Two fluffy layers of home-made sponge sandwiched with ‘strawberrylicious’ cream, fresh strawberries and jelly on the top make not only a very delicious but also a very professional looking and shareable cake!
There is something that we all like when it comes to the taste of the combination of sponge, jelly and strawberries … maybe because it reminds us of our childhood ? or maybe because it is simply delicious ???
Don’t be put off by how professional it looks Strawberry Cake is not that hard to make. Just follow my step-by-step recipe and see how easy it is for you to create it in your own kitchen!
- 6 eggs
- 120 g. of wheat flour
- 6 spoons of potato flour
- 200 g. sugar
- 1 teaspoon of baking powder
- pinch of salt
- 500ml. double cream
- 250g. mascarpone cheese
- 1 strawberry jelly
- 5 spoons of icing sugar
- 1 strawberry jelly
- 500g. strawberries
- 200ml. double cream
To moisten the Sponge
- Tea with no milk and one teaspoon of sugar. Leave to cool down to room temperature.
Just remember that moistened sponge should be moist but NOT WET!
Grease the base of baking tin (only the base!).
Approx size of the tin 33cm x 23 cm (13in x9 in).
- Separate egg yolks from egg whites.
- Whisk the egg whites with a pinch of salt until stiff.
- In a large bowl cream egg yolks and sugar together until pale and fluffy.
Sift the flour and baking powder over the mixture, then add 5 spoons of whipped egg whites (to soften the mixture) and mix it all with an electric whisk.
Keep going until no dry lumps of flour remain.
- Then add the rest of whipped egg whites and fold it lightly with a rubber spatula. DO NOT USE the whisk this time (It helps to air the mixture and make your sponge light and fluffy!).
Pour the mixture into the baking tin.
Bake in a preheated oven to 170° C, for 35-45 min until a toothpick inserted into the centre comes out clean.
- Straight away, as soon as the sponge is out of the oven, you need to drop the cake tin from a height of about 30 cm so the bottom of the cake tin makes contact with a hard surface. This is a proven bakers trick that prevents the cake from collapsing! Sounds crazy but there is science behind it trust me! So be bold give it a try and drop that cake with confidence!? :-)
- Leave in the tin until completely cool, then use the knife around the edge of the sponge to release the cake from the tin.
- Dissolve the jelly in 1/2 cup of water, leave to cool down to room temperature.
- Place mascarpone and icing sugar into one bowl and mix with an electric whisk until smooth.
Set mixer on low speed, keep mixing the mascarpone and slowly add first the cream and then the jelly.
Keep mixing till the mass becomes thick and creamy.
Assembling the cake
Using a long knife cut the sponge in the middle to form two layers.
The more even the layers equals a more professional looking cake so if you notice some bumps on the layers try to make them even using a knife.
Place the first sponge layer back into the baking tin.
Gently wet the sponge with a little amount of tea.
Slice the strawberries into large pieces.
Place half of the strawberries on the sponge base.
- Cover this with half of the strawberry mass using a spoon or spatula to make the surface even.
Cover with another sponge layer.
Wet the sponge and spread it with the rest of strawberry mass.
Place the rest of the strawberries on the mass and put the cake into the fridge.
While the cake is cooling in the fridge prepare the jelly following instructions on the packaging.
Take the cake out of the fridge and gently and slowly pour jelly onto the cake.
Put the cake into the fridge for at least 4 hours ... if possible leave it overnight.
Cut the cake into squares or any other shape you prefer.
Whip the cream and put it into a piping bag with a star-shaped nozzle.
Decorate the cake pieces.
Serve and enjoy! :-)
Store the cake in the fridge!