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1
Line a 7 x 3in / 18 x 8cm baking tin with parchment paper, sides and bottom.
2
Separate the egg yolks from the white, and divide the 112g of sugar into 3 equal parts, approx 37.5g each.
3
Add the egg whites to a stand mixer, and using the whisk attachment, start whisking on medium to high speed, adding the 3 parts of sugar, at 1 minute intervals, your final meringue should have stiff pointy peaks.
4
Add the vanilla extract to the egg yolks, and whisk by hand for 1 minute, until foamy and light in colour, add the egg yolk mixture to the meringue, and whisk for 30 seconds, until it is all amalgamated.
5
At this point, it’s time to preheat your oven to, 170°C that’s 340°F or Gas mark 3.
6
Next remove the bowl from the machine, and sift in the salt, and the flour. I’m using selfraising flour in this recipe, which already contains baking powder, but if you are using plain or all-purpose flour, you’ll need to add 1tsp that’s, 4g of baking powder.
7
Using a spatula, gently fold the flour into the mixture, once again don’t over mix, or you will knock the air out of the mixture.
8
Put your oil and milk into a small bowl, and add 2 tbls of your cake batter, and whisk them together, then gently fold this mixture, back into your cake batter.
9
Carefully pour your cake batter into the prepared baking tin, place in the middle of your pre-heated oven, and set your timer for 40 minutes.
10
Add the cream, vanilla extract, and the sugar, into a bowl and whisk until the cream thickens to stiff peaks, cover and refrigerate, using an electric hand mixer, this should take around 3 to 4 minutes, ( FYI, this can be made hours in advance)
11
When the time is up, remove the cake from the oven, and immediately turn it out of the tin, place it on a wire rack for 30 minutes, before removing the paper.
12
Cut the cake into 3 layers, (see video for tips on how to uniformly do this).
13
Place the bottom sponge layer on a serving plate, or cake stand, and add a thin coat of a jam of your choice, then add a layer of your Chantilly cream on top of the jam, add the middle cake layer, and repeat the filling of jam and cream.
14
Place the last sponge on the top, gently compressing it, and give the top a good sprinkle of Icing/powdered sugar, to finish it off.
15
Place the cake in the refrigerator for an hour to allow the jam and cream to stiffen up before slicing and serving, with a nice cup of tea.
16
Enjoy
Method
Ingredients
The sponge:
4 large eggs: yolks separated
112g / 4oz Selfraising flour
112g / 4oz Sugar
30g / 2tbls Milk
30g / 2tbls Vegetable oil
2g / ¼tsp Salt
6g / 1tsp Vanilla extract
The filling
300g / mls Double / whipping / heavy cream
150g / 5½oz Jam of your choice
6g / 1tsp Vanilla extract
12g / ½oz Icing / powdered sugar
If you are using plain or all purpose
Flour, add 4g / 1tsp baking powder
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