Sweet Lady Jane Cake Recipe
Ingredients
- All-purpose flour – 1 ½ cups 180g, sifted
- Granulated sugar – 1 cup 200g, use ¾ for sponge, ¼ for cream
- Eggs – 4 large room temperature
- Unsalted butter – ½ cup 115g, melted for sponge, softened for cream
- Heavy cream – 2 cups 480ml, chilled
- Vanilla extract – 1 tsp
- Pastry cream or custard – 1 ½ cups 360ml, homemade or store-bought
- Fresh strawberries – 1 cup sliced (or seasonal berries)
- Fresh raspberries – ½ cup optional
- Powdered sugar – as needed optional garnish
- Edible flowers – as needed optional decoration
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Baking pans (8-inch or 9-inch recommended)
- Parchment paper for lining pans
- Offset spatula for smooth layering
- Serrated knife for leveling sponge layers
- Cooling rack
Method
- Prepare the Sponge: Preheat the oven and line baking pans with parchment paper. Whip eggs and sugar until pale and fluffy. Gently fold in flour and melted butter. Bake until golden and springy.
- Make the Cream: Whip chilled heavy cream with sugar and vanilla until stiff peaks form. Prepare or chill pastry cream separately.
- Assemble the Cake: Layer sponge, cream, and fruit evenly. Repeat layers as desired, smoothing each layer with an offset spatula.
- Decorate: Top with remaining cream, fresh fruit, powdered sugar, or edible flowers. Chill before serving to set layers.
Notes
- Use room-temperature eggs and chilled cream for best results.
- Fold flour gently to maintain a light, airy sponge.
- Level sponge layers with a serrated knife for even stacking.
- Fresh seasonal fruits enhance both flavor and presentation.
- Optional: add citrus zest or chocolate ganache for a unique variation.
Nutrition Information (Per Serving)
Calories: 475 kcalTotal Fat: 20 g
Saturated Fat: 12 g
Cholesterol: 120 mg
Sodium: 80 mg
Total Carbohydrates: 60 g
Dietary Fiber: 2 g Sugars: 35 g
Protein: 7 g
