There’s something undeniably satisfying about a homemade cake that comes together quickly and delivers spectacular results. This Strawberry Sponge Cake recipe uses a clever “one cup” measurement system that makes it nearly impossible to forget the proportions. In just 10 minutes of preparation time, you’ll have a delightful fruit-studded cake batter ready for the oven, filling your kitchen with an irresistible aroma and promising a delicious treat for family and friends.
Ingredients
- 4 eggs, separated
- 1 cup (200g) granulated sugar
- 1 packet (8g) vanilla sugar (or 1 teaspoon vanilla extract)
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) water
- 1½ cups (190g) all-purpose flour
- 1 packet (15g) baking powder (approximately 1 tablespoon)
- 300g (10.5oz) fresh strawberries (or other fruits like cherries, peaches, etc.)
- Powdered sugar for dusting
Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Prepare a 9-inch (24cm) springform pan by greasing it lightly and lining the bottom with parchment paper.
- Separate the eggs: Carefully separate the egg whites from the yolks into two different bowls.
- Beat egg yolks and sugar: In a large mixing bowl, beat the 4 egg yolks with the cup of sugar and packet of vanilla sugar until thick and foamy. This should take about 2-3 minutes with an electric mixer on medium-high speed.
- Add wet ingredients: While continuing to beat, gradually add the cup of oil and cup of water to the egg yolk mixture. Mix until well combined and smooth.
- Incorporate dry ingredients: Sift 1½ cups of flour with the packet of baking powder, then gently fold into the wet mixture until just combined. Do not overmix.
- Beat egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form.
- Fold in egg whites: Gently fold the beaten egg whites into the batter, maintaining as much air as possible to ensure a light, fluffy cake.
- Prepare fruit: Wash, hull, and halve the strawberries if they’re large.
- Assemble: Pour the batter into the prepared springform pan. Arrange the strawberries on top, pressing them slightly into the batter.
- Bake: Place in the preheated oven and bake for approximately 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then remove the sides of the springform pan and let it cool completely on a wire rack.
- Finish: Just before serving, dust generously with powdered sugar.
Nutritional Information and Timing
Prep Time: 10 minutes
Bake Time: 30 minutes
Cooling Time: 20 minutes
Total Time: 1 hour
Servings: 8-10 slices
Nutritional Information (per slice, based on 10 slices):
- Calories: 320
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 36g
- Sugar: 22g
- Protein: 4g
- Fiber: 1g
- Sodium: 150mg
Cooking Tips and Tricks
- Room temperature ingredients: Allow eggs to come to room temperature before separating for maximum volume when beating.
- Perfect egg whites: Ensure your bowl and beaters are completely clean and free from any grease when beating egg whites – even a tiny bit of fat can prevent them from reaching stiff peaks.
- Folding technique: When incorporating egg whites, use a gentle cutting and folding motion rather than stirring to maintain airiness in the batter.
- Fruit distribution: If you prefer fruit throughout the cake rather than just on top, reserve about 2/3 of the fruit for the top and fold the remaining 1/3 into the batter before pouring into the pan.
- Baking time check: Start checking for doneness around 25 minutes, as oven temperatures can vary. The cake should spring back when lightly touched in the center.
- Pan size matters: As the recipe suggests, if using a rectangular baking pan instead of a springform, choose a smaller size (approximately 9×13 inches/23×33 cm) to ensure the cake has good height.
- Even baking: For uniform heat distribution, position the oven rack in the middle position before preheating.
Variations and Substitutions
- Mixed berry delight: Use a combination of strawberries, blueberries, and raspberries for a colorful, mixed berry cake.
- Seasonal fruit options: Adapt this cake year-round using sliced peaches or nectarines in summer, plums or apples in fall, or frozen berries in winter.
- Citrus infusion: Add the zest of one lemon or orange to the batter for a bright citrus note that complements the fruit beautifully.
- Whole wheat option: Substitute up to half of the all-purpose flour with whole wheat flour for added nutrition.
- Reduced sugar version: Decrease sugar to 3/4 cup if you prefer a less sweet cake, especially when using very sweet fruits.
- Dairy-free adaptation: This cake is naturally dairy-free, but you can also replace the eggs with a suitable egg replacer if needed for allergies.
- Spiced variation: Add 1 teaspoon of cinnamon or cardamom to the dry ingredients for a warm, spiced flavor that pairs well with stone fruits.
Common FAQs
Q: Can I use frozen strawberries for this recipe?
A: Yes, frozen strawberries can work, but don’t thaw them before adding to the batter as they’ll release too much moisture. Place them frozen on top of the batter and you may need to extend the baking time by 5-10 minutes.
Q: What if I don’t have vanilla sugar?
A: You can easily substitute vanilla sugar with 1 teaspoon of vanilla extract or the seeds scraped from half a vanilla bean.
Q: Why did my cake sink in the middle?
A: This often happens when the cake is underbaked or when the oven door is opened too early in the baking process. Make sure to bake until a toothpick comes out clean and avoid opening the oven door during the first 20 minutes of baking.
Q: Can I make this cake without an electric mixer?
A: Yes, you can beat the ingredients by hand with a whisk, but you’ll need quite a bit of arm strength and patience, especially for beating the egg whites to stiff peaks.
Q: How can I tell when the cake is done?
A: The cake should be golden brown on top, spring back when lightly touched in the center, and a toothpick or cake tester inserted in the center should come out clean or with a few moist crumbs.
Storage and Make-Ahead Tips
- Room temperature: The cake can be stored at room temperature, covered, for up to 2 days during cooler weather.
- Refrigeration: For longer storage or during warm weather, refrigerate the cake for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
- Freezing: This cake freezes beautifully for up to 3 months. Wrap individual slices or the whole cake (without powdered sugar) in plastic wrap and then aluminum foil before freezing.
- Make-ahead option: You can prepare the cake a day in advance of serving. Add the powdered sugar just before serving to prevent it from absorbing moisture.
- Refreshing day-old cake: Warm slices briefly in the microwave (10-15 seconds) to restore some of the fresh-baked texture if the cake has been stored.
This Strawberry Sponge Cake is perfect for weekend brunches, afternoon tea, or as a light dessert after dinner. Its simplicity makes it accessible to even novice bakers, while the delightful combination of light sponge and fresh fruit will impress everyone at your table. The “one cup” measurement system makes this recipe easy to remember and prepare even without the recipe card in front of you!
