Strawberry Sponge Cake

Name: Strawberry Sponge Cake
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 12 serving
Ingredients: 8 oz salted butter; 8 oz all purpose flour; 8 oz sugar; 4 eggs; 2½ tbsp warm water; 2½ tsp baking powder; ½ tsp salt; 8 oz strawberry jam; 10 oz whipping cream; 2 oz fresh strawberries; 1 tsp powdered sugar

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
48 mins
Servings
12
Calories
434 kcal
Course
Snacks, Baked Goods
Cuisine
British

Strawberry Sponge Cake

Iris Warren

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This soft tender Sponge Cake contains no flavoring such as vanilla, therefore allowing the true flavor of the ingredients to come through. With fresh cream and strawberries to finish it, this Strawberry Sponge Cake is particularly delightful in summer months.

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Ingredients

Servings

8 oz salted butter
8 oz all purpose flour
8 oz sugar
4 eggs room temperature
2½ tbsp warm water
2½ tsp baking powder
½ tsp salt
8 oz strawberry jam
10 oz whipping cream
2 oz fresh strawberries decoration (optional)
1 tsp powdered sugar

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Instructions

With wax paper (grease proof paper) and a little butter or oil, grease the bottom and sides of two 9 inch cake pans.
Line the bottom of the pans with parchment or grease proof paper.
Using a stand mixer or hand mixer, cream the butter and sugar together.
Add each egg in one at a time. Allow the cake batter to blend well before the next egg is added.
Sift the flour, salt, and baking soda. Add the flour mixture, one tablespoon at a time.
Add the warm water, about a tablespoon at a time.
Pour the cake batter evening between the two prepared pans.
Tap the cake pans on the counter top a couple of times to remove large pockets of air. Place in a 350 degrees F oven for about 15 - 18 minutes.
When baked, remove the cakes from the oven and place on a wire rack to cool.
Further cool the cakes by running a thin bladed knife around the sides of the cake pan. Holding the cake pan in one hand, turn it onto the wire rack, it should release easily.
Using a stand mixer or hand mixer, whip the cream.
Remove the paper from the base of each cake layer.
Place one cake layer onto a serving plate and add the jam. Spread the jam evenly over the sponge cake.
When the cream develops peaks, spread it evenly over the jam.
Place the other sponge cake directly on top making sure it is correctly positioned.
Optional: Dust the top of the cake with powdered sugar and garnish with fresh strawberries.

Nutrition Information

Show Details

Serving 1slice Calories 434kcal (22%) Carbohydrates 48g (16%) Protein 5g (10%) Fat 26g (40%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 122mg (41%) Sodium 341mg (14%) Potassium 90mg (3%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 899IU (18%) Vitamin C 5mg (6%) Calcium 85mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 434 kcal

% Daily Value*

Serving	1slice
Calories	434kcal	22%
Carbohydrates	48g	16%
Protein	5g	10%
Fat	26g	40%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	122mg	41%
Sodium	341mg	14%
Potassium	90mg	2%
Fiber	1g	4%
Sugar	29g	58%
Vitamin A	899IU	18%
Vitamin C	5mg	6%
Calcium	85mg	9%
Iron	1mg	6%