If you like strawberry shortcake, you'll love this!
Electric hand mixer, Parchment paper, Spatula, Kitchen towel, Oven, Sheet Tray, Pot (small), Stovetop, Mixing bowl, Brush
Preheat the oven to 350°F. Grease & flour a round cake pan. Shake off the excess flour. Set the pan aside.
In 2 bowls, separate the egg whites from the egg yolks. Set aside the bowl of yolks.
Add a pinch of salt to the bowl of egg whites. Beat with a hand mixer at medium-high speed.
Reserve 0.25 cup of the granulated sugar for the strawberry syrup! Once the egg whites stiffen, gradually add the rest of the granulated sugar in 2-3 additions. Beat with the mixer between each addition.
Reduce the speed of the hand mixer to medium-low. Drop an egg yolk into the bowl. Beat with the mixer. Continue adding yolks individually, beating between each addition.
Sift the flour & baking powder into the bowl. Gently fold the batter together with a rubber spatula.
Pour the batter into the greased & floured cake pan. Bake for 30-40 min at 350°F, or until golden brown.
Place the mixing bowl you will use for whipping the cream in the freezer. This will help the cream come together later!
Wash, trim & quarter the strawberries. Set aside a small handful of berries for making the syrup.
Remove the mixing bowl from the freezer. Add the mascarpone & heavy cream to the bowl. Beat with a whisk or hand mixer at medium speed, until you have a light & airy whipped cream.
Sift the powdered sugar into the cream. Beat the mixture again. Place the bowl in the refrigerator until needed.
Remove the sponge cake from the oven. Let the cake cool for 5 min. Then use a knife to loosen the edges of the cake from the pan. Swiftly flip over the cake onto a wire rack. Slice the cake in half, creating 2 discs.
Add the reserved handful of strawberries, the reserved granulated sugar & a third cup of water to a small pot over medium heat. Bring the mixture to a boil. Stir & let the syrup reduce for 2-3 min.
Remove the pot from the heat. Use a fork or potato masher to mash the strawberries into the syrup.
Be sure the discs of cake are lying cut-side up on the wire rack. Use a pastry brush to spread the syrup onto each disc of cake.
Decide which half of cake is going to be the bottom! Then spread a third of the whipped cream over that half. Top with half of the strawberries.
Cover the strawberries with another third of the whipped cream. Then lay the other half of cake over top (cut-side down).
Spread the rest of the whipped cream over top the cake.
Decoratively arrange the rest of the strawberries over the cream. Garnish with a few fresh basil leaves (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Strawberry Cream Sponge Cake" contains 623 Energy, 32 g of Fat, 74 g of Carbohydrates, 11 g of Protein, 4 g of Fiber.