A celebration cake that is mostly air and fruit. Make it on the day when strawberries are at their best.
Every family has a celebration cake, and this is ours. Birthdays, garden parties and the first sunny Sunday of the year all seem to call for a tall, light sponge filled with whipped cream and the best strawberries I can find.
It is a whisked sponge, which means there is no butter in the batter. All the lift comes from the air you beat into the eggs and sugar, so it is wonderfully light. It does take a little patience, but the result is worth every minute.
Why make a whisked sponge
- Beautifully light. It is more air than cake, which is perfect with cream and fruit.
- Only a handful of ingredients. Eggs, sugar, flour and vanilla.
- Made for summer. It lets the strawberries take centre stage.
Tips for a perfect sponge
Whisk the eggs and sugar for a full five minutes, until the mixture is thick and pale and leaves a trail when you lift the whisk. This is where the rise comes from.
Fold the flour in gently with a large metal spoon, cutting through the mixture rather than stirring it. You want to keep as much of that air as possible.
Let the sponges cool completely before filling them, or the cream will melt and slide. Assemble the cake on the day you plan to serve it.
The full recipe is in the card below. Print it, and save me a slice.
Kitchen kit
What you’ll need
Stand mixer
Kitchen scale
Nesting mixing bowls
Recipe
Strawberry Cream Sponge Cake
A light whisked sponge layered with whipped cream and fresh strawberries.
- Prep
- 30 mins
- Cook
- 25 mins
- Total
- 55 mins
- Serves
- 10 slices
Ingredients
For the sponge
- 4 large eggs
- 3/4 cup superfine sugar
- 1 1/4 cups self-rising flour
- 1 tsp vanilla extract
For the filling
- 1 2/3 cups heavy cream
- 2 tbsp powdered sugar
- 3 cups strawberries (about 14 oz)
For the sponge
- 4 large eggs
- 150 g caster sugar
- 150 g self-raising flour
- 1 tsp vanilla extract
For the filling
- 400 ml double cream
- 2 tbsp icing sugar
- 400 g strawberries
Method
- Heat the oven to 180°C (350°F) and line two 8-inch (20 cm) cake tins.
- Whisk the eggs and sugar until thick and pale, then fold in the flour and vanilla.
- Divide between the tins and bake for 20 to 25 minutes. Cool completely.
- Whip the cream with icing sugar and layer with sliced strawberries.
- Top with whole berries and serve the same day.
Notes
- Whisk the eggs for a full five minutes. That air is what makes the sponge rise.
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