Traditional Strawberry Sponge Cake

A golden, springy sponge cake filled with fresh strawberries and stiff whipped cream. The aroma of melted butter and vanilla perfectly balances the fruit's natural acidity.

• Prep time: 40 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 477
• Protein: 8 g
• Carbs: 54 g
• Fat: 24 g

Ingredients

• 2.7 piece Egg ( whole )
• 83.3 g White sugar ( granulated )
• 83.3 g Wheat flour ( sifted )
• 20 g Minimum butter sweet ( melted and cooled )
• 333.3 g Strawberry ( cleaned and sliced )
• 266.7 ml Cream ( full fat 30% minimum )
• 10 g Vanilla sugar ( powder )
• 0.7 pinch Gray sea salt ( fine )
• 33.3 g Icing sugar ( sifted )

Instructions

1. Strawberry preparation

   Wash and hull the strawberries. Cut half of them in half lengthwise for the outside of the cake, and the rest into small cubes for the center. They should be shiny and firm.

2. Whisking the genoise base

   Whisk the whole eggs with the white sugar over a bain-marie until the mixture triples in volume. When the whisk is lifted, the batter should form a thick, continuous ribbon.

3. Incorporating the dry ingredients

   Sift the wheat flour. Fold it in gently with a spatula, lifting the mass from the center outwards to avoid deflating the eggs. Add the cold melted butter at the end.

4. Baking the genoise

   Pour into a buttered mold. Bake at 180°C. The genoise is ready when the edges slightly pull away and the tip of a knife comes out dry.

5. Vanilla whipped cream

   Whip the very cold cream with the vanilla sugar and two-thirds of the icing sugar to ensure stability. It should be firm enough to form stiff peaks at the end of the whisk.

6. Assembly and finishing

   Fill the genoise with the cream and prepared strawberries. Dust the remaining icing sugar over the top of the cake just before serving for an elegant finish.

Chef's tips

• Do not overwork the batter after adding flour, or it will become elastic and the cake will be tough.
• The bowl for whipping the cream should be ice-cold so the fat sets instantly.

Storage

Keep refrigerated and consume within 24 hours. The cake loses its quality if the strawberries soak the sponge too much.