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Recipes Dessert
Vanilla Sponge Cake

An easy to make light-and-airy classic sandwich cake filled with Rhodes Strawberry Jam and topped with fresh berries. This cake contains no fat so it is best served on the day it is baked.


  • 6 large eggs
  • 250 ml (1 C) castor sugar
  • 5 ml (1 t) vanilla essence
  • 250 ml (1 C) cake flour
  • 5 ml (1 t) baking powder
  • 15 ml (1 T) boiling water
  • 125 ml Rhodes Quality Strawberry Jam
  • whipped cream (optional)
  • icing sugar for dusting
  • fresh berries for decorating


  1. Beat the eggs, castor sugar and vanilla essence together until the mixture is thick and creamy and leaves a trail.
  2. Sift the flour and baking powder together and gently fold it into the eggs.
  3. Fold in the boiling water.
  4. Pour the batter into 2 cake pans sprayed with non-stick spray and bake in a preheated oven at 180C for 20 minutes or until a skewer, when inserted, comes out clean.
  5. Remove from the oven and turn out onto a cooling rack and allow to cool completely.
  6. Sandwich the two halves of the cake together with the Rhodes Quality Strawberry Jam and whipped cream, if using.
  7. Decorate with the fresh berries.

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