6-inch Sponge Cake with Strawberries
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6-inch Sponge Cake with Strawberries is easy sponge recipe with whipped cream and fresh strawberries. Small batch. Nice. Tasteful.
This sponge cake was inspired by my grandmother’s cookbook. She defines this sponge as „ Never Fail “, and the inspiration to use elderflowers came from www.donalskehan.com . I added Elderflower Syrup instead of hot water, mixed into batter before baking.
How do I make fresh strawberry cake?
It is very important to have egg whites mixed until stiff peaks form. Then you continue to add the rest of ingredients bit by bit, folding it carefully and let the oven do the rest of work. Once cooled completely, spread your jam, and then whipped cream. Arrange with strawberries and fresh elderflower, if any.
How big is 6-inch cake?
My 6-inches cake mould has volume of 3 ½ cups. It is 15.25 centimeters in diameter. The smallest one, just perfect dessert for two people.
Since it is mini strawberry cake, it is perfect if you have strawberry jam at hand to spread over a cooled sponge. If not, use any or none. As long as there is enough of whipped cream and strawberries, it makes a beautiful and tasty fresh fruit cake.
To decorate a cake with strawberries, first wait for the cake to cool completely, then frost it. If you’re making a layer cake, frost the top of the first layer and add any fillings you like, such as sliced strawberries, before adding the second layer.
Sometimes, you may have some leftovers from your sponge cake and what we love the most is to make cake pops. For 11 more ideas, look at Craftsy .
Can I put fresh strawberries in cake mix?
Yes! This cake starts with a cake mix but uses fresh strawberry puree to give it fresh strawberry flavour. Take the strawberries and run them through a food processor to puree them. Use 1 cup of the strawberry puree, juice, and all, in this cake recipe. If you are interested in the details go to TastesofLizzyt .
6-inch Sponge Cake with Strawberries
6-inch Sponge Cake with Strawberries is easy sponge recipe with whipped cream and fresh strawberries. Small batch. Nice. Tasteful.
Ingredients
- 2 eggs, separated
- Pinch of salt
- 2 Tbsp flour
- 2 Tbsp hot water or Elderflower Syrup
- 2 Tbsp sugar
- 1 tsp baking powder
- 1 cup whipped cream and sugar to taste
- 2 Tbsp strawberry jam, optional
- Handful of strawberries
Instructions
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Preheat the oven to 180 C / 356 F.
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Prepare a round baking dish, 3 1/2 cups volume, 6 inches in diameter.
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Butter and flour the baking dish. Leave aside.
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Combine flour and baking powder in separate bowl.
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In another bowl mix 2 egg whites with a pinch of salt until stiff peaks form.
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Slowly add flour mix, hot water or Elderflower Syrup and gently fold.
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Pour the mixture into the baking dish and bake for 10-15 minutes or until a toothpick inserted into the middle comes out clean.
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Put aside and let it cool. When cooled completely, release the side part of the baking dish.
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In the meantime, wash the strawberries gently.
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In medium sized bowl, mix whipping cream until soft peaks form.
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Spread jam over the sponge.
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Spread the softened jam over the sponge.
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Put the whipped cream over the jam.
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Garnish the cake with fresh strawberries and serve.
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