Description
A delicious strawberry sponge cake layered with whipped cream and fresh strawberries.
Ingredients
Scale
- 125g all-purpose flour (sifted 3 times)
- 100g sugar
- 4 large eggs (yolks and whites separated)
- 60g butter (melted)
- Butter and flour to coat the inside of the cake pan
- 18 fresh strawberries (mid-size)
- 400ml cream for whipping
- 10g sugar (for the cream)
- 40ml water
- 10g sugar (for sweetening the strawberries)
Instructions
- Preheat your oven to 170°C (338°F).
- Coat the inside of your cake pan with butter and dust with flour.
- In a bowl, whisk the egg yolks and sugar until light and creamy.
- Add the melted butter and mix until combined.
- Slowly sift in the flour, gently folding it into the mixture.
- In a separate bowl, beat the egg whites until fluffy with rigid peaks.
- Gently fold the egg whites into the batter until no streaks remain.
- Pour the mixture into the prepared pan and bake for 30-35 minutes.
- While the cake cools, wash and slice the strawberries, sprinkling them with sugar.
- Whip the cream with sugar until it reaches soft peaks.
- Cut the sponge cake in half, spread whipped cream on the bottom layer, add strawberries, and place the top layer back on.
- Finish with whipped cream on top and more strawberries.
Notes
- This cake is best served fresh.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg