A light, fluffy sponge cake filled with the sweetness of jam and raisins, perfect for tea time or a quick dessert.
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 (e.g., raspberry, strawberry, or apricot)
- Powdered sugar (for dusting, optional)
Instructions
- 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.
- Make the batter:
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, and add the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in the soaked and drained raisins gently.
- Bake the cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Assemble the cake:
- Once the cake is cool, slice it in half horizontally using a serrated knife.
- Spread the jam evenly on the bottom layer, then place the top layer back on.
- Decorate and serve:
- Dust the top with powdered sugar if desired.
- Slice and serve with tea or coffee.
This Jam and Raisin Sponge Cake is moist, flavorful, and filled with nostalgia! 🍰🍇