Classic Strawberry Sponge Cake

Spectacular, beautiful, airy and incredibly tasty! Sponge cake with strawberries is a very successful, one might say, classic combination of delicate cake with butter cream and fresh berries. Even a beginner will succeed the first time. Such pastries look very good on the holiday table.
cook time: 4h
Miles Denholm
Classic Strawberry Sponge Cake

Nutrition Facts (per serving)

218
Calories
9g
Fat
21g
Carbs
5g
Protein

Ingredients (6 portions)

Cakes:

Sugar 70 g
Wheat flour 80 g
Eggs 4 pc
Vanilla sugar 1 tsp

Cream:

Powdered sugar 80 g
Cream 400 ml
Strawberry 150 g

Decoration:

Strawberry 150 g

Recipe instructions

Step 1

Step 1
How to make sponge cake with strawberries and cream? First, prepare the ingredients for the dough. Take the highest grade flour. Large, selected eggs are needed. If the eggs are small, take 5 pieces.

Step 2

Step 2
Divide the eggs into yolks and whites. It is important that when separating, not a drop of yolk gets into the white, otherwise it will not foam. The container in which the egg whites will be stored and beaten must be dry and clean.

Step 3

Step 3
Add 50 g of sugar and vanilla sugar to the yolks and beat with a mixer until fluffy.

Step 4

Step 4
Sift flour through a sieve on top, but do not mix.

Step 5

Step 5
Separately, beat the cold whites into a strong foam, gradually adding the remaining sugar.

Step 6

Step 6
Place some of the beaten egg whites on top of the flour and gently fold with a spatula until smooth. Carefully fold in the remaining whites.

Step 7

Step 7
Place the airy dough into a baking dish (Ø 18-20 cm) and smooth it out. If the mold is silicone, like mine, you don’t need to lubricate it with anything. Place in an oven preheated to 170°C for 30-40 minutes. The exact baking time depends on your oven and the chosen pan.

Step 8

Step 8
Remove the finished cake from the oven and leave to cool in the pan for 10 minutes. Then transfer the crust to a wire rack and cool completely.

Step 9

Step 9
Cut the sponge cake lengthwise into 2-3 layers. The cakes are very airy and do not need soaking. If you think soaking wouldnʼt hurt, you can soak them in berry syrup or liqueur.

Step 10

Step 10
Now prepare the cream. It is important to choose high-quality cream that whips well. In addition to cream, you can add creamy curd or processed cheese to the cream.

Step 11

Step 11
Wash the strawberries, dry them, remove the stems. Cut the berries into small cubes.

Step 12

Step 12
Beat the cold cream with a mixer into a thick foam, gradually adding powdered sugar. Just donʼt overbeat it — the cream may flake and turn into butter.

Step 13

Step 13
Leave a third of the cream for decorating the sides and top of the cake. Stir chopped strawberries into the remaining cream.

Step 14

Step 14
Spread the cakes with strawberry cream and stack them on top of each other.

Step 15

Step 15
Spread the top and sides of the cake with the remaining cream without the strawberries. Place the cake in the refrigerator for 1 hour to soak. I still had a little cream left, which I put into a piping bag to decorate the cake before serving. While the cake is infusing in the refrigerator, it is better to keep the remaining cream there.

Step 16

Step 16
For decoration you need about 150 g of fresh strawberries.

Step 17

Step 17
Wash the strawberries, remove the stems. Cut some of the berries in half. Cut the remaining berries into slices.

Step 18

Step 18
Decorate the top of the strawberry cake with the remaining cream from a pastry bag (small star tip) and halves of berries, and the sides with strawberry slices. Cut the sponge cake with strawberries and cream into portions and serve. Bon appetit!

Additional rubrics

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