Easy sponge bakewell

    2 hours 5 min

    A bakewell using a simple traditional sponge recipe instead of a frangipane. A good one for family bake days and very tasty!


    26 people made this

    Makes: 1 bakewell sponge

    • For the pastry: 225g (8oz) self raising flour
    • 55g (2oz) butter/margerine
    • 55g lard
    • 2 tbsp icing sugar
    • 8 tsp milk
    • For the sponge: 185g (6.5oz) caster sugar
    • 185g butter/margerine
    • 185g self raising flour
    • 1.5 tsp baking powder
    • 3 eggs at room temp
    • 2 tsp almond flavour
    • 1 tsp vanilla extract
    • 6 tsp milk
    • Strawberry jam

    Prep:20min  ›  Cook:45min  ›  Extra time:1hr cooling  ›  Ready in:2hr5min 

    1. Pastry: Sift flour and icing sugar into a bowl and rub in fats. Stir in milk and bring together into a soft dough. DO NOT over work to avoid pastry being rubbery. Chill for 30 mins and preheat oven 200c or 180c for fan
    2. Line a 10"x10" baking tin. Roll out pastry into a square and roll over rolling pin. Lay into baking tin and gently press into corners with your knuckle. If pastry doesn't reach the top or there are tears use milk to patch up. Blind bake for around 10 mins, when your cake batter is ready and jam is softened the pastry should be ready
    3. Sponge: Cream butter and sugar very well until light and fluffy. At max speed beat in eggs one at a time. Room temp eggs avoid splitting and help achieve an even bake.
    4. Once eggs are well mixed in beat in flavourings and milk and beat a little until fluffier. Sift in flour and baking powder and mix on slowest speed until just combined. Again do not over work. Soften 3 quarters of a standard jar of jam in a bowl
    5. Remove pastry from the oven and spread on the jam. Pour on the cake mix, starting with the edges so jam doesn't spread too much. Even the top and bake 35-45 mins
    6. When cool ice however you like

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