Strawberry Custard Sponge Cake

Summer, light dessert, very easy to prepare. In the midst of strawberry season, I want to share a recipe for a tender, sponge cake with delicious, creamy, sweet, custard and fragrant strawberries! Berries or fruits can be absolutely anything. Very tasty with apples. Join us!
cook time: 2h
Logan Winslow
Strawberry Custard Sponge Cake

Nutrition Facts (per serving)

159
Calories
3g
Fat
29g
Carbs
3g
Protein

Ingredients (8 portions)

For cream:

Milk 250 g
Egg yolks 2 pc
Sugar 40 g
Corn starch 20 g
Salt to taste
Vanilla to taste

For dough:

Eggs 2 g
Wheat flour 75 g
Sugar 75 g
Salt to taste
Vanilla to taste
Baking powder 2 g

Additionally:

Strawberry 230 g

Recipe instructions

Step 1

Step 1
First, letʼs prepare the custard. For it you will need: Milk, mine is 3.2% fat, at room temperature. Yolks at room temperature. Corn starch, sugar, salt, vanillin.

Step 2

Step 2
In a thick-bottomed saucepan, combine the yolks, salt, vanillin, sugar, starch, 50 grams of milk (room temperature) and mix the mass...

Step 3

Step 3
So that there are no lumps.

Step 4

Step 4
Then the remaining milk. I mix again...

Step 5

Step 5
And on the stove over low heat, with constant stirring, I brew the cream.

Step 6

Step 6
I bring it to a boil.

Step 7

Step 7
I take it off the heat, let it cool slightly, cover it in contact and set it aside for now.

Step 8

Step 8
Baking dish size 20*20. I greased the bottom and sides with vegetable oil and covered it with parchment. And immediately turn on the oven to preheat to 170 degrees.

Step 9

Step 9
Next is the biscuit dough. For it you will need: Sifted flour. Sugar, salt, vanillin. Baking powder. Eggs category C1, room temperature.

Step 10

Step 10
I combine the sifted flour with baking powder. I stir. Iʼm leaving it aside for now.

Step 11

Step 11
I separate the eggs into yolks and whites. You don’t have to do this and beat everything at once, but I think it’s faster. Dishes and whisks must be dry and clean. Also, not a drop of yolk should get into the white. I add salt, vanillin and half the sugar to the protein. Add the second half of sugar to the yolks.

Step 12

Step 12
I beat the whites first at minimum speed, gradually increasing until a dense, stable foam.

Step 13

Step 13
Beat the yolks with the same whisk, without washing, until lightly whitened and increased in volume.

Step 14

Step 14
I combine the yolks and whites. I stir. For convenience, I pour more into the container.

Step 15

Step 15
In 2 additions, sift the flour and baking powder into the egg-sugar mixture. I mix it carefully.

Step 16

Step 16
The dough is ready.

Step 17

Step 17
Berries or fruits can be absolutely anything. Very tasty with apples. I have strawberries. I don’t recommend taking more (by weight) because it is quite watery and the finished cake may be wet. I wash the strawberries, dry them, peel them, and cut them.

Step 18

Step 18
Add starch and mix.

Step 19

Step 19
Add the filling to the dough and mix gently.

Step 20

Step 20
I level it.

Step 21

Step 21
The cream will become thicker after cooling, although it is still quite warm.

Step 22

Step 22
For convenience, I transfer it to a pastry bag.

Step 23

Step 23
I place a wire rack on top of the pie.

Step 24

Step 24
Place in a preheated oven at 170 degrees, bake until done, approximate time 35-40 minutes. I check the readiness with a wooden stick; it should come out dry and clean.

Step 25

Step 25
I let it cool completely in the form, then transfer it to a dish, sprinkle with powdered sugar if desired, and you can invite everyone for tea.

Step 26

Step 26
Enjoy your tea!

Additional rubrics

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