5 Reviews

This turned out really great. I had last minute notice of company coming for dinner so I tried this great recipe. I did veganize it (soy milk, margarine, egg replacer) and it still turned out great. I'm sure that it would be even better the next day, but my guests requested to take it home they were so impressed!

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Xanthia August 26, 2007

This is exactly what is sounds like: a tender sponge cake with a jam filling! Tasty and lovely, I love this with my afternoon cup of coffee. For a more formal do, I would whip up some cream to add to the filling & use as frosting. Simple and so, so good! Thanks for sharing!

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stormylee July 22, 2006

This cake is quick and easy and quite good! The main flavor is from the jam you use so make sure to use a favourite! I had a little trouble with the texture of the cake but it could have been my fault as I used whole wheat pastry flour as that is all I had. Thanks for the recipe! :)

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LUv 2 BaKE July 21, 2006

This is an easy dessert that would be elegant enough to serve to guests or for a quick week night dessert. I used a mixture of Splenda and granulated sugar and not having raspberry jam, I went with strawberry. Thanks for posting and for being such a Diva!

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PaulaG July 16, 2006

Made this for breakfast this morning and it moved rather quickly. :) I used just half cup of sugar in the cake and about a cup of jam in the filling. One suggestion is to warm the jam a bit - not hot enough to be syrupy, just enough to make it spreadable without busting up the tender sponge cake. Worked rather well for me. Cooked mine 30 minutes, but would do 25 minutes next time. Delicious and versitile, this would work well with most any jam. Thanks!

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justcallmetoni July 16, 2006
Toronto Pie