The British tea classic: delicious sponge cake with home made strawberry jam and cream.
Equipment
- Digital scale
- Rubber spatula
- 15 cm (6 inch) round cake pan
- Wilton cake strip
- Digital oven thermometer
- Wilton 1M piping nozzle tip
- Piping bag
Ingredients
Sponge
- 3 (3) eggs room temperature yolk and white separately
- 150 g (¾ cups) Granulated sugar
- 2 teaspoon vanilla extract pure
- 100 g (½ cups) Whole milk room temperature
- 80 g (⅓ cups) Vegetable oil
- 190 g (1½ cups) Pastry flour
Strawberry jam
- 450 g (3 cups) Strawberry fresh or frozen
- 130 g (⅔ cups) Granulated sugar
- 30 g (2 tablespoon) Lemon juice
