Classic Sponge Cake with Strawberry Jam

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans.

2. 2

   In a bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Set aside.

3. 3

   In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale and fluffy.

4. 4

   Melt the unsalted butter and let it cool slightly. Add the vanilla extract to the butter.

5. 5

   Gradually fold the flour mixture into the egg mixture, alternating with the melted butter and vanilla. Mix gently to maintain the airiness of the batter.

6. 6

   Divide the batter evenly between the prepared cake pans.

7. 7

   Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

8. 8

   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

9. 9

   Once cooled, spread the strawberry jam over the top of one cake layer.

10. 10

    Place the second cake layer on top of the jam-covered layer.

11. 11

    Dust the top of the cake with powdered sugar if desired, and serve.