Strawberry sponge cake

Name: Strawberry sponge cake - Casandra J.
Ingredients: 2 eggs; 2 cups flour; 1 cup sugar; 1/2 cup milk; 1/2 cup oil; 1 packet baking powder; lemon zest; vanilla essence; strawberries; powdered sugar

Dessert - Strawberry sponge cake by Casandra J. - Recipia

The strawberry sponge cake is prepared simply, in one bowl, without complicated steps. The ingredients for the batter are mixed, the composition is poured into a baking tray lined with parchment paper, and sliced strawberries are placed on top. After baking, the cake is allowed to cool and is dusted with powdered sugar. If you do not have strawberries, you can replace them with other fruits. Quick Info Total time: approximately 25-30 minutes of baking, plus the time needed for preparation and cooling Preparation time: not specified in the original recipe Baking time: 25-30 minutes Servings: not specified; the number depends on the size of the tray and the chosen slice Difficulty: easy Recipe type: simple fruit cake Ingredients 2 eggs 2 cups of flour 1 cup of sugar 1/2 cup of milk 1/2 cup of oil 1 packet of baking powder Zest of one lemon Vanilla essence Strawberries, for topping Powdered sugar, for decoration The quantity of strawberries is not specified. Use enough to cover the surface of the batter evenly after it is poured into the tray. The exact amount may vary depending on the tray used and the size of the fruits. Preparation method 1. Prepare the ingredients for the batter Put the eggs, flour, sugar, milk, oil, baking powder, lemon zest, and vanilla essence in a bowl. In the basic recipe, all these ingredients are mixed together. The strawberries and powdered sugar are kept separate for the next steps. 2. Homogenize the mixture Mix the ingredients until you obtain a homogeneous composition. It is important that the flour and baking powder are incorporated so that the batter does not remain dry in places. It is not recommended to add the strawberries in the bowl, as they are placed on top after the batter is in the tray. 3. Prepare the tray Line the tray with parchment paper. The recipe does not specify the size or shape of the tray, so use the one you have on hand, keeping in mind that the thickness of the batter will depend on its surface. 4. Pour the batter Pour the homogenized mixture into the lined tray and level it out as needed. There is no need to create a separate layer for the fruit; the strawberries are placed directly on top of the batter. 5. Add the strawberries Wash and slice the strawberries, then distribute them on top of the mixture. Try to spread them as evenly as possible, so that each portion has fruit. 6. Bake the cake Put the tray in the oven and bake the cake for 25-30 minutes. The original recipe does not specify the oven temperature, so this cannot be indicated without completing the information from the source. The baking time is as mentioned in the recipe. 7. Let cool and dust After baking, let the cake cool. When it is no longer warm, dust the surface with powdered sugar. Cutting after cooling helps to obtain slices that are easier to serve. Why I make the recipe often It is an easy cake to prepare, with common ingredients and a relatively short baking time. The batter is made directly in one bowl, and the fruit is added at the end, without complicated preparations. Additionally, the recipe is flexible: instead of strawberries, other fruits can be used depending on what you have available. Tips The strawberries should be sliced before being placed on top of the batter. For even distribution, do not crowd them in one area of the tray. Parchment paper is important for easily removing the cake from the tray after cooling. Do not dust the cake while it is hot. The powdered sugar may melt on the wet surface and will not remain visible. The indicated time of 25-30 minutes is approximate in the sense that the recipe mentions a range. The shape and size of the tray can influence the thickness of the batter and, implicitly, the required baking time. Substitutions Strawberries can be replaced with fruits of your choice, as specified in the original recipe. You can use whatever fruits you have on hand without changing the other mentioned ingredients. If you change the fruit, keep the same working steps: prepare the batter, pour it into the lined tray, and place the fruits on top. The recipe does not indicate changes in quantities for other fruits. Variations The basic version is the strawberry sponge cake, finished with powdered sugar after cooling. Another variation can be obtained by using other fruits instead of strawberries. Since the source does not specify certain combinations or additional ingredients, there is no need to add other elements to prepare the cake. The lemon zest and vanilla essence remain in the composition and provide flavor to the batter. They are already included in the ingredient list, so they do not need to be replaced if you want to keep the taste close to the original recipe. Serving ideas The sponge cake is served after it has cooled and been dusted with powdered sugar. It can be cut into simple slices directly from the tray. The powdered sugar is sufficient for the decoration mentioned in the recipe; no other topping or sauce is specified. Frequently asked questions Can I use other fruits instead of strawberries? Yes. The recipe states that the fruits can be replaced according to preference. Keep the same method: slice the fruits if necessary and place them on top of the batter before baking. When is the powdered sugar added? The powdered sugar is used at the end, after the cake has baked and cooled. It is not mixed into the batter since the sugar in the composition is already included in the ingredient list. Should the strawberries be mixed into the batter? No. In the original recipe, the strawberries are sliced and placed on top of the mixture poured into the tray. At what temperature is the cake baked? The temperature is not mentioned in the available information. Only the baking time of 25-30 minutes is specified, so an exact temperature cannot be indicated without completing the recipe with new information. How many servings does it yield? The number of servings is not specified. It depends on the size of the tray and how large the slices are cut. Nutritional values The values below are estimates. The recipe does not specify the quantity of strawberries, the size of the cups used, the size of the tray, or the number of servings, so an exact value cannot be calculated. For the batter made from the mentioned quantities, excluding the strawberries and powdered sugar, the estimate for the entire cake is approximately 3,000-3,400 kcal. This may vary depending on the type of flour, milk, and oil used. Approximately, the entire composition contains: Proteins: approximately 50-60 g Carbohydrates: approximately 430-480 g Fats: approximately 120-140 g Per serving, the values depend on the number of slices. For example, if the cake is divided into 10 slices, one slice may have approximately 300-350 kcal, without an exact estimate for the fruits and powdered sugar. The strawberries add relatively few calories, but their quantity is not indicated, and the powdered sugar contributes additionally depending on how much is used at the end. Storage and reheating After cooling, the cake should be stored covered, to prevent it from drying out. The strawberries on top may make the cake moister over time, so it is preferable to consume it while it is fresh. The recipe does not mention reheating, and the fruit sponge cake is usually served cold or at room temperature. There is no need for a reheating step before serving.

Strawberry sponge cake

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