Fluffy Vanilla Sponge Cakes with Strawberry Jelly
These delightful sponge cakes layer fluffy vanilla cake with fruity strawberry jelly, topped off with whipped cream for a perfect treat any time of year.
Ingredients
For the cake
- 2 cups all-purpose flour Provides the perfect texture that is tender and light.
- 1.5 cups sugar Gives delightful and comforting taste.
- 1 tablespoon baking powder Leavening agent for a fluffy texture.
- 0.5 teaspoon salt Balances sweetness and enhances flavors.
- 0.5 cup unsalted butter, softened Adds richness and moisture.
- 1 cup milk Brings everything together.
- 1 tablespoon vanilla extract Provides aromatic essence.
- 3 large eggs Essential for structure and moisture.
For the filling and topping
- 1 cup strawberry jelly Adds a luscious layer.
- 1 cup shredded coconut Adds a tropical twist.
- 1 cup whipped cream Provides a fluffy finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter and sugar together until light and fluffy.
- Add the milk, vanilla extract, and eggs into the butter mixture and whisk until well combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes.
- Once baked, let the cakes cool completely in the pans for about 10 minutes before transferring them to a wire rack.
Assembly
- Once cooled, dip the cakes in strawberry jelly.
- Roll the jelly-coated cakes in shredded coconut.
- Layer whipped cream between the cakes before serving.
Notes
Ensure that butter and eggs are at room temperature for a smoother batter. Do not overmix to keep the cake light and fluffy. Let the cakes cool fully before adding jelly and cream for the best results.