Strawberry sponge cake

Step-by-step preparation

Cooking time: 4 hr

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.

2. STEP 2

   

   Divide the eggs into yolks and whites. It is important that when separating, not a drop of yolk gets into the whites, otherwise it will not become foamy. The dishes in which the whites will be stored and beaten must be dry and clean.

3. STEP 3

   

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

4. STEP 4

   

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

5. STEP 5

   

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

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.

7. STEP 7

   

   Place the airy dough into a baking pan (Ø 18-20 cm) and smooth it out. If the pan is silicone, like mine, you don’t need to grease 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 form.

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.

9. STEP 9

   

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

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.

11. STEP 11

    

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

12. STEP 12

    

    Beat the cold cream with a mixer into a thick foam, gradually adding powdered sugar. Just don't beat it - the cream may flake and turn into butter.

13. STEP 13

    

    Leave a third of the cream to decorate the sides and top of the cake. Stir chopped strawberries into the remaining cream.

14. STEP 14

    

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

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 have a little cream left, which I put into a pastry bag to decorate the cake before serving. While the cake is infusing in the refrigerator, it is better to keep the remaining cream there.

16. STEP 16

    

    For decoration you need about 150 g of fresh strawberries.

17. STEP 17

    

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

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!

Comments on the recipe

☺Modnica

29.11.2023

4.8

Lovely! And here is another sponge cake with strawberries

Testomania

29.11.2023

4.8

Sponge cake with strawberries and cream is a holiday in itself! It's not just tasty and tender, it's delicious! I chose this recipe as a gift to relatives, where we celebrated a family celebration. I baked the sponge cake in advance so that it would rest well in the refrigerator, so it would be easier to cut it into four layers. I used very large eggs for the biscuit, so I increased the amount of sugar (150 g) and flour (160 g), beat with a hand mixer for about 6 minutes at low speed and the same amount at maximum. The following is all according to the recipe, only it baked faster for me. The filling was made from frozen strawberries, I really liked this filling. When assembling the cake, I did not soak the cake layers, I followed the following algorithm: using a pastry bag, I applied a border of cream along the diameter of the cake layer, distributed the filling inside the resulting circle, then applied a thin layer of cream on top of the filling with the same bag and leveled it with a spatula, then placed the next cake layer. Thus, the filling simultaneously served as impregnation for the cakes (a layer of cream was immediately applied to the top cake, without impregnation). Then she covered the assembled cake with a thin layer of cream so that all the crumbs on the top and sides would stick together, and left it in a cake pan with the lid closed overnight in the refrigerator for soaking. There is one nuance here. The amount of ingredients for the cream is indicated exactly for a cake with a diameter of 20-22 cm, divided into 4 layers. The cream itself is very light, airy, it contains a large amount of cream, and therefore settles over time. Therefore, I prepared the cream in two stages - part of the cream for the cake layer (about 220 g of cheese and cream) and separately for the final coating and decoration (the remaining amount of cheese and cream). I added powdered sugar to the cream to taste, a little more than in the recipe. After the assembled cake sat in the refrigerator and was well soaked, I applied a final, thick layer of cream on it and decorated it to taste (or rather, based on the main photo in the recipe, however, my cake turned out more like a flower bed). In the end, the cake was a success. It has the most delicate structure, the combination of vanilla sponge cake and creamy strawberry layer is simply wonderful! You won't be able to get enough of one piece. Everyone liked it very much. Great recipe, thanks!