetens the cake and stabilizes whipped mixtures.
1½ tablespoon warm water: Hydrates the egg yolks enhancing smoothness in the batter.
2 teaspoon vanilla essence/extract: Adds classic warm vanilla aroma essential to sponge cake.
2 tablespoon (30 g) vegetable oil (canola recommended): Keeps the cake moist without interference in flavor.
½ cup (100 g) white granulated sugar (for simple syrup): Makes the syrup that gently soaks and keeps the sponge soft.
½ cup (110 g) boiling water: Combines with sugar to create the simple syrup.
2 cups (375 g) cold whipping cream: Whipped to fluffy perfection to complement the cake layers.
2 teaspoon icing sugar: Sweetens the whipped cream lightly without grittiness.
½ teaspoon vanilla essence/extract (for cream): Elevates the whipped cream with subtle warmth.
1 punnet fresh strawberries: The jewel on top, adding juicy bursts and fresh vibrancy.
Raspberry jam: The perfect sweet-tart filling that pairs beautifully with the cream and sponge.

How to Make Light and Airy Vanilla Sponge Cake with Raspberry Jam and Fresh Strawberries Recipe

Step 1: Prepare Your Ingredients and Oven

Start by preheating your oven to 160 °C (320°F) with the fan on for that even baking that guarantees a perfectly risen and golden sponge. If your oven doesn’t have a fan, crank it up to 175 °C (347°F). While the oven warms, line the bottoms of two 8x3 inch baking tins with baking paper. Avoid greasing the sides to allow the cake to climb and hold its shape well during baking.

Step 2: Mix the Dry Ingredients

In a bowl, combine your flour, cornstarch, baking powder, and salt. Even though you don’t need to sift just yet, thorough mixing ensures an even distribution of leavening agents so your cake rises consistently fluffy.

Step 3: Whip Egg Whites to Stiff Peaks

In a separate bowl, start whipping your room temperature egg whites with white vinegar on medium-high speed. After they become frothy, gradually add ⅓ cup sugar and whip until stiff peaks form. This aerated egg white base is the magic behind the light and airy texture that makes this sponge cake stand out.

Step 4: Whip Egg Yolks with Sugar and Flavorings

In another bowl, combine ⅓ cup sugar with warm water to dissolve the sugar, then whisk in the egg yolks and vanilla on medium-high speed until thick and ribbon-like. This process builds a rich, smooth base that contributes to the cake’s tender crumb.

Step 5: Incorporate Oil and Combine Mixtures

Slowly pour the vegetable oil into the yolk mixture while mixing to keep everything smooth and evenly combined. Next, fold half of the whipped egg whites into the yolk batter for a light base. Then sift the dry ingredients into that mixture, folding gently but thoroughly. Finish by folding in the remaining egg whites cautiously to maintain the air bubbles without overmixing.

Step 6: Bake Your Sponge Cakes

Divide the batter evenly into your prepared tins. Lightly tap the tins on the counter to pop any big air bubbles and run a thin knife through the batter for an even consistency. Bake for about 25 minutes. When the top springs back gently to the touch, they are done!

Step 7: Cooling and Preparing for Layering

Immediately tap the hot sponges on the counter and invert the tins onto a wire rack to cool completely, preventing deflation. When cooled, trim off the darker edges for a soft, even texture and brush the layers generously with simple syrup for moistness. This step is crucial for maintaining that melt-in-your-mouth softness everyone will swoon over.

Step 8: Whip the Cream

Whip your cold cream together with icing sugar and vanilla to stiff peaks. Be careful not to overwhip; perfectly whipped cream should hold peaks but still be silky and smooth for easy spreading.

Step 9: Assemble Your Masterpiece

Lay one sponge layer on your serving plate, spread a thin layer of luscious raspberry jam across the top, then neatly arrange halved fresh strawberries upside down. Dollop on a generous layer of whipped cream and smooth even. Repeat with the second sponge layer, top with more whipped cream and decorate beautifully with strawberries on top. This assembly makes every bite a blissful harmony of softness, sweetness, and fresh fruitiness.

How to Serve Light and Airy Vanilla Sponge Cake with Raspberry Jam and Fresh Strawberries Recipe

A slice of light yellow sponge cake shows two thick soft layers with a thick white cream layer in between. Inside the cream, there is a bright red strawberry cut in half, its texture soft but clear. On the right side, a whole red strawberry with seeds is partly covered by cream and sticks out slightly from the cake. The slice sits on a white plate, and the surface underneath has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your cake’s gorgeous presentation, add a few extra fresh mint leaves and a light dusting of icing sugar over the strawberries. Edible flowers also make a charming touch for special occasions and bring a pop of color that complements the cake beautifully.

Side Dishes

Serve your slice alongside a cup of freshly brewed tea or a glass of sparkling rosé for an elegant pairing. A scoop of vanilla bean ice cream or a small dish of mixed berries can also add an extra layer of indulgence and refresh your palate between bites.

Creative Ways to Present

Turn this classic dessert into a layered trifle by breaking the sponge into cubes and layering it with raspberry jam, whipped cream, and strawberries in a glass bowl. Alternatively, create mini individual cakes using cupcake tins for personalized portions that look just as stunning and are perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake tightly wrapped in plastic or stored in an airtight container in the refrigerator for up to 3 days to maintain its moisture and freshness. The whipped cream topping is best consumed within this time frame for peak taste and texture.

Freezing

You can freeze plain sponge layers without the cream or jam for up to one month. Wrap the layers tightly with plastic wrap and then foil to protect from freezer burn. Thaw thoroughly in the refrigerator before assembling and decorating to preserve the sponge’s lightness and flavor.

Reheating

Avoid reheating once the cake is assembled with cream and jam, as it can cause the cream to melt. Instead, warm up individual uneaten sponge layers gently in a microwave for a few seconds to revive softness if desired before adding fresh toppings.

FAQs

Can I use cake flour instead of all-purpose flour in this recipe?

This particular recipe calls for all-purpose flour combined with cornstarch to achieve that signature light and airy texture. Cake flour alone might not give the exact same result, but if you cannot find all-purpose flour, substituting just the all-purpose flour portion with cake flour might work okay, though results can vary.

Why is white vinegar added to the egg whites?

White vinegar helps stabilize the egg whites, allowing them to maintain their volume and stiffness when whipped. This ensures your sponge cake rises beautifully and stays fluffy without collapsing.

How important is brushing the sponge with simple syrup?

This is a game-changer step. Since this sponge doesn't have a lot of fat, it can dry out quickly. Brushing simple syrup keeps your cake layers moist and tender, making every bite a heavenly experience that you will want to savor again and again.

Can I make this cake dairy-free?

You can substitute the whipping cream with a dairy-free alternative like coconut cream whipped with powdered sugar and vanilla. Keep in mind this will alter the flavor slightly but still provide a deliciously creamy complement to the sponge and jam.

How do I know when the sponge cake is perfectly baked?

The tops should spring back gently when pressed and create a slight indent that slowly bounces back. A toothpick inserted in the center should come out clean or with just a few moist crumbs. Overbaking can lead to dryness, so keep an eye on the timing!

Final Thoughts

Now that you have the secrets to this exquisite Light and Airy Vanilla Sponge Cake with Raspberry Jam and Fresh Strawberries Recipe, I encourage you to bake it soon and savor the joy that comes from homemade goodness. It’s one of those cakes that brings smiles effortlessly, whether for a special celebration or a cozy afternoon treat. Trust me, once you try it, it will quickly become a cherished recipe in your baking repertoire.