Sponge cake with strawberries and whipped cream

8 servings

60 minutes

Strawberry sponge cake with whipped cream is a delicate dessert with an airy structure, perfectly combining sweetness and freshness. The Italian roots of the recipe trace back to the tradition of light sponges used for creating refined desserts. Egg whites whipped with sugar give the batter airiness, while vanilla extract adds a subtle aroma. Sugar-soaked strawberries add juiciness and brightness, and whipped cream completes the composition with softness. This cake is perfect for festive occasions, romantic evenings, or simply to indulge in an exquisite dessert.

Energy value per serving

• Calories: 123.4
• Proteins: 5.2g
• Fats: 0.5g
• Carbohydrates: 23.1g

Ingredients

• Wheat flour: 1 glass
• Salt: pinch
• Lemon juice: 2 tbsp
• Vanilla extract: 1.5 tsp
• Strawberry: 500 g
• Sugar: 2 tbsp
• Whipped cream: to taste
• Egg white: 1.5 glass

Cooking steps

1. Separate the whites from the yolks. The temperature for whipping should be slightly below room temperature (around 15 degrees).

2. Mix the sifted flour with half a cup of sugar and salt.

   Required ingredients:

   • Wheat flour: 1 glass
   • Salt:  pinch
   • Sugar: 2 tablespoons

3. Mix the egg whites with lemon juice and beat on low speed for 1-2 minutes.

   Required ingredients:

   • Lemon juice: 2 tablespoons

4. Increase the speed to medium and gradually add 1 cup of sugar, one tablespoon at a time.

   Required ingredients:

   • Sugar: 2 tablespoons

5. Whip for another 6-7 minutes. They should be voluminous, light, and hold their shape. But do not whip them to a dense white mass.

6. Add vanilla extract at the last minute.

   Required ingredients:

   • Vanilla extract: 1.5 teaspoon

7. Sprinkle the egg whites with about one fifth of the flour. Gently mix with a wooden spatula. Gradually add the remaining flour.

   Required ingredients:

   • Wheat flour: 1 glass

8. Place the rack in the lower third of the oven. Preheat the oven to 160 degrees. Prepare a cake pan with a hole in the middle (28 cm in diameter and preferably with a removable bottom).

9. Carefully pour the batter into the mold. Smooth the surface slightly with a spatula (if needed). Bake the pie until light golden color (45–55 minutes). The finished pie should resemble a soft sponge and 'spring back' when lightly pressed. Cool the pie before removing it from the mold.

10. While the pie is baking, mix the strawberries with sugar and place them in the refrigerator for an hour.

    Required ingredients:

    • Strawberry: 500 g
    • Sugar: 2 tablespoons

11. Cut the pie with a serrated knife. Serve with strawberries and whipped cream.

    Required ingredients:

    • Whipped cream:  to taste