Cream Sponge

An everyday family cake and a Scottish favourite which is finished with a layer of double cream and raspberry or strawberry jam in the centre.

Cook’s Tip: This cake method creates the lightest sponges. The technique involves trapping air – created by beating a large amount of eggs with the sugar – so the mixture is extremely delicate and airy and must be treated with care. It is particularly suitable for sponges that are to be served a