Indulge in the enchanting flavors of summer with Strawberry Sponge Cake, a delicate and airy dessert that celebrates the natural sweetness of ripe strawberries. This sponge cake, with its light texture and layers of strawberry goodness, is a perfect treat for warm days or any special occasion. Join us as we embark on the journey of creating this delightful confection that will leave you craving more. 🍰🍓🌸
Ingredients:
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Whipped Cream Frosting:
- 2 cups heavy cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Additional:
- Fresh strawberries for garnish
Instructions:
For the Sponge Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Sift Dry Ingredients: In a bowl, sift together the all-purpose flour and salt. Set aside.
- Beat Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks with granulated sugar until the mixture is pale and creamy. Add vanilla extract and mix well.
- Incorporate Dry Ingredients: Gradually fold the sifted dry ingredients into the egg yolk mixture until just combined. Be gentle to maintain the fluffiness.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites until stiff peaks form.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter in three additions. Ensure there are no visible white streaks but be careful not to deflate the mixture.
- Bake the Sponge Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Remove from Pans: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Strawberry Filling:
- Prepare Strawberry Filling: In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Allow the strawberries to macerate for at least 30 minutes, releasing their juices.
For the Whipped Cream Frosting:
- Whip Heavy Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
Assembling the Cake:
- Slice Cake Layers: Once the cake layers are completely cooled, use a serrated knife to horizontally slice each cake into two layers, creating a total of four layers.
- Place First Layer: Place one cake layer on a serving plate. Spread a portion of the whipped cream over the layer.
- Add Strawberry Filling: Spoon a generous amount of the macerated strawberry filling over the whipped cream.
- Repeat Layers: Repeat the process, placing the next cake layer, adding whipped cream, and strawberry filling until all layers are stacked.
- Frost the Cake: Frost the entire cake with the remaining whipped cream. You can decorate the top with additional fresh strawberries.
- Chill Before Serving: Refrigerate the cake for at least 2 hours before serving. This allows the flavors to meld, and the cake to set.
- Slice and Enjoy: Slice into this heavenly Strawberry Sponge Cake, and relish in the delicate layers of sponge, fresh strawberries, and whipped cream.
Finally, Strawberry Sponge Cake is a summertime treat that captures the essence of sweet and juicy strawberries in a light and airy confection. This cake is perfect for hot days, special occasions, or whenever you want a taste of pure bliss.
Share this enchanting dessert with your loved ones and let the delicate dance of sweetness and lightness transport you to a world of culinary delight.🍓🍰✨