Ingredients
- 150 gram sugar
- 5 eggs
- 150 gram all-purpose flour + extra
- pinch of salt
- butter for coating
- 3/4th jar or jam of your choice, depending how thick you’d like your layers (we’ve used pumpkin jam)
Kitchen equipment needed
- standmixer
- spring form (26 cm – 10 inch)
- silicone kitchen brush
- fine sieve
- silicone spatula
- oven
Preparation — 10 minutes
Coat the spring form with butter and a thin layer of flour. Pre-heat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.
Beat the sugar and eggs until they’re pale and fluffy. This can take about 5 to 10 minutes, depending on your mixer. Sieve the flour and salt into the beaten eggs. Carefully fold it into the eggs with a silicone spatula and make sure the batter will keep its fluffy texture.
Finish the jam sponge cake — 30 minutes
Add the batter to the spring form and bake in the oven for about 20 minutes. Exact time depends on the oven, so check if it’s done with a wooden skewer. If the skewer comes out clean, the cake is done.
Let is cool off completely and slice it into two. Coat the bottom with a layer of jam, we chose a very thin layer of pumpkin jam but you can use any kind of jam you’d like. Put the top of the cake onto the other and coat the top with another layer of jam. Enjoy!
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