James Martin sponge cake recipe

James Martin’s granny’s sponge cake

There's a secret way to make it and it's not what you might think...

By , 19 July 2016
James Martin’s granny’s sponge cake
  • Ready in: 55 mins
  • Serves: 8
  • Price: 28p per serving

'The key is mixing it by hand,' says James. 'After you've whipped the eggs and the sugar together, don't use a spatula when you add the flour - use your hand. My granny taught me to do it this way, so it was more even. The minute you add flour, the mixture starts to collapse, so you want to mix it in as quickly as possible. If you think of your hands as five spatulas, it's much faster.'

Nutritional Info
Each 138g serving contains
  • Energy 1314KJ 433KCAL
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
of your reference intake.
Typical energy values per 100g: 1314kJ/314kcal.
  • A little butter for greasing
  • 165g plain flour, sieved, plus extra for dusting
  • 110g caster sugar, plus extra for sprinkling
  • 6 medium eggs
  • 150g raspberry or strawberry jam
  • 300ml double cream, softlywhipped
  • Preheat the oven to 180C/160C Fan/ Gas 4. Grease and line the base of a 23cm loose-based cake tin. Sprinkle a little flour in the tin and move about to coat the inside evenly.

  • Put the sugar and eggs in a large mixing bowl and, using an electric hand whisk, beat the eggs and sugar until pale and fluffy enough to form a peak. The mixture should have increased in volume.

  • Fold in the flour with your hands. Pour into the tin and bake for 15-20mins or until the centre of the sponge springs back when gently pressed. If there is still a dip inthe centre of the sponge, continue cooking for a little longer.

  • Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack. Once cold, slice the cake in half and spread the bottom half with your choice of jam. Spoon the cream into a piping bag fitted with a large, plain nozzle and pipe a thick layer over the jam. Top with the other sponge half and sprinkle with caster sugar.