Vanilla Sponge Cake with Spun Sugar Topping



Recipes & Styling: Diane Heierli
Photography: C&D Heierli
Assistant: Ros McOnie

SERVING SUGGESTION: Try this recipe with a sparkling wine or MCC from



250g butter
250g castor sugar
4 extra large free-range eggs
250g flour
2 tsp baking powder
100g apricot jam
125ml fresh cream, whipped to stiff peaks
150g butter
300g icing sugar
1 cup sugar
½ cup water





For the Sponge Cake:

  1. Heat oven to 180°C.
  2. Line two 15cm round baking tins with baking paper.
  3. Cream butter and sugar together until pale and fluffy.
  4. Add eggs, one at a time, mixing well between each addition. Add a little flour after each egg to stop mixture splitting.
  5. Sieve flour and baking powder together and fold into mixture gently.
  6. Spoon into cake tins and bake for 45 minutes or until a skewer comes out clean.
  7. Leave to cool.

For the Filling:

  1. Level the cakes and spread apricot jam on both middle sections.
  2. Spread whipped cream in the middle and sandwich together.
  3. Place in the fridge to set the filling.

For the Buttercream:

  1. Beat the butter in a stand mixer until pale and fluffy.
  2. Add the icing sugar slowly and continue beating.
  3. Once all of the icing sugar is incorporated, put aside for spreading onto your cooled cake.

For the Spun Sugar:

  1. Place sugar and water in a pot over low heat.
  2. Allow all of the sugar to dissolve and then bring to the boil.
  3. Reduce the syrup until it turns a deep amber colour.
  4. Remove from stove top and leave to cool for 2 minutes.
  5. To create spun sugar, the caramel needs to be cool enough to create long strands.
  6. Use two forks to dip into the sugar and then drag across a bowl or bucket. Continue until sugar is finished or has become too hard to use.
  7. Gather all your sugar strands and place on top of cake.