Sponge cake with strawberries

Name: Sponge cake with strawberries - Ortansa J.
Ingredients: 600g strawberries + 2 tablespoons powdered sugar + 1 tablespoon semolina 12 eggs 6 tablespoons white sugar 6 tablespoons brown sugar 1 packet vanilla sugar 1 pinch of salt 1 packet b

Dessert - Sponge cake with strawberries by Ortansa J. - Recipia

I had a tray waiting to be used for a while and a few eggs that needed to be consumed quickly. That's how this strawberry sponge cake came to be, easy to prepare and especially suitable when the fruits are well ripened. The strawberries are added both to the batter and on top, while the brown sugar gives the cake a slightly golden hue. It's important for the fruits to be well drained before adding them, so the batter doesn't become too wet. Quick Info Preparation time: not specified exactly; about 20-25 minutes for preparing the batter Baking time: about 25 minutes Total time: approximately 50-60 minutes, depending on cooling time Servings: not specified; the sponge cake is cut into pieces, depending on the size of the tray Difficulty: easy Recipe type: homemade dessert, fruit sponge cake Ingredients 600 g strawberries 2 tablespoons powdered sugar, for strawberries 1 tablespoon semolina 12 eggs 6 tablespoons white sugar 6 tablespoons brown sugar 1 packet vanilla sugar 1 pinch of salt 1 packet baking powder 12 tablespoons flour 1 teaspoon vanilla extract 3 tablespoons oil Powdered sugar for decoration Preparation method 1. Prepare the strawberries Remove the green tops from the strawberries, wash the fruits, and cut them into smaller pieces. Place them in a strainer, sprinkle the 2 tablespoons of powdered sugar over them, and let them drain. The sugar will help the strawberries release juice, preventing excess liquid from getting into the batter. 2. Sift the dry ingredients Sift the flour together with the baking powder. This operation helps distribute the baking powder evenly and makes it easier to incorporate the flour into the beaten egg whites. 3. Beat the egg whites Separate the eggs, then beat the egg whites with the pinch of salt until stiff. Gradually add the white sugar and brown sugar, a little at a time, mixing well after each tablespoon. If you don't have brown sugar, you can replace it with white sugar. The sponge cake will still turn out well, but the batter won't have the same golden hue that brown sugar provides. 4. Add the egg yolks Incorporate the egg yolks one by one into the egg white mixture. Then add the vanilla sugar and vanilla extract. Mix until the batter becomes homogeneous. 5. Incorporate the flour Add the sifted flour with the baking powder and gently mix from the bottom up. Do not mix aggressively, as the beaten egg whites need to retain as much air as possible in the mixture. 6. Add some of the strawberries and the oil Put half of the drained strawberries into the batter and gently fold them in. Then add the oil and mix until well combined. 7. Prepare the tray Line the tray with parchment paper and pour the batter into it. The size of the tray is not specified in the original recipe, so it's important to use a tray where the batter won't be in an excessively thick layer. 8. Place the remaining strawberries on top Sprinkle the semolina over the remaining strawberries and arrange them on the surface of the batter. The semolina helps absorb some of the juice released by the fruits and reduces the risk of them leaving too much liquid on top of the batter. 9. Bake the sponge cake Place the tray in the preheated oven and bake the sponge cake for about 25 minutes. The oven temperature is not mentioned in the original recipe, so keep an eye on the baking and check the cake with a toothpick. If the toothpick comes out clean, the sponge cake is done. 10. Let the cake cool gradually After turning off the heat, leave the sponge cake in the oven for a few minutes with the door ajar. Gradual cooling helps prevent the cake from collapsing suddenly due to the temperature change. Once cooled, dust with powdered sugar and cut into pieces. Why I make this recipe often Strawberry sponge cake is useful when you have eggs to use up and well-ripened fruits. It doesn't require a separate cream or syrup, and preparing the batter is quite quick. The strawberries remain pleasant in the cake, and the brown sugar adds a warmer color and a subtly different flavor compared to the version made only with white sugar. Tips The strawberries should be drained before being added to the batter. If they remain too wet, they can add too much liquid to the batter. Mix the flour and egg whites from the bottom up without overdoing it. This way, the batter remains lighter. Don't skip the toothpick test. The strawberries can cause the batter to remain wet in certain areas, even if the surface looks baked. Let the cake cool before dusting it. If it's still hot, the powdered sugar may melt on the surface of the cake. Substitutions Brown sugar can be replaced with white sugar in the same amount. However, the batter won't have the same golden color. If you don't have vanilla sugar, it can be omitted, as vanilla extract is also used in the batter. The original recipe uses both for flavor. Variations The recipe can also be made with other fruits that work well in a sponge cake, but the quantities and baking time may need adjustments depending on how much water the fruits contain. For the strawberry version, they are used both in the batter and on top. You can cut the strawberries into smaller pieces if they are large. Smaller pieces distribute more easily in the batter and don't weigh the cake down as much. Serving ideas The sponge cake is served plain, dusted with powdered sugar. It is easier to cut after it has completely cooled. The pieces can be served as a dessert or with coffee, without any additional toppings. Frequently asked questions Why should the strawberries be drained before use? Strawberries contain a lot of water and release juice once cut and covered with sugar. Draining them before use limits the amount of liquid that gets into the batter. This helps the composition bake more evenly. Is brown sugar mandatory? No. Brown sugar can be replaced with white sugar. The main difference is the appearance and hue of the cake, which will not be as golden. How do I check if the sponge cake is baked? Insert a toothpick into the cake layer, not directly into a piece of strawberry. If the toothpick comes out clean, the cake is done. If it has traces of batter, it needs more baking. Why is the sponge cake left after being taken out of the oven? A sudden temperature change can cause the cake to collapse. That's why the recipe recommends leaving it for a few minutes in the turned-off oven with the door ajar before removing it. Can I dust the cake while it’s still warm? It’s better to wait for it to cool down. The powdered sugar stays better on the surface and doesn’t get wet immediately. Nutritional values The values are approximate and depend on the exact weight of the eggs, the amount of powdered sugar used for decoration, and the number of pieces the sponge cake is cut into. For the entire preparation, the estimate is about 2,400-2,600 kcal, with approximately 75-85 g of protein, 75-85 g of fat, and 350-380 g of carbohydrates. If the sponge cake is divided into 12 pieces, one serving has approximately 200-220 kcal, 6-7 g of protein, 6-7 g of fat, and 29-32 g of carbohydrates. The values do not include an exact amount of powdered sugar used at the end, as this is not specified. Storage and reheating Store the sponge cake covered at room temperature if it will be consumed shortly. For longer storage, you can keep it in the refrigerator in a closed container to prevent the cake from absorbing odors and drying out. It is recommended to consume it within a few days, as fresh strawberries make the batter wetter over time. The sponge cake does not need reheating. It can be served directly after reaching the appropriate temperature.

Sponge cake with strawberries

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