Sponge cake with jam

Cookinero 24 Feb 2025

Traditionally, sponge cake dough is prepared according to one scheme: first, beat the eggs with sugar, then add the liquid ingredients, and only then the flour. After combining all the ingredients, the dough is put in the oven. But there are other baking options. For example, sponge cake with jam. It can be pear, cherry or raspberry. In this recipe, you don’t have to beat the eggs for a long time. Instead, you need to extinguish the jam with soda. Due to the reaction that occurs, the baked goods will become fluffy. We suggest you familiarize yourself with a simple recipe for sponge cake with jam.

How to cook Sponge cake with jam

Step 1

Sponge cake with jam

Take care of the jam. Put it in a dry and clean container and add soda. Stir and leave for 5 minutes. During this time, the components will react and the jam will rise.

Step 2

Sponge cake with jam

In another bowl, beat the eggs. Add salt and beat quickly with a mixer for about 30 seconds. Gradually, in a thin stream, add sugar. Beat for another 3 minutes.

Step 3

Sponge cake with jam

Add jam to the egg mixture. Then add vegetable oil and stir with a spoon until smooth.

Step 4

Sponge cake with jam

Add the prepared flour and mix. If the dough seems too runny, add another 50-100 g of flour.

Step 5

Sponge cake with jam

Start baking. Transfer the finished dough into the form. Put it in the oven and bake for 50 minutes. After that, take it out and wait until the sponge cake cools completely. Then take it out of the form.

Sponge cake with jam - FAQ About Ingredients, Baking Time and Storage

Yes, homemade jam works perfectly! Just ensure it's smooth and free of large fruit chunks for even distribution in the batter.
You can use melted butter or coconut oil as a substitute for vegetable oil, but it may slightly alter the texture and flavor.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days to extend freshness.
Yes, replace the regular flour with a gluten-free flour blend, but adjust the quantity slightly as GF flours may absorb moisture differently.
Dust with powdered sugar, drizzle with melted chocolate, or serve with whipped cream and fresh berries for an elegant touch.
Yes, wrap the cooled cake tightly in plastic and freeze for up to 2 months. Thaw at room temperature for 2-3 hours before serving.
Overmixing the batter or using too much flour can cause denseness. Gently fold ingredients and measure flour accurately for a lighter texture.
Yes, you can reduce the sugar by 10-20%, but it may slightly affect the cake's moisture and browning.
The soda reacts with the jam's acidity, creating bubbles that help lighten the cake's texture.

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