Strawberry Sponge Cake

A twist on the classic Strawberry Shortcake dessert. Great for tea parties, brunch or as a fun Summer treat!

Strawberryspongecake.jpg

Directions

Screen+Shot+2020-04-03+at+4.45.48+PM.jpg

1. Line a 9x13 inch baking dish with parchment paper. Set aside.

Screen Shot 2018-06-14 at 10.59.01 AM.png

2. In the bowl of a stand mixer with the whisk attachment, whisk egg whites on medium speed until bubbles start to form.

Screen Shot 2018-06-14 at 10.59.36 AM.png

3. Add cream of tartar and continue whisking until foamy and soft peaks start to form.

Screen Shot 2018-06-14 at 11.00.56 AM.png

4. Increase mixing speed to medium-high. While mixer is running, add sugar, one tablespoon at a time. This may take 5-10 minutes.

Screen Shot 2018-06-14 at 11.03.27 AM.png

5. Once all sugar is added continue to mix until meringue is thick and glossy. Put in the fridge while making the rest of the batter.

Screen Shot 2018-06-14 at 10.39.50 AM.png

6. Mix egg yolks and sugar in a large mixing bowl until the sugar dissolves.

Screen Shot 2018-04-30 at 4.07.08 PM.png

7. Add strawberry extract and pink food coloring (optional) and mix well.

Screen Shot 2018-06-14 at 10.45.59 AM.png

8. Add milk, oil and vanilla extract, mix well to combine.

Screen Shot 2018-06-14 at 10.46.13 AM.png

9. Add flour and corn starch. Whisk until everything is incorporated.

Screen Shot 2018-06-14 at 10.46.46 AM.png

10. Fold the egg whites into the egg yolk mixture. The final batter should be smooth and free of large air bubbles.

Screen Shot 2018-06-14 at 10.49.44 AM.png

11. Pour the batter into the prepared baking dish. Smooth batter with spatula until even and all bubbles are gone.

Screen Shot 2018-06-16 at 12.59.25 PM.png

12. Bake the cake at 325 degrees for 25 minutes until the top is firm and springs back when lightly pressed.

Screen Shot 2018-06-14 at 10.50.39 AM.png

13.

Unmold the cake from pan, remove parchment paper.

Screen Shot 2018-06-14 at 10.51.26 AM.png

14. Place kitchen towel over cake. Then place a wire cooling rack over the towel and quickly flip the cake over and peal off the parchment paper. Let the cake cool completely.

Screen Shot 2018-06-14 at 10.52.03 AM.png

15. Once the cake has completely cooled, trim the edges and cut the cake in half. We get two equal rectangle pieces.

Screen Shot 2018-06-14 at 10.52.55 AM.png

16. Frost the top of the cake with about ¼ of the whipped cream. Lay strawberry slices on top of the cream.

Screen Shot 2018-06-14 at 10.53.12 AM.png

17. Spread another 1/4 of the whipped cream covering the strawberries.

Screen Shot 2018-06-14 at 10.53.41 AM.png

18. Place the second cake piece on top.

Screen Shot 2018-06-14 at 10.55.38 AM.png

19. Use another 1/4 of the whipped cream to frost the entire cake with a thin layer of cream just covering. Then refrigerate the cake for about 30 minutes. This crumb coat will make the next layer of cream lay smooth and neat.

Screen+Shot+2018-06-14+at+10.56.32+AM.jpg

20. Frost the cake with the rest of the cream using a knife or a spatula to smooth the edges and top.

 
Screen+Shot+2018-06-14+at+10.57.11+AM.jpg

21. Cut the cake into 12 small servings and garnish each piece with half a strawberry.

 
Strawberry Sponge Cake

Strawberry Sponge Cake

Servings: 12 pieces
Author:
Prep time: 1 hourCook time: 30 MTotal time: 1 H & 30 M
A twist on the classic Strawberry Shortcake dessert. Great for tea parties, brunch or as a fun Summer treat!

Ingredients:

Cake
  • 4 egg yolks (room temp)
  • 2 tablespoons sugar
  • 3 tablespoons milk
  • 3 tablespoons canola oil
  • ½ teaspoon vanilla
  • 4 drops strawberry extract
  • 3 drops pink food coloring
  • ¼ cup flour
  • ¼ cup cornstarch
  • 4 egg whites
  • ¼ tsp cream of tartar
  • 5 tbsp sugar
Toppings
  • 12 small strawberries
  • 4 cups whipped cream or whipped topping

Instructions:

  1. Line a 9x13 baking dish with parchment paper.  Set aside.
  2. In the bowl of a stand mixer with the whisk attachment, whisk egg whites on medium speed until bubbles start to form.
  3. Add cream of tartar and continue whisking until foamy and soft peaks start to form.
  4. Increase mixing speed to medium-high. While mixer is running, add sugar, one tablespoon at a time. This may take 5-10 minutes.
  5. Once all sugar is added continue to mix until meringue is thick and glossy. Put in the fridge while making the rest of the batter.
  6. Mix egg yolks and sugar in a large mixing bowl until the sugar dissolves.
  7. Add strawberry extract and pink food coloring (optional) and mix well.
  8. Add milk, oil and vanilla extract, mix well to combine.
  9. Add flour and corn starch. Whisk until everything is incorporated.
  10. Fold the egg whites into the egg yolk mixture. The final batter should be smooth and free of large air bubbles.
  11. Pour the batter into the prepared baking dish. Smooth batter with spatula until even and all bubbles are gone.
  12. Bake the cake at 325 degrees for 25 minutes until the top is firm and springs back when lightly pressed.
  13. Unmold the cake from pan, remove parchment paper.
  14. Place kitchen towel over cake. Then place a wire cooling rack over the towel and quickly flip the cake over and peal off the parchment paper. Let the cake cool completely.
  15. Once the cake has completely cooled, trim the edges and cut the cake in half. We get two equal rectangle pieces.
  16. Frost the top of the cake with about ¼ of the whipped cream. Lay strawberry slices on top of the cream.
  17. Spread another 1/4 of the whipped cream covering the strawberries.
  18. Place the second cake piece on top.
  19. Use another 1/4 of the whipped cream to frost the entire cake with a thin layer of cream just covering. Then refrigerate the cake for about 30 minutes. This crumb coat will make the next layer of cream lay smooth and neat.
  20. Frost the cake with the rest of the cream using a knife or a spatula to smooth the edges and top.
  21. Cut the cake into 12 small servings and garnish each piece with half a strawberry.

Notes:

While waiting for the cake to cool, make 4 cups whipped cream and cut 6 strawberries into thin slices and the other 6 into halves. (You can also use imitation whipped cream such as Cool Whip)

Calories

141.52

Fat (grams)

9.69

Sat. Fat (grams)

3.76

Carbs (grams)

10.51

Fiber (grams)

0.30

Net carbs

10.20

Sugar (grams)

4.50

Protein (grams)

3.23

Sodium (milligrams)

25.20

Cholesterol (grams)

76.99
Did you make this recipe?
@bakingwithjoshandange @bakingwithjoshandange @bakingwithjoshandange #bakingwithjoshandange
Created using The Recipes Generator