Strawberry Sponge Cake
Celebrate strawberry season with this sponge cake that marries the sweetness of fresh berries with a subtle hint of salt, creating a deliciously unique flavour sensation.
Preparation
Step 1
Preheat the oven to 170 °C.
Step 2
7 eggs – 1 pinch of salt – 180 g flour – 60 g corn starch
Separate the eggs and whisk the egg whites with a pinch of salt.
In the meantime, mix the flour with the corn starch.
Step 3
220 g sugar
As soon as the egg whites start to stiffen, add the sugar slowly until it dissolves and the egg whites are stiff. Gradually add the egg yolk to the egg whites while stirring slowly.
Step 5
Finally, sift the flour mixture into the egg mixture and fold it in gently.
Step 6
Line a 26 cm springform tin with greaseproof paper and slowly pour in the batter.
Bake in a preheated oven for 40 minutes at 170 °C.
Step 7
Allow the cake to cool completely, and cut the baked dough into 3 even layers.
Step 8
50 ml heavy cream – 150 g Greek yoghurt – 100 g powdered sugar
To make the filling, add the heavy cream and yoghurt to a bowl and start whipping. Slowly add the sugar and beat until stiff. Be careful not to overmix.
Step 9
500 g strawberries
Wash and dry the berries and cut half of them into even slices.
Step 10
30 g freeze-dried strawberries
Stack the cake layers. Set aside ¼ of the cream mixture, and crumble in the freeze-dried strawberries, folding them in gently.
Step 11
Starting with the first sponge cake layer, spread half of the strawberry slices on top and add about ¼ of the cream mixture over it. Spread it out very carefully and evenly. Now, add the next layer of sponge cake. Top with the remaining berries and ¼ of the cream. Spread out and then place the last sponge layer on top.
Step 12
Now add the remaining cream to the top and spread evenly. Sprinkle the remaining strawberries over the cake and decorate with the remaining cream and freeze-dried strawberries.
Place the cake in the fridge for about an hour, then slice and enjoy!
Recipe-ID: 1284
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