5 from 12 votes
Strawberry Sponge Cake
Strawberry Sponge Cake is a light, airy cake made by creaming salted butter and sugar, then incorporating eggs, sifted flour, baking powder, and warm water to form a smooth batter baked in two cake pans. Filled with strawberry jam and whipped cream, the assembled cake is decorated optionally with fresh strawberries and dusted with powdered sugar. This results in a soft textured dessert with sweet fruit layers and a creamy finish suitable for various occasions.
Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
Servings:
12
Calories:
434 kcal
Course:
Snacks, Baked Goods
Cuisine:
British
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 434
% 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.