Jam Jar Sponge Cake

24 June 2015

Jam jar sponge cake

If you've ever had a Pinterest account, then you've probably seen all manner of things made or presented in jam jars. From outdoor lighting and makeup storage to layered salads and recipe kits, the humble jam jar really captured the internets attention over the last couple of years. And while some people will ultimately complain about the 'trend', on the whole, I'm still not bored of it. Aside from how much better my collection of jars are for storing food than the rubbish plastic or paper packaging most of my baking supplies are purchased in, I like seeing people be creative with everyday things. Twitter might be demanding that it 'wants plates', but I want food, and life, to be a bit more fun.


So when Think Money contacted me to take part in their Jam J'Art Challenge, I thought it would be great chance to think inside the box jar (sorry). I've been getting a lot of use out of my jar glasses for cocktail making over the past few months, but I wanted to try something a little different this time. With my birthday coming up, I decided to see how cake in a jar might work, and so this jam jar Victoria sponge was born.

It's a little hard to tell from the photos but this thing was huge. Think Money sent me a lovely 1 litre Kilner jar to house my creation and I used all the leftover bits of cake to fill two smaller jars and make personal sized portions. It's full of thick cream and fresh fruits, so its a great dessert for Summer, and you can eat it straight from the jar (although I wouldn't recommend eating the 1ltr one alone!)

You don't need to buy a large jar just to make this either. I like to clean out and save jars from any sauces or jams that I buy and reuse them later on, so you could use a mixture of whatever jars you can find. Because the cake is cut up later you can also use whatever shape of cake tins you like, so it's all pretty easy to adapt to make your own wonderful jam j'art creations.

What's the best thing you can do with a jam jar? Let me know in the comments or head over to the Jam J'art website for some inspiration!

Fresh cream and summer berries sponge in a jar

Jam jar victoria sponge cake

Jam Jar Sponge Cake Recipe

Ingredients
A handful of fresh fruits
100ml of milk
220g of butter
480g self raising flour
400g caster sugar
4 eggs
1 tsp vanilla paste
400ml double cream 
2 tbsp icing sugar

Whisk the butter and sugar together in a large bowl until creamy and smooth. Add the eggs and vanilla paste and mix well then fold in the flour and milk, alternating a bit at a time until it's all combined.

Divide between 3 8 inch sandwich tins (or other tins of your choosing) and bake at 160c for 30 minutes or until the top is lightly browned and cooked through. Allow to cool for five minutes then remove from the tin and transfer to a wire rack to cool completely, or ideally leave overnight. 

In a clean bowl, whisk the cream and icing sugar until it forms stiff peaks.

To assemble either cut circles from the cake the same circumference as the jar and layer with fruit and cream or for a more relaxed approach simply cut or pull large sections from the cake and gently press in to form layers (you can see both versions in the photos above).

Enjoy straight from the jar, ideally the same day as assembling. 

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