Eggs

Yield – 5-6 servings

Type - Sweet

Function Used – Top & Bottom heat

Temperature- 170 degree Celsius

Time – 25 – 30minutes

Tray Level – 3

Ingredients

Sponge

• 225 g unsalted butter

• 225 g caster sugar

• 4 large eggs (room temperature)

• 225 g self-rising flour (sifted)

• 1 tsp baking powder

• 1 tsp vanilla extract

• 2 tbsp whole milk

• 1 Pinch salt

Filling

• 120–150 g good quality strawberry or raspberry jam

• 250 ml whipping cream (lightly sweetened, soft peaks)

• Icing sugar for dusting

Procedure

1. Pan Preparation-Line and grease two 8-inch tins.

2. Beat butter & sugar until pale and aerated (3–4 minutes medium speed).

3. Egg Incorporation-Add eggs one at a time, if mixture curdles, add 1 tbsp flour to stabilize emulsion.

4. Fold in sifted flour, baking powder, and salt gently. Add milk only if batter feels tight (should drop slowly from spatula).

5. Divide evenly (~350–380 g per tin). Bake 22–25 minutes. Internal temp ~96°C.Surface should be lightly golden and spring back when pressed.

6. Rest 10 minutes in tin. Turn onto rack and cool completely.

Assembly

1. Place one sponge topside down.

2. Spread jam evenly (thin, consistent layer).

3. Pipe or spread whipped cream (do not overfill).

4. Top with second sponge.

5. Light dusting of icing sugar for a traditional finish.