Semolina Sponge with Jam

60 minutes

6–8

Easy

Semolina gives this sponge a slightly denser texture and helps it hold moisture, making it more forgiving than a standard sponge. The creaming method — beating fat and sugar together before adding eggs — is a foundation of baking.

Nut-free

Vegetarian

Egg free

Ingredients

100 g semolina
100 g self-raising flour
150 g butter or baking margarine
150 g sugar
3 eggs
2 tbsp milk
3 tbsp jam

Method

Step 1

Preheat the oven to 170°C fan (190°C conventional).
Step 2

Grease and line a 20 cm cake tin.
Step 3

Cream 150 g butter and 150 g sugar together until pale and fluffy.
Step 4

Add 3 eggs one at a time, mixing well between each addition.
Step 5

Mix 100 g semolina and 100 g self-raising flour together, then fold into the mixture.
Step 6

Add 2 tbsp milk and mix until smooth.
Step 7

Spoon into the cake tin and spread evenly.
Step 8

Warm 3 tbsp jam slightly, then dollop onto the surface and swirl gently.
Step 9

Bake for 30–35 minutes until golden and set.