Bake from Scratch

Iconic Irish Baking

IRISH SPONGE CAKE WITH STRAWBERRY PRESERVES AND CREAM

Makes 1 (8-inch) cake

Based on Victoria sponge cake, in prominent circulation since Queen Victoria’s reign, the Irish have elevated the base cake recipe with their classic Irish ingredients of excellent butter from County Kerry and the sweet strawberry preserves of County Wexford.

1¾ cups (219 grams) self-rising flour
4 large eggs (200 grams), room temperature
1 cup (200 grams) plus 2 tablespoons (24 grams) castor sugar, divided
1 cup (227 grams) unsalted butter, room temperature (see Note)
1 cup (240 grams) cold heavy whipping cream
1 teaspoon (6 grams) vanilla bean paste
1 cup (320 grams) strawberry preserves
Confectioners’ sugar, for dusting
Garnish: halved fresh strawberries

1. Preheat oven to 350°F (180°C). Butter 2 (8-inch) round cake pans; line bottom of pans with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat flour, eggs, 1 cup (200 grams) castor sugar, and butter at low speed just until combined. Increase mixer speed to medium, and beat until well combined,

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