The Caker’s Delicious Multi-layer Vanilla Sponge Recipe

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Jordan Rondel aka The Caker recently released her first book aptly named The Caker. The 23-year-old Auckland-based cake aficionado turned her passion for baking cakes into a humming little business while still at Uni. The icing on this talented baker’s cake has been the release of her fab new book. Jordan has shared one of her favourite recipes from The Caker with us here. I LOVE sponge cake so I’ll definitely be whipping this baby up sometime soon.


Multi-Layer Vanilla Sponge Cake with Cream and Jam

This cake is deceivingly simple to make, yet very impressive to look at. You can make it in as many layers as you want, depending on the occasion and how many people you need to feed. Garnish with a stack of glossy cherries or berries if in season (I like to use freeze-dried raspberries). You could even swap out the jam for lemon curd and top with some candied lemon.

This recipe is for a two-layer cake, so just multiply everything by two for four layers or three for six layers and so on.

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Above: Jordan’s Multi-layer Vanilla Sponge Cake with Cream & Jam.



300g butter, softened

300g caster sugar

2 tsp vanilla extract (with seeds if possible)

6 organic eggs

400g plain flour (or spelt flour if you’d prefer)

4 tsp baking powder

1 cup whole milk


For the filling:

200g thickened cream, or crème fraîche if you so desire

100g good-quality raspberry jam


To top with:

Fresh cherries or berries or whatever is in season, or freeze-dried raspberries if not



Preheat the oven to 180ºC fan bake. Grease and line 2 x 22cm diameter cake tins.

In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.

Add the vanilla and then the eggs, one at a time.

Sift the flour and baking powder into the mixture, and add the milk. Stop your electric mixer once all the ingredients are combined, do not over mix.

Divide the batter evenly between the two tins.

Bake for 30 minutes or until golden in colour and springy to the touch.

Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.

Once the cakes are completely cool, apply a layer of thickened cream followed by a layer of jam onto one of the sponges and place the other, flipped upside down, on top to form a sandwich. Don’t be too generous here as the layers will slide apart if there’s too much filling and it will be difficult to cut nicely.

Finish by neatly applying a final layer of cream and jam on the top of the cake. Garnish with a stack of glossy cherries, berries or freeze-dried raspberries.

Because there is fresh cream in this cake, it is best to store it in the fridge in an airtight container for up to 3 days.



Above: The Caker, rrp $40, is available from leading bookstores nationwide.

To place an order for one of Jordan’s amazing cakes or to find out more about The Caker visit her online at