Sponge Cake with Strawberries and Whipped Cream
Baking and Desserts | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
8
Description
Sponge Cake with Strawberries and Whipped Cream
Ingredients
- Wheat Flour - 1 cup
- Salt - a pinch
- Meyer Lemon Juice - 2 tablespoons
- Vanilla extract - 1½ teaspoons
- Strawberry - 17.6 oz
- Sugar - 2 tablespoons
- Whipped Cream - to taste
- Egg white - 1½ cups
Step by Step guide
Step 1
Separate the egg whites from the yolks. The temperature for whipping should be slightly below room temperature (around 59°F).
Step 10
While the cake is baking, mix the strawberries with sugar and refrigerate for an hour.
Step 11
Cut the cake with a serrated knife. Serve with strawberries and whipped cream.
Step 2
Mix the sifted flour with half a cup of sugar and salt.
Step 3
Combine the egg whites with lemon juice and whip on low speed for 1–2 minutes.
Step 4
Increase the speed to medium and gradually add 1 cup of sugar, one tablespoon at a time.
Step 5
Continue whipping for another 6–7 minutes. The egg whites should be fluffy, light, and hold their shape. Do not whip them to a stiff white mass.
Step 6
In the last minute, add the vanilla extract.
Step 7
Sprinkle about one-fifth of the flour over the egg whites. Gently fold with a wooden spatula. Gradually add the remaining flour.
Step 8
Place a rack in the lower third of the oven. Preheat the oven to 320°F. Prepare a cake pan with a hole in the middle (28 cm in diameter and preferably with a removable bottom).
Step 9
Carefully pour the batter into the pan. Smooth the surface slightly with a spatula (if needed). Bake the cake until light golden brown (45–55 minutes). The finished cake should feel like a soft sponge and 'spring back' when lightly pressed. Allow the cake to cool before removing it from the pan.
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