Austrian Strawberry Sponge Cake
This is a recipe for 1 sheet cake or jelly roll pan, about 16x13 inches (40x32 cm).
Servings: 24 squares
Ingredients
- 4 eggs
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract or 1 envelope vanilla sugar
- 1 cup (8 ounces or 250 ml) heavy cream unwhipped
- 2 cups plus 1 tablespoon (300 g) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- strawberry preserves
- 2.2 pounds 1 kg (3 pints) fresh strawberries
- 1 envelope red jelly* + ⅓ cup (75 g) granulated sugar
To serve
- freshly whipped cream optional
Instructions
- 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 (liquid) 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 cream if you wish.
Notes
*Red jelly (red Tortengelee or Tortenguss in German) is a plant-based powder that is made into a Jello-like glaze which is poured over the fruit and cake. Plant-based strawberry Jello may be substituted or a glaze made of starch, sugar and water (similar to a strawberry pie filling). More info here.
Original recipe is from a friend of mine.