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:

Equipment:

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:

covered percent of daily need