Irish Sponge Cake

Ingredients

• 4 large eggs
• 1/2 cup sugar
• 14 tablespoons cake flour (3/4 of a cup plus two tablespoons)
• 1/8 teaspoon baking powder
• 1/2 cup strawberry jam (or raspberry jam)
• 1 cup heavy whipping cream
• 1 tablespoon confectioners sugar (to dust the top of the cake.)
• 1 teaspoon vanilla extract (optional)

Instructions

1. 1

   Preheat the oven to 375 degrees Fahrenheit. Spray two 9-inch round baking pans with non-stick spray infused with flour, or grease with butter and dust with a light coating of flour.

2. 2

   Add the eggs and sugar to a large mixing bowl. Using an electric mixer, beat the eggs and sugar for 6 to 10 minutes until the mixture has increased in volume and thickened to a consistency of whipped heavy cream. The required time varies depending upon the power of your electric mixer.

3. 3

   In a separate bowl sift the flour and baking powder together. Spoon half the flour into the egg mixture and gently fold it in using a spatula. Repeat with the second half of the flour, folding gently to fully incorporate the flour. Add the vanilla essence with the flour if desired.

4. 4

   Pour half of the cake mixture into each of the prepared baking pans. Bake in the preheated oven at 375 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes. The sponges will be golden brown, with a slight spring to the touch when cooked.

5. 5

   Remove the sponges from the oven and cool in the baking tray for 5 minutes. Carefully remove the sponges from the baking pans and place them to cool completely on a wire tray.

6. 6

   Whip the heavy cream using an electric beater until thick. Add one tablespoon of confectioners' sugar to sweeten if desired. Spread jam on the inner surface of each sponge. Place one layer on a plate, spreading the cream over the jam. Sandwich the cream with the upper sponge layer.

7. 7

   Decorate by sifting a fine layer of confectioners' sugar on top. Slice to serve.