Sponge cake with strawberries and cream
Votes: 2
Time:
Complexity: average
Servings: 10-12
Complexity: average
Servings: 10-12
A wonderful summer cake made with a light sponge cake base (no baking powder) topped with a delicious whipped cream and cream cheese frosting and strawberries. Fresh strawberries mixed with strawberry jam will add richness and still retain the juiciness of the filling. This elegant cake with the classic combination of strawberries and cream makes a wonderful treat for summer tea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Biscuit (sponge cake)
- 6 large eggs, room temperature
- 1 cup of sugar
- 1 tbsp lemon juice
- 1 teaspoon finely grated lemon zest
- 1 cup flour
- 1/4 teaspoon salt
- 2 tbsp (30 g) butter, melted
- 1 tsp vanilla extract
Cream and berries
- 1.5 cups whipping cream
- 125 g cream cheese, room temperature
- 1/3 cup sugar
- 0.5 tsp lemon zest
- 2 tablespoons lemon juice
- 1 tsp vanilla extract or vanilla paste
- 4 cups fresh strawberries, hulled and thinly sliced
- 1/3 cup strawberry jam
- Powdered sugar for dusting
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Recipes with similar ingredients: eggs, sugar, lemon juice, lemon zest, premium flour, butter, vanilla extract, cream, curd cheese, vanilla paste, strawberry, strawberry jam, powdered sugar
Cooking the dish according to the recipe:
Sponge cake
Preheat oven to 160°C. Line the bottom of a 22cm springform pan with baking paper, but do not grease it.- Beat the eggs and sugar on high speed until they are almost white, have more than tripled in volume (this is crucial, as you won't be using baking powder), and are falling off the beaters in ribbons, about 5 minutes. Reduce the speed to medium and add the zest and juice.
- Sift the flour and salt into the batter, beating on medium speed. Place about 1 cup of batter in the bowl and stir in the melted butter and vanilla. Pour the batter back into the prepared pan and bake for about 40 minutes, until the cake springs back when lightly pressed. Cool completely in the pan.
Cream and berries
Cream: Whip the cream until soft peaks form. In a separate bowl, beat the cream cheese until soft, then add the sugar, lemon juice, and vanilla or vanilla bean paste. Fold in the whipped cream in two additions. Refrigerate the cream until ready to assemble the cake.- Before assembling the cake, mix the berries with the jam. Run a knife between the sides of the pan and the cake to loosen it, then remove the pan and parchment paper. Cut the cake in half horizontally. Spread half of the cream on the bottom half of the cake, then top with half of the berries. Place the top half of the cake on top of the berries and cover with the remaining cream and berries, leaving a 3-5 cm border. Dust the edges of the cake with powdered sugar and refrigerate until serving.
The cake can be assembled 4 hours before serving.
Author of the recipe - Anna Olson is a pastry chef and television host.
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