Strawberry Cream Sponge Cake – a delicious recipe with eggs, sugar, flour, butter, heavy cream, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease two 8 inch round cake pans and line bases with parchment paper. Grease again and dust with flour.
2
Beat egg whites until firm peaks form. Add sugar, 3/4 cup sugar, 1 tbsp at a time, beating constantly until thick and glossy. Using a large metal spoon, gently fold egg yolks into whites.
3
Gently fold flour into mixture and stir in melted butter and 1/4 cup boiling water until just incorporated. Divide between prepared pans and bake for 20-25 mins, until cake springs back when lightly touched.
4
Cool in pans for 5 mins. Run a metal spatula around edges of pans to release cakes. Cover a wire rack with a clean tea towel. Turn out cakes onto tea towel. Carefully peel off parchment paper, turn cakes over and cool completely.
5
To make filling, whip cream and 1 tbsp sugar until soft peaks form. Spread over one cake. Top with sliced strawberries and remaining cake. Arrange whole strawberries over cake, dust with powdered sugar and serve.
535
kcal
Calories
25
g
Fat
65
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 None large eggs, separated, 3/4 cup plus 1 tbsp sugar, 1 cup self-rising flour, siften, 1 tsp butter, melted, and more.
Yes, Strawberry Cream Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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