Strawberry Cream Sponge Cakes

Name: Strawberry Cream Sponge Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 75 min
Yield: 8 servings
Cuisine: French
Ingredients: 4 large eggs (room temperature); 1 cup granulated sugar; 1 cup all-purpose flour (sifted); 1 tsp vanilla extract; 2 cups heavy cream (cold); 2 tbsp icing sugar; 1 tsp vanilla extract; 500 g fresh strawberries (hulled and sliced)

75 min 8 servings Medium

All Recipes

Delight in these airy sponge cakes layered with luscious cream and fresh strawberries.

Prep

30 min

Cook

15 min

Total

75 min

Servings

Difficulty

Medium

These Strawberry Cream Sponge Cakes are a delightful treat perfect for any occasion. The light and fluffy sponge is complemented by sweet, juicy strawberries and rich whipped cream, making each bite a harmonious blend of textures and flavours. Originating from classic French patisserie, these sponge cakes are a testament to the art of baking, where simplicity meets elegance. The combination of fresh strawberries with cream not only adds a lovely contrast of colours but also enhances the overall taste, making it a favourite among dessert lovers.

Ingredients

Servings

Sponge Cake

Cream and Strawberries

Instructions

Prepare the oven

Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.

Pro tip: Ensure the parchment paper covers the sides of the pan to prevent sticking.

Beat the eggs and sugar

In a large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until pale and fluffy, about 5 minutes.

Pro tip: The mixture should form thick ribbons when the beaters are lifted.

Incorporate flour and vanilla

Gently fold in the sifted flour and vanilla extract with a spatula, taking care not to deflate the mixture.

Pro tip: Use a gentle folding motion to maintain the batter's volume.

Bake the sponge cake

Pour the batter into the prepared pan and smooth the top. Bake for 15 minutes, or until the top is golden and springs back when lightly touched.

Pro tip: A toothpick inserted into the centre should come out clean.

Cool the cake

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Pro tip: Run a knife around the edges of the cake to loosen it from the pan.

Prepare the whipped cream

In a chilled bowl, whip the heavy cream, icing sugar, and vanilla extract until stiff peaks form.

Pro tip: Keep the cream cold to achieve better whipping results.

Assemble the cakes

Cut the cooled sponge cake into squares. Layer each square with whipped cream and sliced strawberries.

Pro tip: For a neat finish, use a piping bag to apply the cream.

Chill and serve

Refrigerate the assembled cakes for at least 30 minutes before serving to allow the flavours to meld.

Pro tip: Chilling helps the cream set and enhances the flavour.

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Tips & Tricks

<ul><li>For best results, use room temperature eggs to achieve maximum volume in your sponge cake batter.</li><li>Ensure your whipped cream is stiff enough to hold its shape when layering.</li><li>Gently fold ingredients to maintain the airy texture of the sponge cakes.</li><li>Chill the assembled cakes before serving for a refreshing experience.</li></ul>

Serving Suggestions

Serve these Strawberry Cream Sponge Cakes chilled, allowing the flavours to meld beautifully. Pair them with a glass of sparkling wine or a cup of your favourite tea for a complete experience. To make ahead, prepare the sponge cakes and cream separately, and assemble them just before serving. Store leftover sponge cakes in an airtight container for up to 2 days, and keep the whipped cream refrigerated.