Strawberry desserts are always a hit when choosing a sweet treat to crown a dinner. This recipe features a vanilla sponge cake filled with pastry cream and topped with fresh strawberries. It's a simple yet delightful dessert, perfect for making the most of strawberry season. The recipe can also be...
Ingredients
For the sponge cake
egg4
sugar150g
all-purpose flour150g
For the pastry cream
egg yolks4
fresh cream250mL
milk250mL- sugar150g
stick cinnamon1
peel lemon1
cornstarch40g
For decoration
- icing sugar1dash
strawberries150g
Nutrition (per serving)
Calories
255.7kcal (12.78%)
Protein
3.6g (7.16%)
Carbs
34.7g (12.61%)
Sugars
23.4g (46.7%)
Healthy Fat
3.8g
Unhealthy Fat
7.2g
% Daily Value based on a 2000 calorie diet
How to make Strawberry Cake
To prepare the sponge cake
- Step 1
In a bowl, combine the eggs and sugar. Place the bowl over a double boiler and whisk until the mixture doubles in volume. Remove from the heat and continue whisking until the mixture cools.
- Step 2
Gradually fold in the sifted flour using gentle, circular motions to avoid deflating the batter.
- Step 3
Pour the batter into a rectangular mold that has been greased and floured.
- Step 4
Bake in a preheated oven at 160°C (320°F) for about 20 minutes or until a toothpick inserted into the center comes out clean.
To prepare the pastry cream
- Step 1
In a saucepan, combine the fresh cream, milk, cinnamon stick, lemon peel, and sugar. Mix well.
- Step 2
Heat the mixture over low heat, stirring constantly, until it begins to boil. Remove from the heat, discard the cinnamon stick and lemon peel, and add the egg yolks one at a time, whisking thoroughly after each addition.
- Step 3
Dissolve the cornstarch in a few tablespoons of milk and add it to the mixture. Return the saucepan to low heat, whisking constantly, until the cream thickens. Remove from heat and set aside.
To assemble the dessert
- Step 1
Slice the sponge cake horizontally into two layers.
- Step 2
Place one layer of sponge cake on a large serving plate or dish. Spread the warm pastry cream evenly over the top, then cover with the second layer of sponge cake.
- Step 3
Allow the dessert to cool completely, covering it with a damp cloth. Refrigerate for about 3 hours.
- Step 4
Remove the damp cloth, dust the top generously with icing sugar, and arrange the strawberries (washed, dried, and hulled) on top of the cake.
- Step 5
Keep refrigerated until ready to serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
255.7kcal (12.78%)
Protein
3.6g (7.16%)
Carbs
34.7g (12.61%)
Sugars
23.4g (46.7%)
Healthy Fat
3.8g
Unhealthy Fat
7.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the eggs and sugar are whisked thoroughly over the double boiler to achieve a light and airy sponge cake.
Use fresh, ripe strawberries for the best flavor and presentation.
For a gluten-free version, substitute the all-purpose flour with cornstarch or rice flour.
Refrigerate the cake for at least 3 hours to allow the flavors to meld and the pastry cream to set properly.
FAQS
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with gluten-free options like cornstarch or rice flour.
How long does the cake need to be refrigerated?
Refrigerate the cake for about 3 hours to allow the pastry cream to set and the flavors to meld.
Can I use frozen strawberries for decoration?
Fresh strawberries are recommended for the best flavor and presentation, but you can use thawed frozen strawberries if fresh ones are unavailable.
What can I use instead of a cinnamon stick?
You can use a pinch of ground cinnamon as a substitute, but the flavor may be slightly different.
Can I prepare the pastry cream in advance?
Yes, you can prepare the pastry cream a day in advance and store it in the refrigerator until ready to use.
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