Strawberry Sponge Cake
A twist on the classic Strawberry Shortcake dessert. Great for tea parties, brunch or as a fun Summer treat!
Sponge Cake Batter
1. In the bowl of a stand mixer with the whisk attachment, whisk egg whites on medium speed until bubbles start to form.
2. Add cream of tartar and continue whisking until foamy and soft peaks start to form.
3. Increase mixing speed to medium-high. While mixer is running, add sugar, one tablespoon at a time. This may take 5-10 minutes.
4. Once all sugar is added continue to mix until meringue is thick and glossy. Put in the fridge while making the rest of the batter.
5. Mix egg yolks and sugar in a large mixing bowl until the sugar dissolves.
6. Add strawberry extract and pink food coloring (optional) and mix well.
7. Add milk, oil and vanilla extract, mix well to combine.
8. Add flour and corn starch. Whisk until everything is incorporated.
9. Fold the egg whites into the egg yolk mixture. The final batter should be smooth and free of large air bubbles.
10. Pour the batter into the prepared baking dish. Smooth batter with spatula until even and all bubbles are gone.
11. Bake the cake at 325 degrees for 25 minutes until the top is firm and springs back when lightly pressed.
Unmold the cake from pan, remove parchment paper.
13. Place kitchen towel over cake. Then place a wire cooling rack over the towel and quickly flip the cake over and peal off the parchment paper. Let the cake cool completely.
14. Once the cake has completely cooled, trim the edges and cut the cake in half. We get two equal rectangle pieces.
**While waiting for the cake to cool, make 4 cups whipped cream** (see below)
(You can also use imitation whipped cream such as Cool Whip)
Making the strawberry Sponge Cake
1. Frost the top of the cake with about ¼ of the whipped cream. Lay strawberry slices on top of the cream.
2. Spread another 1/4 of the whipped cream covering the strawberries.
3. Place the second cake piece on top.
4. Use another 1/4 of the whipped cream to frost the entire cake with a thin layer of cream just covering. Then refrigerate the cake for about 30 minutes. This crumb coat will make the next layer of cream lay smooth and neat.
5. Frost the cake with the rest of the cream using a knife or a spatula to smooth the edges and top.
6. Cut the cake into 12 small servings and garnish each piece with half a strawberry.