I observe flowering trees, white and pink and it's beautiful and smells like Spring finally - time to prepare light and delicious dessert! Dear readers I have been making sponge cake from the same recipe for more than 20 years. Original one comes from my aunt and it always works. First difference is, it is prepared on a steam - you place the bowl with ingredients over pot with boiling water. Second we use mostly potato starch which is lighter than regular one, third remember to mix all the ingredients with wooden spoon in the end.
I remember that in Poland we had in the garden our own private strawberry field, freshly picked fruits were simply unforgettable. We used to eat them just fork-smashed with some milk and sugar - simple yet so, so delicious and brings back the best childhood memories ;'( Recently I was walking down the street and I noticed "strawberry season" had started already here in Dublin. Yes ladies with baby strollers full of fruits and vegies screaming loud on main shopping streets, I am talking about you ) They always have all the seasonal fruits earlier and for great value. I know the real ones should be more like in June but these are fine, smell like strawberries and so they taste. Could not resist, so bought some with this cake in mind :)
So all the ingredients for the sponge listed below I divided into half and made two separate sponge layers but you may as well make it all at once (blarger baking form 26 cm I would say and bake for 45 minutes) and than slice into half.
By the way we would like to invite you for Mexican week on our blog. Next Monday we will post Jamie Oliver's Tortillas with guacamole, Wednesday Mole - chocolate chicken stew and Tres leches cake on Friday. See you than ;)
Sponge cake with strawberries and cream
- 6 eggs
- 1 cup sugar (240g)
- 1.5 cups of potato flour (300g)
- 0.5 cup flour (43g)
- 2.5 tsp baking powder
- pinch of salt
to soak the sponge:
- juice of one lemon
- 3 tablespoons sugar
- 1 cup water
for the filling:
- 12-15 strawberries
- 500ml 30% cream
for garnish :
- 2, 3 tablespoons powdered sugar
This sponge cake is prepared in two portions. I divided ingredients in half. First place three eggs in the bowl, add half of the sugar. Now place the bowl (best if it's metal) in a pot with some boiling water and now using electric mixer mix for couple of minutes until fluffy and has a consistency of sour cream. I place it for a while on the pot, than take it down and back with the bowl on the pot, general rule is the bowl in which we are preparing batter shouldn't get too hot. Now mix in a separate cup half of each of the following ingredients: flour, potato starch and baking powder and sift to the batter, gently mix with large wooden spoon so all the ingredients are combined.
Fill the bottom part of 20cm round baking form with baking paper. Grease bottom and sides of the form with baking fat (it's better than butter as the sides won't brown that much). Pour the batter and place in the oven, bake in 180°C for 20-25 minutes or until a wooden skewer comes out clean, leave on a side to cool down. Repeat the same procedure with the rest of the ingredients to make the second layer of the cake, leave to cool down.
Mix water with lemon juice and sugar. Place one layer of sponge on a cake plate, soak with half of the lemon water. Whip the cream, cut into smaller pieces strawberries. Mix strawberries with cream, place on a sponge. Cover with second layer of the sponge (bottom part up) and soak with remaining lemon water. Sprinkle with powdered sugar and decorate with cut in half strawberry.