Jam-Filled Square Sponge Cakes

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Jam-Filled Square Sponge Cakes

Yields: 12 cakes | Prep time: 10 mins | Bake time: 20-25 mins

Ingredients

  • 3 Large eggs (room temperature)

  • ¾ cup Granulated sugar

  • 1 ½ cups All-purpose flour

  • 1 tsp Baking powder

  • ½ cup Whole milk

  • 1/3 cup Vegetable oil (or melted butter)

  • 1 tsp Vanilla extract

  • Pinch of Salt

  • ½ cup Strawberry or Raspberry jam (for the center)

Instructions

1. Prepare Your Equipment Preheat your oven to 175°C (350°F). Grease a square muffin tin or a standard cupcake tin thoroughly with butter or non-stick spray.

2. Whip the Eggs and Sugar In a large bowl, beat the eggs and sugar together using a hand mixer or stand mixer. Beat on high speed for about 5 minutes until the mixture is thick, pale, and has doubled in volume. This airiness is what makes them “melt in your mouth.”

3. Add Liquid Ingredients Lower the mixer speed and gently pour in the milk, oil, and vanilla extract. Mix just until combined.

4. Sift in Dry Ingredients Sift the flour, baking powder, and salt into the wet mixture. Gently fold the dry ingredients in using a spatula. Do not overmix, or the cakes will become tough rather than fluffy.

5. Layer the Batter and Jam

  • Fill each mold about 1/3 of the way full with batter.

  • Place a small dollop (about 1 teaspoon) of jam directly into the center of the batter in each mold.

  • Cover the jam with more batter until the molds are about 3/4 full.

6. Bake Place in the center rack of the oven and bake for 20–25 minutes. The tops should be golden brown and cracked slightly, as shown in the photo.

7. Cool and Serve Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack. This prevents the jam center from burning you while eating.

Tips for Success

  • Room Temperature: Ensure your eggs and milk are not cold; this helps the batter emulsify better for a smoother crumb.

  • The “5 Minute” Claim: While the baking takes longer, the actual active “work” time for this batter is only about 5 minutes if using an electric mixer.

  • Jam Choice: Use a high-quality, thick jam. If the jam is too watery, it may sink to the bottom of the cake during baking.

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