Clotted Cream and Strawberry Jam Cake
A luxurious twist on the classic British afternoon tea, this sponge cake incorporates rich clotted cream into the batter for a velvet-soft crumb, layered with premium strawberry jam and more cream.
Ingredients
Ingredients
- 225 g self-raising flour sifted
- 225 g caster sugar
- 100 g unsalted butter softened at room temperature
- 125 g clotted cream divided; 100g for batter, 25g for filling
- 4 large eggs room temperature
- 1 tsp vanilla bean paste
- 1 tsp baking powder
- 150 g strawberry jam high-quality fruit preserve
- 200 ml heavy whipping cream chilled
- 1 tbsp powdered sugar for dusting
Notes
Store in an airtight container in the refrigerator for up to 3 days due to the fresh cream filling. For the best flavor, allow the cake to sit at room temperature for 15 minutes before serving. You can substitute strawberry jam with raspberry preserve for a sharper tang.