Strawberries and Cream Layered Sponge

Strawberries and Cream Layered Sponge might be just the side dish you are searching for. This recipe serves 10. One serving contains 615 calories, 9g of protein, and 31g of fat. For $2.96 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of heavy cream, granulated sugar, water, and a handful of other ingredients are all it takes to make this recipe so yummy. 21 person have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes. It is brought to you by The Baking Pan. Overall, this recipe earns a not so super spoonacular score of 39%. Try Strawberries And Cream Sponge Cake Roll, Duck Egg Sponge Cake With Cream & Strawberries, and Layered Orange Sponge Cake for similar recipes.

Servings: 10

Preparation duration: 120 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 cup plus 2 tablespoons sifted cake flour

½ cup plus 1 tablespoon cornstarch, lightly spooned into measuring cup

1 teaspoon cream of tartar

8 large eggs, separated

¼ cup plus 2 tablespoons granulated sugar

¾ cup plus 2 tablespoons granulated sugar

1 cup granulated sugar, divided

3 cups heavy (whipping) cream

6 tablespoons orange liqueur, such as Triple Sec

2 quarts fresh ripe strawberries

2 teaspoons pure vanilla extract

2½ teaspoons pure vanilla extract

1 tablespoon warm water

1½ cups water

Equipment:

hand mixer

mixing bowl

spatula

sifter

whisk

wire rack

toothpicks

sauce pan

skewers

knife

frying pan

measuring cup

Cooking instruction summary:

In a large bowl of an electric mixer, combine the egg yolks and cup granulated sugar; using an electric mixer beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 5 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Lower the speed to low and beat in the vanilla and water until mixed, and then increase the mixer to high and beat another 30 seconds or until it thickens again. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.In a small bowl combine the cake flour and cornstarch; stir to combine. Spoon or pour the flour mixture into a sifter and then sift over the egg yolk mixture without mixing in; set aside.In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until foamy, add the cream of tartar, and beat until soft peaks form. Gradually add the remaining cup sugar; continue beating until stiff peaks form.Using a balloon type whisk or large rubber spatula, gently fold of the egg whites into the egg yolk mixture, and then gently fold in the remaining egg whites, folding until all dry particles disappear.Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Run a small kitchen knife around the inside edge of the pan to make sure the cake is completely loosened, and unmold at once, place on a wire cooling rack, top side up, to cool. Tip: To unmold, place a flat plate over the top of the cake. Turn the pan over to unmold the cake onto the plate, then place a wire rack on top of the cake (which is actually the bottom of the cake), and then turn the cake back over so it is now sitting on the wire rack, top side up, to cool.In a small saucepan over medium high heat, combine sugar and water; bring to a rolling boil, stirring constantly so mixture does not burn. Remove pan from heat, cover, and set aside to cool. When cool, pour syrup into a liquid measuring cup and add the orange liqueur. If the syrup has evaporated slightly while boiling, add enough water to equal 2 cups.Wash and hull the strawberries and slice lengthwise about inch thick.In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.Using a fork, poke several deep holes about inches apart in the top of each cake. Spoon the syrup evenly over the top of each cake and allow the syrup to soak in. Tip: place each cake on a dinner plate to catch any drips while spooning on the syrup.Place one layer of cake on a serving plate, top side up. Spread with of the whipped cream and scatter a little less than one third of the sliced strawberries on top of the cream. Repeat with the second layer. Place the last cake layer on top, spread with the remaining whipped cream and cover with the remaining berries.Cover and refrigerate several hours or overnight before serving. Refrigerate leftovers.

 

Step by step:


1. In a large bowl of an electric mixer, combine the egg yolks and cup granulated sugar; using an electric mixer beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 5 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Lower the speed to low and beat in the vanilla and water until mixed, and then increase the mixer to high and beat another 30 seconds or until it thickens again. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.In a small bowl combine the cake flour and cornstarch; stir to combine. Spoon or pour the flour mixture into a sifter and then sift over the egg yolk mixture without mixing in; set aside.In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until foamy, add the cream of tartar, and beat until soft peaks form. Gradually add the remaining cup sugar; continue beating until stiff peaks form.Using a balloon type whisk or large rubber spatula, gently fold of the egg whites into the egg yolk mixture, and then gently fold in the remaining egg whites, folding until all dry particles disappear.

2. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon.

3. Bake 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Run a small kitchen knife around the inside edge of the pan to make sure the cake is completely loosened, and unmold at once, place on a wire cooling rack, top side up, to cool. Tip: To unmold, place a flat plate over the top of the cake. Turn the pan over to unmold the cake onto the plate, then place a wire rack on top of the cake (which is actually the bottom of the cake), and then turn the cake back over so it is now sitting on the wire rack, top side up, to cool.In a small saucepan over medium high heat, combine sugar and water; bring to a rolling boil, stirring constantly so mixture does not burn.

4. Remove pan from heat, cover, and set aside to cool. When cool, pour syrup into a liquid measuring cup and add the orange liqueur. If the syrup has evaporated slightly while boiling, add enough water to equal 2 cups.Wash and hull the strawberries and slice lengthwise about inch thick.In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.Using a fork, poke several deep holes about inches apart in the top of each cake. Spoon the syrup evenly over the top of each cake and allow the syrup to soak in. Tip: place each cake on a dinner plate to catch any drips while spooning on the syrup.

5. Place one layer of cake on a serving plate, top side up.

6. Spread with of the whipped cream and scatter a little less than one third of the sliced strawberries on top of the cream. Repeat with the second layer.

7. Place the last cake layer on top, spread with the remaining whipped cream and cover with the remaining berries.Cover and refrigerate several hours or overnight before serving. Refrigerate leftovers.


Nutrition Information:

Quickview
622k Calories
9g Protein
31g Total Fat
75g Carbs
6% Health Score
Limit These
Calories
622k
31%

Fat
31g
48%

  Saturated Fat
17g
111%

Carbohydrates
75g
25%

  Sugar
52g
58%

Cholesterol
246mg
82%

Sodium
89mg
4%

Alcohol
2g
16%

Get Enough Of These
Protein
9g
19%

Vitamin C
111mg
135%

Manganese
0.85mg
43%

Selenium
18µg
27%

Vitamin A
1288IU
26%

Vitamin B2
0.32mg
19%

Phosphorus
182mg
18%

Folate
71µg
18%

Fiber
4g
17%

Potassium
466mg
13%

Vitamin E
1mg
12%

Vitamin B5
1mg
11%

Calcium
102mg
10%

Magnesium
38mg
10%

Iron
1mg
9%

Vitamin B6
0.18mg
9%

Vitamin D
1µg
9%

Copper
0.16mg
8%

Vitamin B12
0.48µg
8%

Zinc
1mg
7%

Vitamin K
6µg
6%

Vitamin B1
0.09mg
6%

Vitamin B3
0.93mg
5%

covered percent of daily need
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