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  • Bake from Scratch

    Iconic Irish Baking

    May 12, 2020 7 minutes
    PHOTOGRAPHY BY STEPHANIE WELBOURNE STEELE
    RECIPE DEVELOPMENT BY LAURA CRANDALL AND TRICIA MANZANERO
    FOOD STYLING BY VANESSA ROCCHIO
    STYLING BY DOROTHY WALTON

    IRISH SPONGE CAKE WITH STRAWBERRY PRESERVES AND CREAM

    Makes 1 (8-inch) cake

    Based on Victoria sponge cake, in prominent circulation since Queen Victoria’s reign, the Irish have elevated the base cake recipe with their classic Irish ingredients of excellent butter from County Kerry and the sweet strawberry preserves of County Wexford.

    1¾ cups (219 grams) self-rising flour
    4 large eggs (200 grams), room temperature
    1 cup (200 grams) plus 2 tablespoons (24 grams) castor sugar, divided
    1 cup (227 grams) unsalted butter, room temperature (see Note)
    1 cup (240 grams) cold heavy whipping cream
    1 teaspoon (6 grams) vanilla bean paste
    1 cup (320 grams) strawberry preserves
    Confectioners’ sugar, for dusting
    Garnish: halved fresh strawberries

    1. Preheat oven to 350°F (180°C). Butter 2 (8-inch) round cake pans; line bottom of pans with parchment paper.

    In the bowl of a stand mixer fitted with the paddle attachment, beat flour, eggs, 1 cup (200 grams) castor sugar, and butter at low speed just until combined. Increase mixer speed to medium, and beat until well combined,

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