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Strawberry Sponge Cake

Light and Airy Strawberry Sponge Cake Recipe

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for the cream)
  • 1 pound (450g) fresh strawberries, hulled and sliced, plus a few whole ones for garnish

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8‑inch round pan with parchment. Whip the eggs and 3/4 cup sugar on high until thick, pale, and tripled in volume, about 5 to 7 minutes.
  2. Sift flour, cornstarch, baking powder, and salt. Fold into the egg mixture in three additions. Fold in the melted butter and 1 teaspoon vanilla until just combined.
  3. Pour batter into the pan, smooth the top, and bake 20 to 25 minutes until golden and springy. Cool in pan 10 minutes, then turn out onto a rack and cool completely.
  4. Beat the cold heavy cream, powdered sugar, and remaining 1 teaspoon vanilla until soft peaks form.
  5. Split the cooled sponge horizontally. Layer half the cream and sliced berries on the bottom, place the second layer on top, and cover with remaining cream and berries. Garnish with whole strawberries and serve.

Notes

For the freshest texture, assemble the cake no more than 2 hours before serving. If making components ahead, store the sponge at room temperature and keep the cream and sliced berries in the fridge separately. This cake tastes best the day it is made.