Ingredients

For the sponge fingers:

• 1 cup (225g) all-purpose flour
• 1 tsp baking powder
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2–3 tbsp milk (if needed)

For the filling:

• 1/2 cup (120ml) heavy whipping cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/3 cup (80g) strawberry or raspberry jam

Optional: Powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking tray with parchment paper.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. Sift in flour and baking powder. Gently fold the mixture. Add milk if the batter is too thick.
4. Pour into prepared pan and bake for 20–25 minutes or until golden. Cool completely and cut into finger-sized pieces.
5. Whip cream with powdered sugar and vanilla until stiff peaks form.
6. Slice each sponge finger in half horizontally. Spread jam on one half and cream on the other. Sandwich together.
7. Dust with powdered sugar if desired and chill before serving.

Tips

• Use fresh cream for best results.
• You can substitute raspberry jam with lemon curd or blackberry preserves for variety.
• Store in the refrigerator for up to 2 days.