Strawberry Cream Sponge Cake

RECIPESPLUS
7Ingredients
45Minutes
260Calories

Ingredients

US|METRIC
  • 3 large eggs (separated)
  • 3/4 cup sugar
  • 1 cup self rising flour (siften)
  • 1 teaspoon butter (melted)
  • 3/4 cup heavy cream
  • 4 1/2 ounces strawberries (hulled, sliced, plus whole strawberries to serve)
  • powdered sugar (to dust)
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    Directions

    1. Preheat oven to 350°F. Grease two 8 inch round cake pans and line bases with parchment paper. Grease again and dust with flour.
    2. Beat egg whites until firm peaks form. Add sugar, 3/4 cup sugar, 1 tbsp at a time, beating constantly until thick and glossy. Using a large metal spoon, gently fold egg yolks into whites.
    3. Gently fold flour into mixture and stir in melted butter and 1/4 cup boiling water until just incorporated. Divide between prepared pans and bake for 20-25 mins, until cake springs back when lightly touched.
    4. Cool in pans for 5 mins. Run a metal spatula around edges of pans to release cakes. Cover a wire rack with a clean tea towel. Turn out cakes onto tea towel. Carefully peel off parchment paper, turn cakes over and cool completely.
    5. To make filling, whip cream and 1 tbsp sugar until soft peaks form. Spread over one cake. Top with sliced strawberries and remaining cake. Arrange whole strawberries over cake, dust with powdered sugar and serve.
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    NutritionView More

    260Calories
    Sodium10% DV240mg
    Fat20% DV13g
    Protein10% DV5g
    Carbs11% DV34g
    Fiber3% DV<1g
    Calories260Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol120mg40%
    Sodium240mg10%
    Potassium90mg3%
    Protein5g10%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber<1g3%
    Sugars21g42%
    Vitamin A10%
    Vitamin C15%
    Calcium8%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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