Description
A classic dessert combining fluffy sponge cake, fresh strawberries, and silken whipped cream. The light, airy textures balance bright fruit flavor for an elegant, crowd-pleasing treat. Ideal for midday indulgence or special occasions.
Ingredients
- All-purpose flour 4/5 cup (125g), sifted
- Sugar 2/5 cup (100g) plus 2 1/2 tsp for whipped cream
- Large eggs 4 separated (room temperature)
- Butter 1/4 cup (60g, melted)
- Fresh strawberries 2 cups (sliced with 10 halved for decoration)
- Whipping cream 1 cup
- Water 2 tablespoons for syrup
Instructions
- Preheat oven to 180°C (350°F). Coat 7-inch cake tin with butter and flour, shaking off excess.
- Whisk egg yolks with 2/3 sugar until ribbons form and mixture falls slowly from whisk.
- Beat egg whites until soft peaks form, then add remaining sugar in 2-3 additions until stiff peaks form.
- Sift flour over yolk mixture. Fold in 1/3 meringue to create a smooth batter.
- Add remaining meringue in 2 batches, folding gently while incorporating melted butter.
- Pour batter into prepared tin. Tap onto counter to release air bubbles.
- Bake 25 minutes, or until skewer comes out clean with slight moisture. Cool completely in pan, then invert onto rack.
- Whip cream with 2 1/2 tsp sugar until soft peaks form. Prepare syrup by boiling 2 tbsp water and 2 tbsp sugar.
- Slice sponge horizontally. Brush syrup on cut sides.
- Layer sponge with whipped cream and 1 cup sliced strawberries. Add second sponge layer and remaining cream.
- Frost top with whipped cream and place halved strawberries on top. Chill 20 minutes before slicing.
Notes
- Use room-temperature eggs for better volume in meringue.
- Folding meringue gently prevents overbeating and maintains airiness.
- Light syrup application preserves sponge structure while enhancing flavor.
- Chill cake before serving to firm layers and simplify slicing.
- Substitute non-dairy milk/cream for vegan version.