Strawberry Sponge Cake
This light and fluffy Strawberry Sponge Cake is layered with a sweet strawberry simple syrup, fresh whipped cream frosting, and juicy strawberries. The soft sponge is the perfect base for a delicious dessert, ideal for any occasion. The cake is topped with a luscious whipped cream frosting and garnished with fresh strawberry puree for a burst of flavor.
Ingredients
Sponge Cake
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, separated at room temperature
- ½ teaspoon lemon juice or white vinegar
- 1 cup granulated sugar divided
- ¼ cup vegetable oil
- ¼ cup water warm
- 1 teaspoon vanilla paste or extract
Instructions
Sponge Cake
- Preheat the oven to 350℉/180℃ and line the bottom of a 9" cake or springform pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and lemon juice (or vinegar) and whisk on medium speed until foamy.
- With the mixer running, slowly pour in half of the sugar (½ cup, 100g) and increase the speed to medium high until stiff, glossy peaks form.
- In a separate bowl, mix the egg yolks and remaining sugar (½ cup, 100g) until pale and fluffy. Add oil, water, and vanilla, mixing until smooth.
- Sift ⅓ of the flour mixture into the egg yolk mixture, folding in gently, then fold in ⅓ of the egg whites. Repeat with remaining ingredients.
- Pour the batter into the prepared pan, and bake for 25-30 minutes until golden and a toothpick inserted into the center comes out clean. Cool on a wire rack.
Notes
- Make sure the eggs are at room temperature for best results.
- Let the cake cool completely before assembling to avoid melting the frosting.
- Strawberry puree is optional but adds extra flavor and decoration.