Ready for a show-stopping birthday cake? This Strawberry Cream Sponge Cake is light, fruity, and absolutely perfect for celebrating. You’ll love how easy it is to create this delightful dessert that’s sure to impress everyone.
Key Ingredients & Substitutions
- All-purpose flour: You can use a gluten-free all-purpose flour blend for a gluten-free option.
- Granulated sugar: White sugar works best for this recipe.
- Eggs: Essential for the sponge’s structure.
- Fresh strawberries: Berries are key for flavor; frozen berries can be used in a pinch but fresh are preferred.
- Heavy cream: Crucial for the rich, fluffy filling.
Ingredients
For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 large eggs, separated
- 1 ½ cups granulated sugar, divided
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the Strawberry Cream Filling:
- 2 cups heavy cream, very cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
For Garnish (Optional):
- ½ cup fresh strawberries, whole or sliced
- A dusting of powdered sugar
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Servings: 10-12
- Tools Needed: Two 9-inch round cake pans, electric mixer, rubber spatula, wire rack.
Step-by-Step Instructions
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This prevents sticking and ensures your birthday cake layers come out easily.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This step ensures an even distribution of leavening agents in your birthday cake.
3. Beat Egg Yolks
In a large bowl, beat the egg yolks with ¾ cup of the granulated sugar until light and fluffy. Stir in the milk and vanilla extract. This creates the rich base for your sponge cake.
4. Fold in Dry Ingredients
Gradually add the dry ingredient mixture to the egg yolk mixture, mixing until just combined. Be careful not to overmix, as this can lead to a tough sponge cake.
5. Whip Egg Whites
In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¾ cup of granulated sugar, continuing to beat until stiff, glossy peaks form. This meringue is what makes your sponge cake light and airy.
6. Gently Fold Meringue into Batter
Carefully fold a third of the whipped egg whites into the cake batter to lighten it. Then, gently fold in the remaining egg whites until no streaks remain. This delicate folding technique is crucial for a tender birthday cake.
7. Bake the Sponge Cake Layers
Divide the batter evenly between your prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Prepare the Strawberry Cream Filling
In a large, chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the sliced fresh strawberries. This luscious cream is perfect for your birthday cake.
9. Assemble Your Birthday Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread half of the strawberry cream filling evenly over the top. Place the second cake layer on top and spread with the remaining filling.
10. Garnish and Serve
Decorate your Strawberry Cream Sponge Cake with extra fresh strawberries and a light dusting of powdered sugar. You’ve created a beautiful and delicious birthday cake!
Variation Ideas
- Berry Mix: Use a combination of raspberries, blueberries, and strawberries for a mixed berry cream.
- Lemon Zest: Add a teaspoon of lemon zest to the sponge cake batter for a brighter flavor.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the top for an extra touch of indulgence.
Storage Instructions
Store leftover Strawberry Cream Sponge Cake in an airtight container in the refrigerator for up to 3 days. The cream filling is best when fresh, so enjoy it quickly! You can enjoy slices cold directly from the fridge.
Frequently Asked Questions (FAQ)
Q: Can I make the sponge cake layers ahead of time?
A: Yes, you can bake the sponge cake layers a day in advance. Wrap them tightly in plastic wrap once completely cool and store them at room temperature.
Q: Why did my sponge cake turn out dense?
A: Overmixing the batter or deflating the egg whites can lead to a dense sponge. Be gentle when folding.
Q: Can I use frozen strawberries?
A: You can, but make sure they are completely thawed and drained of excess liquid to prevent watering down the cream. Fresh strawberries provide the best texture and flavor for this birthday cake.
Q: How do I get my cake layers to be even?
A: You can weigh the batter in each pan to ensure even distribution, or use cake strips around the pans during baking.
Q: Can I reduce the sugar in this recipe?
A: While you can slightly reduce the sugar, it’s important for the structure and moisture of the sponge cake. Drastically reducing it might affect the texture.
Q: Is this suitable for a large gathering?
A: Absolutely! This Strawberry Cream Sponge Cake is a fantastic birthday cake idea for any celebration, easily serving 10-12 people.