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.

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Prep Time 40

Cook Time 30

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

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

Method

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.