Sponge Cake with Strawberries and Whipped Cream
Baking and Desserts • Italian
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 20 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 60°F).
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.
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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!