There is nothing quite like the taste of fresh cream and strawberries at this time of year, and sandwiching them between light and fluffy sponge cake is one of my favourite ways to eat them. Another simple recipe that the kids will enjoy getting involved in. Lots of little jobs for little hands. A very straightforward recipe where all of the cake ingredients just get mixed up together in one go, so you can’t go far wrong. A vanilla sponge sandwich is a classic and one of those cakes we often made for dessert when I was a kid. A slice of nostalgia served with a side of chantilly cream!
Vanilla Sponge Sandwich with Chantilly Cream
For the sponges:
175g butter (softened)
175g caster sugar (granulated will work either!)
175g self-raising flour
1 1/2 tsp baking powder
1/2 tsp of vanilla essence
For the filling:
4 tbsp strawberry jam
250ml cream (whipped)
1 tbsp icing sugar
4-5 drops of vanilla essence
200g fresh strawberries (sliced)
You will also need: 2 x 7 inch (18cm) sandwich tins
- Grease the tins with butter, and line each base with parchment paper, then set aside.
- Beat all of the sponge ingredients together until well combined using a wooden spoon or mixer. Continue to mix until smooth.
- Divide the mixture between the two tins. Bake at 180C (160C fan) for 25 minutes or until the sponge cakes spring back when touched.
- Remove the cakes from the tins and place on a wire rack to cool completely.
For the chantilly cream:
Whisk the cream, vanilla essence and icing sugar together until well-whipped and the cream mixture resembles stiff peaks.
Spread the jam onto one of the cakes, then top with the cream and arrange the strawberries before placing the second sponge on top. Sprinkle top of the cake with icing sugar and arrange a handful of chopped strawberries on top to decorate.
I have been trying out this wonderful Taylor & Colledge vanilla essence lately and love it. It’s available in most of the supermarkets and though it may seem pricey on the shelf, a little goes a long way and the flavour is second to none!