Strawberry Sponge Cake

Hello foodie friends! ??

Here’s a new recipe that’s just perfect for celebrating moms—or any special occasion!

? Say hello to the Strawberry Sponge Cake! ?? (also known as the Victoria Sponge Cake).

This cake, also called the Victoria Sponge Cake, has a lovely little history behind it… Here’s the scoop! (Source: 196flavors)

The Victoria Sponge Cake is a traditional British cake made with raspberry jam and vanilla buttercream, sandwiched between two layers of light sponge cake. But for my Strawberry Sponge Cake, I decided to put my own twist on it… ? Keep reading, I’ll tell you everything!

This cake, an absolute teatime classic, takes its name from Queen Victoria, who ruled Britain in the 19th century. The tradition of afternoon tea itself became a fashionable custom among the upper classes around the 1850s.

It was Anna Russell, Duchess of Bedford, who first introduced the five o’clock tea ritual. She was a close friend of the Queen and made the tradition a social must-do.

As the afternoon tea trend grew, a greater variety of savory sandwiches (like the iconic cucumber sandwich) and sweet treats appeared. From chocolate sponge cakes and biscuits to pralines, ladyfingers, and petits fours, Queen Victoria had a taste for them all! ??

But let’s get back to our Strawberry Sponge Cake! ?

I kept things simple and ultra-indulgent! Instead of buttercream, I made a light and fluffy mascarpone whipped cream, and I swapped the raspberry jam for fresh strawberries marinated with a little sugar and lime juice. ?? I also added a strawberry coulis drizzle—because why not? But that’s totally optional!

Nowadays, the sponge cake base is widely used for making layer cakes! ? So, feel free to use this recipe as inspiration and customize it however you like!

Oh, and if you’re thinking about making a larger cake, you’ll need to adjust the ingredient quantities:

 For a 20 cm (8-inch) cake pan: increase by 23%
 For a 24 cm (9.5-inch) cake pan: increase by 78%
 For a 26 cm (10-inch) cake pan: double the recipe

Essential Tools:
 A stand mixer with a whisk and paddle attachment (Kenwood “K” beater)
 A cake pan (18 cm / 7-inch diameter)
 A spatula
 A mixing bowl
 A citrus juicer
 An angled spatula
 A sharp paring knife

So, what do you think? Are you ready to bake? ??

Let’s get started, Chef! ????

Print Recipe

Strawberry Sponge Cake

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pâtisserie – Cuisine du Monde

Serves: 8 - 10 Difficulty: Easy Price: $

Prep Time: 30 min – Cooking Time: 1 hour 15 min

Ingredients

• Sponge Cake
• 170 g butter
• 150 g sugar
• 3 large eggs
• 170 g flour
• 1/2 teaspoon salt
• 7 g baking powder
• 70 g heavy cream
• Filling
• 250 g strawberries
• 1/2 lime
• 1 tablespoon sugar
• 200 g heavy cream
• 100 g mascarpone
• 1 to 2 tablespoons powdered sugar
• Strawberry coulis (optional)

Instructions

Sponge Cake

1

Preheat your oven to 150 degrees.

2

Put the butter and sugar in your stand mixer bowl and beat until light and fluffy.

3

Add one egg, beat well. Add the second egg, beat. Then add the last egg, beat again.

4

Mix the flour, salt, and baking powder in another bowl.

5

Remove the whisk from your stand mixer and attach the paddle (the "K" attachment for Kenwood).

6

Add 1/3 of the flour/salt/baking powder mixture, mix until you have a homogeneous mixture.

7

Repeat with the second third, then the last.

8

Finally, add the cream and mix well.

9

Pour the batter into your baking pan lined with parchment paper.

10

Bake for 1 hour and 15 minutes.

11

Check the baking with the blade of a knife.

12

Let it cool for a few minutes in the pan before unmolding and cooling upside down on a rack (to get the flattest cake top possible).

Filling

13

While the sponge cake is baking, cut half of the strawberries into quarters, place them in a bowl.

14

Add the sugar and the juice of half a lemon. Set aside.

15

Once the cake is cooled, cut it in half horizontally.

16

Whip the cream into chantilly.

17

When it starts to thicken, add the mascarpone and powdered sugar.

18

Beat until you have a firm but not grainy chantilly.

19

Spread a layer of chantilly on the bottom half of the sponge cake, cover with the reserved strawberry quarters.

20

Brush the inside of the other half of the sponge cake with the strawberry juice left in the bowl.

21

Place the top part of the sponge cake on the strawberries.

22

Cover the top and sides with the remaining chantilly. Arrange the rest of the strawberries for decoration.

23

Refrigerate until ready to serve.