Strawberry Sponge Cake
User Reviews
5
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Prep Time
30 mins
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Cook Time
18 mins
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Total Time
48 mins
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Servings
12
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Calories
434 kcal
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Course
Snacks, Baked Goods
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Cuisine
British
Strawberry Sponge Cake
Description
This cake begins with greasing and lining two 9-inch cake pans. Butter and sugar are creamed until smooth, followed by adding eggs one at a time to fully blend. Sifted dry ingredients including flour, salt, and baking powder are added gradually, then warm water is incorporated to loosen the batter. The batter is poured evenly into the pans and baked at 350°F for approximately 15 to 18 minutes until set and lightly browned.
After cooling and removing from pans, the cakes are layered with strawberry jam and whipped cream which add moistness and fruity sweetness to the spongy cake base. Fresh strawberry slices can be used for decoration, complemented by a light dusting of powdered sugar for a simple finish. The cake texture is soft and airy with balanced sweetness from the jam and cream.
This strawberry sponge is ideal as a celebratory dessert or for any occasion requiring a light yet flavorful cake. Proper measuring and thorough mixing ensure an evenly risen, tender crumb. Careful cooling before filling helps maintain structure during assembly. Decorating options allow for customization, making the cake visually appealing.
Ingredients
- 8 oz butter salted
- 8 oz all-purpose flour
- 8 oz sugar
- 4 egg room temperature
- 2½ tbsp water warm
- 2½ tsp baking powder
- ½ tsp salt
- 8 oz strawberry jam
- 10 oz whipping cream
- 2 oz strawberry decoration (optional, fresh
- 1 tsp powdered sugar
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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