This simple afternoon tea sponge cake recipe is truly a delight! A light, airy sponge cake and frosting that is absolutely wonderful.
I often make this cake for my family member’s birthdays, especially our oldest son. He always requests that I make this cake! This simple afternoon tea sponge cake is so easy to whip up, even if you find yourself in a time crunch.
My simple afternoon tea sponge cake recipe is inspired by the classic European Victorian Sponge cake. Although I did not call this recipe that, because it does differ slightly than that classic cake.
If you are looking for more delicious dessert recipes, be sure to check out my Blueberry Lemon Streusel Muffins or my Delightfully Chewy Chocolate Chip Cookies!
Tools You May Need
Stand mixer (I use a Kitchen Aid)
Parchment paper
Cake stand (optional)
Mixing bowl
Ingredients
Sponge Cake:
- 7 eggs (room temperature)
- 1 cup sugar
- 1 cup flour
- 1/2 tsp baking powder
Frosting:
- 12 oz cream cheese, room temperature
- 1 cup heavy whipping cream (cold)
- 3/4 cup sugar
Filling:
- 2/3 cup strawberry jam
Topping:
- 1/2 cup frozen or fresh blueberries
Instructions
To make the cake:
Pre-heat oven to 350 degrees Fahrenheit.
Measure out a piece of parchment paper for 2 cake pans. You can trace and cut circles out of the parchment paper. Apply to the bottoms of the cake pans.
In a stand mixer, combine 7 eggs and 1 cup of sugar. Beat on high speed for 6-7 minutes, or until mixture becomes noticeably very fluffy.
Place flour and baking powder into a separate bowl and combine well. Carefully sift the dry mixture into the wet mixture, using a spatula, a little at a time. Stop when the flour is fully mixed in. Overmixing will cause the sponge cake not to rise.
Transfer the cake batter, splitting it evenly into 2 cake pans.
Bake at 350 degrees for 23-25 minutes.
To make the frosting:
In a stand mixer, combine cream cheese and sugar. Beat until smooth.
Add in the heavy whipping cream and mix on high speed until mixture gets fluffy. Set aside.
To assemble the cake:
Once the cakes have cooled, remove them from cake pans, and carefully take off the parchment paper.
I use one of the used parchment papers to put on the bottom of the cake stand where I will be arranging my cake.
Place one of the cakes on the cake stand and apply a layer of frosting, using half of the cream cheese frosting. Then apply about 2/3 cup of strawberry jam on top of the cream cheese frosting.
Next, place the second cake on top. Apply the remainder of the frosting and distribute evenly.
Last, top with some frozen or fresh blueberries.
How to Serve
This cake is absolutely delicious on its own, but serving it with a cup of tea makes this dessert an even better treat!
Simple Afternoon Tea Sponge Cake Recipe
This simple afternoon tea sponge cake recipe is truly a delight! A light, airy sponge cake and frosting that is absolutely wonderful.
My simple afternoon tea sponge cake recipe is inspired by the classic European Victorian Sponge cake. Although I did not call this recipe that, because it does differ slightly than that classic cake.
Ingredients
- 7 eggs (room temperature)
- 1 cup sugar
- 1 cup flour
- 1/2 tsp baking powder
- 12 oz cream cheese, room temperature
- 1 cup heavy whipping cream (cold)
- 3/4 cup sugar
- 2/3 cup strawberry jam
- 1/2 cup frozen or fresh blueberries
Instructions
To make the cake:
Pre-heat oven to 350 degrees Fahrenheit.
Measure out a piece of parchment paper for 2 cake pans. You can trace and cut circles out of the parchment paper. Apply to the bottoms of the cake pans.
In a stand mixer, combine 7 eggs and 1 cup of sugar. Beat on high speed for 6-7 minutes, or until mixture becomes noticeably very fluffy.
Place flour and baking powder into a separate bowl and combine well. Carefully sift the dry mixture into the wet mixture, using a spatula, a little at a time. Stop when the flour is fully mixed in. Overmixing will cause the sponge cake not to rise.
Transfer the cake batter, splitting it evenly into 2 cake pans.
Bake at 350 degrees for 23-25 minutes.
To make the frosting:
In a stand mixer, combine cream cheese and sugar. Beat until smooth.
Add in the heavy whipping cream and mix on high speed until mixture gets fluffy. Set aside.
To assemble the cake:
Once the cakes have cooled, remove them from cake pans, and carefully take off the parchment paper.
I use one of the used parchment papers to put on the bottom of the cake stand where I will be arranging my cake.
Place one of the cakes on the cake stand and apply a layer of frosting, using half of the cream cheese frosting. Then apply about 2/3 cup of strawberry jam on top of the cream cheese frosting.
Next, place the second cake on top. Apply the remainder of the frosting and distribute evenly.
Last, top with some frozen or fresh blueberries.
Notes
This cake is absolutely delicious on its own, but serving it with a cup of tea makes this dessert an even better treat!
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