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SPONGE CAKE WITH STRAWBERRIES

SPONGE CAKE WITH STRAWBERRIES

Two layers of light fluffy cake with cream and jam sandwiched in the middle... what could be better? The warm, sweet jam pairs well with the light sponge cake. Try it this weekend to wow your guests!

SERVES

4

PREPARATION TIME

10

COOKING TIME

45

ALLERGENS

INGREDIENTS

  • 5 eggs
  • 1 cup wheat flour
  • ½ cup strawberries
  • 2 cups heavy whipping cream
  • 1 ¼ cup powdered sugar
  • ½ cup sugar
  • 2 tsp. vanilla essence (or 1 tsp. vanilla extract)
  • La Española Mild & Light Olive Oil, for greasing the cake pan

DIRECTIONS

For the sponge cake:


  1. Preheat the oven to 350º. 
  2. Put the eggs, sugar and vanilla essence in a bowl. With an electric whisk begin to beat for 10 minutes (this step is very important, as it will make the cake rise and become fluffy).
  3. Incorporate the flour in several batches, sifting, and mix with smooth movements.
  4. Bake for 30 minutes (Top trick! Grease the cake pan with olive oil so that it does not stick and acquires a tastier texture.) 
  5. Let the cake cool on a wire rack and unmold the cake. Cut the cake into three layers using toothpicks as a guide.

For the whipped cream


  1. Use the electric whisk to whip the very cold cream and start adding the powdered sugar until it is completely whipped for 3 minutes.
  2. Cut the strawberries into cubes and mix them with the whipped cream. Add the whipped cream between the sponge cakes and decorate the outside of the cake with several sliced strawberries.

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