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Add a photo This year I have opened the strawberry season with a strawberry sponge cake recipe. This strawberry cake is so easy to make and it tastes delicious so it should become the essential summer cake recipe in every kitchen.
Ingredients
- 200g unsalted butter, at room temperature
- 200g caster sugar
- 4 medium eggs, at room temperature
- 200g self raising flour
- 1 tsp vanilla extract
- 300ml fresh double cream, or 300ml fresh whipping cream
- approx. 500g of freshly picked strawberries
- icing sugar
- optional: grated dark chocolate (70% of cocoa)
Directions
- - First you need to bake a sponge cake.
- - Preheat oven to 200C/fan 180C/gas mark 6/392F/moderate. Place the butter and sugar in a bowl and cream together until pale and fluffy (about 5 minutes).
- - In another bowl lightly beat the eggs.
- - Slowly add the eggs to the butter-sugar mixture mixing at low speed, add 1tsp of vanilla.
- - Once the eggs and butter-sugar mixture are combined, slowly mix in self raising flour.
- - Grease a baking tin with butter, cut a piece of greaseproof paper to fit inside. Optional: if you run out of greaseproof paper, grease the tin with butter and cover it with breadcrumbs.
- - Using a small palette knife fill the baking tin evenly with the mixture.
- - Bake for about 25-30 minutes. Test the sponge cake with a thin knife. It should come out clean when the cake is baked.
- - Allow the sponge cake to cool on a wire rack. Take a knife and cut off the top of the cake to get a flat surface.
- - Mix the cream (in this case - I prefer double cream because it gets much stiffer than whipping cream). Spoon a few tablespoons of the cream on the cake and use a small palette knife to level and smooth the surface.
- - Wash the strawberries in cold water and cut every strawberry into quarters. Cover the whole surface with strawberries and sprinkle with icing sugar.
- - Use as many strawberries as you can to cover all the cake's surface.
- - Before serving this yummy strawberry cake chill it in a refrigerator for 15 minutes to allow the cream to become firmer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 376 | |
| Calories from Fat 263 | 70% |
| Total Fat 29.84g | 37% |
| Saturated Fat 18.06g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 367mg | 15% |
| Potassium 112mg | 3% |
| Total Carbs 21.23g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.66g | 0% |
| Protein 6.25g | 10% |
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