This document provides a recipe for a strawberry sponge cake with three steps: 1) Mix together eggs, butter, flour, sugar, and vanilla to make the sponge cake batter and divide between two baking tins. 2) Bake the cakes for 35-40 minutes until a knife inserted comes out clean. 3) Once cooled, layer one cake with strawberry jam and whip cream, stack the second cake on top, and decorate with more cream and strawberries.

1. Sophie’s Naughty Tea Time Treat – Strawberry Sponge Cake
There are many sponges around but this is my favorite tea time treat and a great one to make with the
grandchildren!!
Simply gather your eggs together and weigh them, then use this measurement to weigh equal quantities
of flour, sugar and butter.
Sponge
2 x 8 inch slightly greased and lined baking tins
6 x large fresh free-range eggs
Same weight of butter (at room temperature)
Same weight of self-raising flour
Same weight of golden caster sugar
1 x Tea spoon of baking powder for luck
Seeds from 2 vanilla pods or teaspoon of good quality vanilla paste
Filling
Good quality strawberry jam
6 x fresh British strawberries
250g whipping or double cream
½ a cup of icing sugar Preheat oven – Gas mark 3, 325F (170C)
1) Start off by sifting the flour and baking powder into a large mixing bowl.
Betty’s Top Tip “Holding the sieve quite high gives the flour a good airing”
2) Next, break the eggs into the bowl and add the sugar, butter & vanilla then whisk together.
Betty’s Top Tip “If the mixture seems a little stiff add a little milk, if it is too runny add a little more sifted
flour”
3) Divide the mixture into the two greased and lined baking tins. Then place in a preheated oven and
bake for around 35-40 mins.
Betty’s Top Tip “To check whether the sponge has baked through place a sharp knife into the middle. If the
knife comes out clean then take the baking tins out of the oven, if not give them 5 mins extra in the oven.”
4) Remove them from the oven then wait for about 5 minutes before turning them out on to a cooling
rack and carefully peeling off the base paper.
5) Once cooled, mix the whipping cream together with the sifted icing sugar. When the cream has
stiffened spread generously over one of the sponge tops, on the remaining sponge spread a layer
of strawberry jam and fit the two together.
I then like to spread a layer of cream over the top and decorate with half cut strawberries!