Angel Food Jam Cake is a simple dessert you can make for any occasion. It makes about 8 slices, and with a dollop of whipped cream, has become our family’s favorite new cake!
This cake. Ohhhh this cake.
It masquerades as this sweet little nothing of a cake, all unassuming and pretty. But it is a powerhouse.
Not unlike the recipe creator herself, Christina Lane.
You see, Christina has been a contributor at Food Fanatic since the inception of the site. Here we are, more than four years later, and there are three books (and one mighty cute 2-year-old) under Christina’s belt.
That’s quite a set of milestones. I don’t care who you are.
Christina and I have been friends for years. We met on Twitter a thousand years ago, when it was relevant for more than reality tv stars-turned-politicians.
And even back then, it was clear that Christina had a passion for scaled-down desserts, and nothing would stop her from conquering the world and sharing her passion.
And nothing has. Sweet & Simple is equally as good as her sisters, and contains by far my husband’s favorite recipe from any of the books and recipes on this site (and Christina’s own).
It’s this Angel Food Jam Cake. It’s just close enough to Victoria Sponge Cake that it makes my husband one happy man.
And just small enough a cake for single servings to be the same size as a slice of toast, we didn’t waste one single, solitary crumb.
Christina calls for raspberry jam, which is what makes this most like Victoria Sponge to my husband, I think. But I’ll let you in on a little secret: you can use any jam that piques your fancy.
Or, if you’re like me, combine a couple because you’re terrible at this whole adulting thing, and didn’t have full jars of any one flavor.
Our Jam Cake ended up being a combination of raspberry and strawberry-rhubarb jams, and it was stunningly delicious. I also eyed up a jar of blackcurrant curd I’ve had in the fridge, unopened, just waiting for a day like this.
I thought long and hard about it – it would have been amazing. But it also might have soaked into the cake more than I wanted, and not left visible layers, which is one of the things that’s so pretty about this cake.
So that’s an adventure for the next time we make this. Which is probably next week, if I’m honest – my husband and kid are still talking about how good it was.
You’ve got to pick up this book. It’s a game changer for anyone with a sweet tooth that’s also into the idea of portion control.
Besides. You can always make two cakes, with two different kinds of jam, if you’re feeding a crowd.
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