Strawberry Sponge Cake

The Sponge Cake, or sponge cake, is a soft and light dessert, often used as a base for filled and decorated cakes. Since we mentioned strawberries, I will make sure to create a variant that includes this delicious fruit in its composition. Here’s how to make an Italian-style Strawberry Sponge Cake.

Ingredients

• 4 eggs at room temperature
• 120 g granulated sugar
• 120 g sifted 00 flour
• 1 packet of vanillin or the seeds of a vanilla bean
• 1 pinch of salt
• 200 g fresh strawberries
• Powdered sugar to taste for decorating

For the cream:

• 250 ml fresh whipping cream
• 2 tablespoons powdered sugar
• Fresh strawberries for filling

Preparation

1. Preheat the oven to 180 °C and prepare a 22 cm diameter cake pan by buttering and flouring it or lining it with parchment paper.
2. Separate the yolks from the whites. Place the yolks in a bowl with half the sugar and the vanillin (or vanilla seeds) and beat until you have a creamy and foamy mixture.
3. In another bowl, whip the egg whites to stiff peaks with a pinch of salt. When they become foamy, gradually add the remaining sugar and continue whipping until you obtain a glossy and stabilized meringue.
4. Gently fold the meringue into the yolk mixture, stirring from top to bottom to avoid deflating the batter.
5. Add the sifted flour, incorporating it with gentle movements to maintain the air in the mixture.
6. Pour the batter into the pan and level the surface.
7. Bake for about 20-25 minutes or until the Sponge Cake is golden and a toothpick inserted comes out clean.
8. Let the cake cool completely before removing it from the pan.

For the cream: 9. Meanwhile, whip the cold cream from the fridge with the powdered sugar until you achieve a firm but not too dry consistency. 10. Slice the Sponge Cake horizontally to create two layers. 11. Spread some of the whipped cream on one cake layer, then add the strawberries cut into pieces. 12. Cover with the other Sponge Cake layer and decorate the surface with the remaining cream and whole or sliced strawberries. 13. Dust with powdered sugar before serving.

This dessert is a true classic of pastry making, with a touch of freshness from the strawberries. Perfect for an afternoon tea or to conclude a special meal!

Fun Fact

Sponge Cake has British origins and its main characteristic is its airy and moist texture, which is why it is often used as a base for filled cakes, especially on occasions like weddings and birthdays. In the United Kingdom it is commonly served with cream and strawberries, especially during the tennis season at Wimbledon.