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Split the mixture between the cake tins and put in the oven to bake for 25-30 minutes. The sponge is ready when the top is golden and slightly shrunk from the sides of the tin. Leave to cool in the tins for a few minutes before moving to a wire rack to cool.
Select the best looking sponge for the top layer and then lay the other one, top side down on your serving dish. Spread the jam over the bottom layer, and then whip the cream to soft peaks and spread over the jam.
The Great British Baking Show. Combine butter, flour, sugar, baking powder, salt, and eggs in bowl, and beat with an electric mixer on low speed until evenly combined (do not overmix, as this will result in a rubbery texture), about 2 minutes. 3. Divide mixture between cake pans, and bake in preheated oven until top is golden…
This classic sponge is sandwiched together with sweet fruity jam and freshly whipped cream. This cake is best baked and eaten on the same day if you’re using fresh cream. Store in the fridge for up 2 days. This recipe serves 8 people and takes 45 mins. Each slice of cake works out at 522 calories per serving.
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