Sponge cake with brandy cream

    40 min

    I guess it's kind of Christmasy since you can only get brandy cream this time of year. Ideal to have on hand throughout the festive season.


    Devon, England, UK
    4 people made this

    Makes: 1 18cm brandy butter sponge cake

    • 115g self raising flour
    • 115g caster sugar
    • 115g melted butter
    • 2 eggs, beaten
    • 2 1/2 tablespoons brandy cream
    • 2 tablespoons seedless strawberry jam
    • icing sugar, for dusting

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 190 C / Gas 6. Grease 2 (18cm) round cake tins and line with baking parchment.
    2. In a mixing bowl, sift the flour and sugar together, then add the butter and eggs to flour and mix well. Divide the cake mixture equally between the two prepared cake tins.
    3. Bake in the preheated oven to 20 minutes, or until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
    4. Meanwhile, beat the brandy butter until thick, creamy and spreadable.
    5. Place the bottom layer of cooled cake onto a serving plate then spread the brandy butter over the top. Take the second layer of cake and spread the jam on its underside then lay on top of the brandy butter. Dust the top with icing sugar to finish; slice and serve.


    You could dust with icing sugar or not its nice either way. You could also add 1 to 2 tablespoons of water to the cake mix if you want it to be a little bit more moist.

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