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 a version that includes this delicious fruit in its composition. Here’s how to make an Italian-style Strawberry Sponge Cake.

Ingredients

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

For the cream:

• 250 ml of fresh cream for whipping
• 2 tablespoons of icing sugar
• Fresh strawberries for the filling

Preparation

1. Preheat the oven to 180 °C and prepare a cake tin of about 22 cm in diameter, buttering and flouring it, or lining it with parchment paper.
2. Separate the yolks from the whites. Put the yolks in a bowl with half of the sugar and the vanillin (or the vanilla seeds) and whisk until you have a creamy and frothy mixture.
3. In another bowl, whip the egg whites until stiff with a pinch of salt. When they become frothy, gradually add the remaining sugar and continue to whip until you obtain a shiny and stable meringue.
4. Gently fold the meringue into the yolk mixture, mixing from top to bottom to not deflate the mixture.
5. Add the sifted flour, incorporating it with gentle movements to keep the air in the mixture.
6. Pour the batter into the tin and level the surface.
7. Bake for about 20-25 minutes or until the Sponge Cake is golden and the skewer comes out clean.
8. Allow the cake to cool completely before removing it from the tin.

For the cream: 9. In the meantime, whip the cold cream from the refrigerator with the icing sugar until it reaches a firm but not too dry consistency. 10. Cut the Sponge Cake horizontally to create two discs. 11. Spread a portion of the whipped cream on one layer of cake, then add the chopped strawberries. 12. Cover with the other Sponge Cake disc and decorate the top with the remaining cream and whole or sliced strawberries. 13. Dust with icing sugar before serving.

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

Curiosities

The Sponge Cake has British origins and its main characteristic is the airy and moist consistency, which is why it is often used as a base for filled cakes, especially on occasions such as weddings and birthdays. In the United Kingdom, it is common to find it accompanied by cream and strawberries, especially during the tennis season at Wimbledon.