Vanilla Sponge Cake with Strawberries and Cream

Vanilla Sponge Cake with Strawberries and Cream

This platform is officially a cake platform now, I don’t post other things 🙁 Not even sure why, maybe other food disappears before it has the chance to be photographed? Or I’m just focusing of cake challenges for different occasions, hehe.

A few weeks ago we had a farewell party for my beloved colleague from work. Since she is a fan of light creamy cakes, I decided to challenge myself with a vanilla cake. Vanilla cakes have been my least favorite ones until THIS ONE! I cannot describe how yummy it is. Thanks so much Pretty. Simple. Sweet. for the recipe, I played a bit with proportions, but it’s almost the same 🙂

This Cake is an ABSOLUTE STAR! May be the best one I’ve made in a very very long time.

Vanilla Sponge Cake with Strawberries and Cream

Ingredients:

Cake

  • 1¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 56 g butter
  • ½ cup whole milk
  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract

Whipped cream

  • 250 g mascarpone cheese
  • 600 g heavy cream
  • 1 cup icing sugar
  • 1 teaspoon pure vanilla extract
  • About 450 g fresh strawberries, sliced

Method:

  1. Preheat the oven to 180 °C. Line 3 x 20 cm diameter baking tins with parchment paper.
  2. Make the cake. Mix the flour with baking powder and salt. Set aside
  3. Warm up the milk with the butter in a saucepan on medium heat until butter melts. Do not let it boil. Allow to cool slightly.
  4. Beat the eggs with sugar until pale and triple in volume, about 6-7 minutes. Add in vanilla.
  5. Reduce the mixer speed and slowly add the still warm milk mixture.
  6. Fold in the flour in 3 additions mixing with a spatula just until combined. Do not overmix.
  7. Divide the prepared batter equally into three cake tins, bake for 20-25 minutes or until the cake springs back when touched and a wooden toothpick inserted into the center comes out clean. Allow to cool 15 minutes on the wire rack, then remove from the tins and let cool completely.
  8. Make the whipped cream. Using a mixer, whisk heavy cream with cheese, sugar and vanilla until stiff peaks form. Do not overbeat.
  9. Assemble the cake. Place a layer of vanilla cake onto a serving platter, top with 1/3 of the strawberries and 1/3 of the cream. Place the second layer of cake, top with 1/3 of strawberries and 1/3 of cream. Add the last cake layer, 1/3 of cream and the remaining strawberries to decorate.
  10. Allow to set in the fridge for an hour or so and enjoy.
  11. The cake can be stored for up to 1 day.
Print Friendly, PDF & Email


2 thoughts on “Vanilla Sponge Cake with Strawberries and Cream”

  • I must say that I always hesitate before making a vanilla sponge cake. Usually I don’t succeed, but this time I was absolutely amazed with the result!!!! This cake was magnificent. I am definitely baking it again and again. It’s a keeper!!! One of the best cakes for sure 🙂

    • Thanks darling! I’m glad you tried it and it worked. Part of me also had doubts, that maybe I was just super lucky and it turned out amazing by accident. Lovely that it worked for you 🙂 I’m excited to make it again as well

Leave a Reply

Your email address will not be published. Required fields are marked *

wp-puzzle.com logo