Tarta Regina is a layered sponge cake filled with whipped cream and jam. It’s a simple but impressive dessert, perfect for celebrations, and you can make it with whichever jam you like best.
Recipe · Cakes and tarts
Tarta Regina (layered sponge cake with cream and jam)
- 9 ingredients
- 17 steps
Ingredients
For the sponge cake
- 6 large eggs, separated
- 200 g sugar
- 190 g all-purpose flour
- 1 teaspoon baking powder
- 1 pinch of salt
For the filling
- 480 ml very cold heavy cream
- 30 g powdered sugar
- 1 teaspoon vanilla extract
- 320 g strawberry jam (or your favorite)
Step-by-step preparation
- Preheat the oven to 175 °C and line two 23 cm cake pans with parchment paper.
- Beat the egg yolks with the sugar until pale and doubled in volume.
- In another bowl, mix the flour, baking powder and salt.
- Gradually add the dry ingredients to the yolks, mixing well.
- Whip the egg whites to stiff peaks.
- Fold the whites into the batter until no streaks remain.
- Divide the batter between the two pans.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Let the sponge layers cool completely.
- Whip the cream with the powdered sugar and vanilla to stiff peaks.
- Place one sponge layer on a serving plate.
- Spread the top with the jam.
- Cover the jam with a generous layer of whipped cream.
- Place the second sponge layer on top.
- Cover the top with the rest of the cream.
- Decorate with fresh fruit or more cream, if you like.
- Refrigerate for at least 30 minutes before serving so the filling sets.
For a different twist, try raspberry, apricot or mixed berry jam, or add a few sliced strawberries on top of the jam.