Sponge cake with jam filling and topped with cream and chocolate

It was Hajja Fatimah’s birthday and we thought it would be nice to surprise her with a cake. Initially the recipe contained more eggs, but after several attempts we came to the conclusion that it would be better if the cake was less dense and more like the ones we make at home. So we reduced the number of eggs substantially  from 9 to 6, the outcome was that the cake was lighter, bigger and fluffier than the previous ones.

(Serves 20)



  • 1/2 cup butter
  • 3 cups sugar
  • 6 eggs (beaten)
  • 6 cups self-raising flour
  • 2 tsp baking powder
  • A lot of love
  • Strawberry jam
  • Strawberries (sliced)


  • 300 ml cream (whipped)
  • Plain chocolate (melted)
  • Strawberries (sliced)


Mix the butter and the sugar in a bowl until it falls easily off the spoon. Then add the eggs and mix well. After, sieve the flour cup by cup and add the baking powder. And finally give it a good mix.

Butter the baking tray and lightly dust it with flour so the cake doesn’t stick and pour the mixture into the tray. Place it in a pre-heated oven at 180°C.

After 50 minutes in the oven the cake should be done! Leave it on window ledge to cool and once cooled down take it out of the tin. We learnt from experience that if the cake is taken out of the tin while it is still hot, it is more than likely that it will fall apart.

Cut it across the middle and fill it with jam and sliced strawberries. Just before serving decorate it with whipped cream, strawberries and melted chocolate.

We are pleased to say that the cake was a success and everybody loved it, Alhamdulillah!

Zanjabil and Aliyya

P.S. We hope you enjoy making this as much as we did!

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