ENJOY!
Description
Strawberry Sponge Cake is light and refreshing summertime dessert. If you are not a a fan of a dense and heavy cake, then this recipe is a winner. Fluffy, moist, spongy cake base, made with just 4 ingredients, strawberry filling and whipped cream cheese frosting are the perfect combination of textures and flavours.
Ingredients
Strawberry Filling:
3 cups diced fresh strawberries
2 Tablespoon lemon juice
1/2 light brown sugar
2 1/2 Tablespoons cornstarch
1 teaspoon vanilla extract
Sponge Cake Layers:
6 eggs-room temperature
1 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
Whipped Cream Cheese Frosting:
1 cup heavy whipping cream
16 oz. cream cheese-softened at room temperature
1/2 cup unsalted butter-softened at room temperature
1 1/4 cup powdered sugar
2 teaspoons vanilla extract
about 1 cup sliced strawberries for decoration
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Instructions
Strawberry Filling:
In a heavy saucepan combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries burst and juice is formed.
In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture. Add remaining strawberries and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened, remove from heat and set aside to cool completely.
How To Make Sponge Cake Layers:
Preheat Oven to 350˚F and line three round 9-inches cake pans with parchment paper. Grease with baking spray, and set aside.
In a small bowl, whisk together flour and baking powder, and set aside.
Beat 6 eggs for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min, or until palle yellow, thick and fluffy.
Sift flour in thirds into the batter, folding gently with a spatula between each addition. Scrap the bottom of the bowl to ensure you don’t have pockets of flour at the bottom. Do not over-mix or you could deflate the batter. If you have baking stripes, I suggest you to use it, to make sure the cake layers are flat, not domed.
Divide batter equally between three prepared cake pans, smooth the tops and bake at 350˚F about 20-25 minutes , or until top is golden and springs back when poked slightly.
Slide a knife around the edges and remove the cakes from pans. Cool to room temp then peel back the parchment paper.
How To Make The Frosting:
Beat cold heavy whipping cream on high speed for 1-2 min, add ¼ cup of powdered sugar and mix untill stiff peaks form. Set aside.
In another bowl beat together cream cheese, butter and vanilla for 1-2 minutes. Add 1 cup of powdered sugar and mix untill smoth and creamy. Fold in whipped cream.
How to Assemble the Cake:
Place the first cake layer on a serving dish.
Spread half of strawberry filling, but don’t go all the way to the edges, leave about ½ inch rim without the filling.
Spread about 1/2 cup frosting on the second cake layer , invert the filled side down and place it over the first layer so the strawberries and cream be next to each other.
Spread another half of strawberry filling. Again, spread about 1/2 cup frosting on the third cake layer , invert the filled side down and place it over the strawberryfilling. Reserve 1 cup of frosting for decoration.Spread remaining frosting over the cake and place in the fridge for a few hours, or overnight.
To decorate the cake pipe remaining frosting aroun the cake, and arrange sliced strawberries on top.
Store leftovers in the fridge for 3-4 days.
