This light, fluffy sponge cake filled with sweet jam and plump raisins is a perfect treat for tea time or any casual dessert occasion. The combination of the soft cake and fruity filling creates a delightful balance of flavors. Here’s how to make it!
Ingredients
For the Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/2 cup raisins (soaked in warm water for 10 minutes, then drained)
For the Filling and Topping:
- 1/3 cup fruit jam (raspberry, strawberry, or apricot)
- Powdered sugar (optional, for dusting)
Instructions
1. Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round or square baking pan with parchment paper to ensure easy removal after baking.
2. Make the Batter:
- In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This will take about 2-3 minutes with an electric mixer on medium speed.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.
- In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps prevent clumps and ensures even distribution of the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; avoid overmixing to keep the batter light and airy.
- Fold in the soaked and drained raisins gently with a spatula. This will distribute them evenly throughout the batter without deflating it.
3. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back when lightly touched.
- Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. Assemble the Cake:
- Once the cake is cool, carefully slice it in half horizontally using a serrated knife to create two layers.
- Spread the fruit jam evenly on the bottom layer. Choose a jam that complements the flavor of the raisins. Raspberry, strawberry, or apricot all work wonderfully.
- Place the top layer back on and gently press it down to secure the jam filling.
5. Decorate and Serve:
- Dust the top with powdered sugar for a light, elegant finish (optional).
- Slice the cake into wedges and serve with tea or coffee for a delightful treat.
Tips for Success:
- Raisin soaking tip: Soaking the raisins in warm water helps plump them up and ensures they don’t dry out in the batter.
- Jam variety: Feel free to experiment with different types of fruit jam. Raspberry or strawberry offers a tart-sweet contrast to the rich cake, while apricot gives a more subtle, sweet flavor.
- Even layers: When slicing the cake in half, be sure to do it slowly and evenly to avoid uneven layers. A serrated knife works best for this.
Storage:
- Room temperature: This cake stays fresh for up to 3 days when stored in an airtight container at room temperature.
- Refrigeration: If you have leftover cake, store it in the fridge for up to 5 days. Just be sure to cover it tightly to prevent it from drying out.
Conclusion:
This Jam and Raisin Sponge Cake is a delightful, moist treat that’s perfect for any occasion. The combination of fluffy sponge cake, sweet fruit jam, and plump raisins creates a nostalgic dessert that’s sure to be a hit at tea time or as a simple dessert after a meal. Enjoy the delicate flavors and light texture with your favorite hot beverage!