I am making the most out of the strawberries season. I can’t resist these juicy, fragrant fruit so I made something that is very popular in my home.
Sponge is really light and makes a perfect base for the creamy layer. Strawberries dipped in the cream and covered in wobbly jelly are refreshing and make a great summer dessert. Definitely the one to try before the season is over!
Sponge cake with strawberries and cream
This is a perfect summer treat, works great with lots of different fruit.
Ingredients
For the sponge:
- 3 large eggs
- 0.5 cup caster sugar
- 0.5 cup self raising flour
For the topping
- 1 cup mascarpone
- 0.5 cup double cream
- 4 tbsp icing sugar or to taste
- 1 tsp vanilla paste
- fresh strawberries
- 1 cherry jelly packet
Instructions
To make the sponge:
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Preheat the oven to 160C and prepare the 20cm baking tin
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Separate the egg whites and egg yolks. Whip the whites until stiff.
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Slowly add sugar and beat again.
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Add egg yolks and beat again.
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Gently fold in sifted flour.
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Transfer to the tin and bake for about 30 min until the toothpick inserted in the middle is dry. Don't open the oven to early as this may affect the sponge rising.
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Once the sponge is ready, take it out of the oven and drop the tin on the floor from about 30cm. This will prevent sponge from shrinking too much (I know it might sound silly, but it works!)
To make the topping:
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Whip the mascarpone with cream, sugar and vanilla until fluffy and store in the fridge until ready.
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Prepare the jelly as per instructions on the packet.
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When the sponge is completely cold, spread the cream over and arrange strawberries on top. Cover with jelly that is almost at the setting point and keep in the fridge until it is set.
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Enjoy!