Strawberry Sponge Cake - combinegoodflavors.com

Prep Time:20

Cook Time:30

Cooling Time:25

Total Time:1 15

Preheat your oven to 180 °C // 356 °F top/bottom heat and separate the eggs into two separate bowls.
6 Eggs
Take the bowl with the egg yolks and add half of the superfine sugar and the entire vanilla sugar.
⅓ cup Superfine sugar, 2 ½ tsp Vanilla Sugar
Beat the ingredients with an electric mixer until very foamy and set aside.
Grab the bowl with the egg whites and add the second half of the superfine sugar. Beat them until very stiff.
In the mixing bowl with the beaten egg yolks, gently fold in the stiffly beaten egg whites. Then sift the flour over it and mix it in
1 cup Cake Flour
Fill the batter into the springform pans (about three-quarters full) and put the filled springform pans in the oven.
Bake on the middle shelf for half an hour.
Remove the springform pan(s) from the oven and let cool for 15 minutes.
Before opening the springform pan, cut along the edge once with a knife to ensure no dough sticks to the sides.
Take the dough out of the springform pan and let it cool further on a cooling rack.
Once the dough is no longer warm, take the first sponge cake and cut it in half. Do the same with the second sponge.

Wash the strawberries and remove the green.
Place the first sponge cake layer on the cake stand.
Now add a layer of whipped cream to the sponge.
1 ⅛ cup Whipped Cream
Place the prepared strawberry halves around the edge of the sponge cake.
12.35 oz Fresh Strawberries
Dust the whole whipped cream strawberry surface with powdered sugar.
Place the second sponge cake base on top.
Sprinkle the top sponge cake layer with powdered sugar and place a fanned strawberry in the center. Locking it with a scoop of whipped cream underneath.
Powdered Sugar
Sprinkle a second time with powdered sugar, and the strawberry sponge cake is ready to be served!

Wash the strawberries and remove the green.
Place the first sponge cake layer on the cake stand.
Now add a layer of whipped cream to the sponge.
Place the prepared strawberry halves around the edge of the sponge cake.
Dust the whole whipped cream strawberry surface with powdered sugar.
Place the second sponge cake base on top.
Add another layer of whipped cream to the second sponge.
Place the prepared strawberry halves around the edge of the sponge cake.
Dust the whole whipped cream strawberry surface with powdered sugar.
Place the third sponge cake base on top.
Add another layer of whipped cream to the third sponge.
Place the rest of the prepared strawberry halves around the edge of the sponge cake.
Dust the whole whipped cream strawberry surface with powdered sugar.
Place the last sponge cake base on top.
Sprinkle the top sponge cake layer with powdered sugar and place a fanned strawberry in the center. Locking it with a scoop of whipped cream underneath.
Sprinkle a second time with powdered sugar, and the strawberry sponge cake is ready to be served!

Calories: 263kcal

Servings: Pieces

Author: Nora