Think of a soft, airy delight that melts in your mouth while revealing layers of strawberry infused sweetness and a hint of cream. That, my folks, is a Strawberry Sponge Cake for ya! It’s a perfect dessert for any social occasion – birthdays, parties, afternoon tea, or even just a simple family dinner. Trust me, this Strawberry Sponge Cake Recipe I’m about to share is a crowd-pleaser, a visual treat and a dance-party for your taste buds. You know what they say – love at first bite!
Not only is it simple to prepare, but its fruity freshness also makes it a hit amongst those who prefer a balance of taste. Light and charming, the Strawberries turn this ordinary sponge cake into a culinary delight. Your friends and fam are going to shower you with praises. Roll up your sleeves, let’s bake some awesomeness!
Prep Time: 30 mins,
Cook Time: 20 mins,
Total Time: 50 mins,
Servings: 8,
Yield: 1 cake.
Ready? Let’s dive into the sweet abyss of baking this beauty!
Ingredients & Equipment You’ll Need
Ingredients:
- 3/4 cup of flour
- 4 eggs, room temperature
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 2 cups of fresh strawberries, hulled and sliced
- 1 cup of whipping cream
Equipment:
- Sieve
- Mixing Bowl
- An electric mixer or a whisk
- 8-inch round cake tin
Given the simplicity of our Strawberry Sponge Cake, each ingredient matters. The fresh strawberries not only give our cake a poppin’ flavor but also contribute to its beautiful aesthetics. The whipping cream adds that light, fluffy touch we all love in a sponge cake.
Remember, good quality ingredients always make a difference. So, don’t skimp on the good stuff!
How To Make Strawberry Sponge Cake
1. Preheat your oven to 350F. Meanwhile, sift the flour into a bowl to remove any lumps.
2. In another bowl, beat the eggs, add sugar and vanilla extract. Continue to whisk until the mixture becomes light and creamy.
3. Gradually fold in the sifted flour. Be gentle and avoid over-mixing, we want to keep the air in the batter.
4. Pour the batter into a greased round tin and bake for 20 minutes, or until a skewer comes out clean.
5. Let the sponge cake cool, then slice it horizontally. Whip the cream until peaks form and spread it over the bottom layer of the cake. Top it with half of the strawberries.
6. Repeat the above step with the second layer. And voila! Your delightful Strawberry Sponge Cake is ready to be served.
Tips For The Best Results
- Ensure the eggs are at room temperature. Cold eggs could lead to a denser cake.
- Don’t overmix the batter. Fold in the flour gently to keep the fluffiness.
- Always test the cake with a skewer to ensure it’s cooked through.
Storage Tips
- The cake can be stored in an air-tight container in the fridge for up to 3 days.
- Freeze the sponge layers separately without the cream for longer storage. Assemble when ready to serve.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh ones?
A: Yes, you can. But remember to drain all the excess water from the frozen strawberries first.
Q: Can I replace whipped cream with something else?
A: Yes, Greek yogurt or Mascarpone cheese can be used as an alternative.
Q: I don’t have a round tin. Can I use a rectangular one instead?
A: Yes, you can. But the baking time may vary. Always check with a skewer!
Q: My cake didn’t rise. What went wrong?
A: Your eggs may have been too cold or you may have over-mixed the batter. Be sure to fold gently!
Q: Can I use other fruits for this recipe?
A: Absolutely. Blueberries and raspberries make great alternatives.
Nutritional Facts of Strawberry Sponge Cake
A standard serving of Strawberry Sponge Cake contains approximately 300 calories, 15g of fat, 28g of sugar, 5g of protein, among other nutrients.
Wrapping up this sweet journey, the Strawberry Sponge Cake is a delicious dessert that’s also a feast for the eyes. So, whether you’re feeding your dessert craving or entertaining guests, this cake won’t disappoint. Give it a go and relish the fruitful magic! Don’t forget, a scoop of vanilla ice cream on the side can be the cherry on the top! Happy baking!
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