Granny Marjorie's jam sponge cake

Recipe from: 5/18/2000 12:00:00 AM
Ingredients 6
Servings 1


Serving Change
  • 500
    butter, at room temperature
  • 400
    castor sugar
  • 6
    extra-large eggs, lightly beaten
  • 600
    self-raising flour
  • smooth apricot jam
  • icing sugar


Preheat the oven to 180 ºC. Grease 2 x 23 cm cake tins with butter or spray with non-stick spray. Line with baking paper. Cream the butter and castor sugar together until light and fluffy. Add the eggs, one at a time, beating continuously. Fold in the flour with a metal spoon. Divide the batter between the cake tins and bake for about 40 minutes until golden brown and firm to the touch. Cool slightly in the tins. Turn out on racks and cool completely. Halve each cake and spread the bottom layers thinly with apricot jam. Top with the upper layers and sprinkle with icing sugar. Makes 2 medium cakes.

Read more on: bake  |  dairy


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