Ron Weasley's Sponge Cake | Harry Potter Inspired Recipes
A magically delicious treat with dense and moist layers, featuring Ron's favorite flavors of raspberry and strawberry jam, crowned with a delightful swirl of whipped cream.
Equipment
- ramekins for mini cakes
Ingredients
- cup flour
- 1 teaspoon baking powder
- 8 tablespoons butter room temperature
- ½ cup sugar
- 1 egg + 1 egg white room temperature
- ¼ cup raspberry jam
- ¼ cup strawberry jam
- whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease or line two ramekins.
- In a small bowl, mix together the flour and baking powder.
- Use a stand mixer to cream together the sugar, butter, and eggs. Slowly pour in the dry ingredient mix and stir on medium until a smooth batter forms.
- Pour about 1/4 to 1/2 cup of batter into each ramekin.
- Cook for 20-25 minutes or until the tops of the cakes are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven.
- Let the cakes rest in their ramekins for about 10 minutes before turning out onto a cooling rack to cool down completely.
- Once the cakes have cooled, spread one type of jam onto each top and press the cakes together to form a sandwich. Serve each cake sandwich topped with whipped cream. Enjoy!
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