6-inch Sponge Cake with Strawberries. Nice. Tasteful. Easy.
This cake was inspired by my grandmother’s cook book that defines this sponge as „Never Fail“ and the inspiration to use elderflowers came from www.donalskehan.com that has inspired me to use Elderflower Syrup instead of hot water but mixed into the mixture before baking.
If you want to enrich the sponge, use any fruit syrup that is not of intense color. Otherwise, the sponge may look strange.
Since it is a strawberry cake, it is perfect if you have a 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 fruit cake.
To spread the jam easier, I warm it up. If I try to spread it firm as it is in the jar, it may ruin the sponge.
Second spread is the whipped cream. And then, finally, arrange the cake with fresh strawberries and serve.
6-inch Sponge Cake with Strawberries
- 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 thick cream and sugar to taste
- 2 Tbsp strawberry jam, optional
- Handful of strawberries
Preheat the oven to 180 C / 356 F.
Prepare a round baking dish, 3 1/2 cups volume
Butter and flour the baking dish.
In a bowl mix 2 egg whites with a pinch of salt until stiff peaks form.
Slowly add the rest of ingredients and gently mix to get a smooth texture.
Pour the mixture into the baking dish and bake for 10-15 minutes or until a toothpick inserted into the middle comes out clean.
Put aside and let it cool. When cooled completely, take the sponge out or release the side part of the baking dish.
In the meantime, wash the strawberries gently.
In a deep bowl, mix thick cream and sugar until soft peaks form.
If you use the jam, warm it in a small pan on a medium heat or in the microwave.
Spread the softened jam over the sponge.
Put the whipped cream over the jam.
Garnish the cake with fresh strawberries and serve.