This recipe is a classic in Austria. Fruity strawberries on a fluffy sponge cake – this Strawberry Sponge Cake evokes happy childhood memories of warm summer days for many Austrians.
The sponge for this cake is slightly different than a traditional sponge and is even better because of it, in my opinion! There is the addition of cream in the cake batter, and because of it the cake tastes amazing and is nice and soft, fluffy and moist.
- 4 eggs
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract or 1 envelope vanilla sugar
- 1 cup (8 ounces or 250 ml) whipping cream
- 2 cups plus 1 tablespoon (300 g) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- strawberry preserves
- 2.2 pounds (1 kg) fresh strawberries
- 1 envelope red jelly* + ⅓ cup (75 g) granulated sugar
- freshly whipped cream, optional
- Preheat oven to 350°F (170°C). Line rimmed baking tray with parchment paper.
- For the sponge cake: beat eggs, sugar and vanilla on high speed until light and fluffy. Beat in whipping cream. In a separate bowl, combine flour, baking powder and salt. Gradually sift flour mixture into batter and gently fold to combine. Spread batter in the baking tray and bake for 15-20 minutes until golden and cake feels springy when pressed with a finger. Test with a toothpick. Remove cake from oven and cool completely.
- Wash strawberries and pat dry. Spread cake thinly with jam. Trim the strawberries and halve or quarter them, depending on their size, and arrange on top of the cake, cut side down. Prepare glaze according to package directions and spoon over the strawberries. Allow to set before cutting cake into squares. To serve, top cake slices with a dallop of whipped ceam if you wish.
Original recipe is from a friend of mine.