This is the easiest cake to make. I am no baker and I feel like if I can make this cake anybody should be able to make it. I find that the cakes we usually get made to order or buy from the store is way too sweet and too heavy. The icing is usually very very sweet and the cake itself is also very heavy.
This is why I like this recipe so much because the cake is light and fluffy with just enough sweetness. It is also a great cake for kids with fresh fruit and fresh cream instead of icing.
My kids really enjoy this cake and of course the final verdict comes from my nephew Jax who said he loves this cake so much. This is a great cake recipe for any occasion in the summer especially when you have fresh strawberries in season. Enjoy !!!!!!
Ingredients
This recipe is for 3 lbs. sponge cake
Ingredients A
50ml Canola oil
80g Cake flour (If you don’t have cake flour you can use all purpose flour but the cake won’t be as light)
1 Pinch of Salt
80ml whole milk
6 Egg yolk
(If you like a little vanilla you can put 1tsp, I don’t put vanilla because we love the egg flavor of this cake)
Ingredients B
5 Egg white (Note: this is 1 less egg than egg yolk)
1/2 tsp Cream of Tartar
125g Icing sugar (or you can use 115g of regular white sugar)
Whipped Cream
3 cups of whip cream
3 tbsp icing sugar
Strawberry Sauce
1 lbs of strawberry (wash & cut into thick slices)
1/3 cup of sugar
1 tbsp of lime juice
Instructions
1. Preheat oven to 300°F
2. In a large bowl whisk all ingredients A together until smooth and set it aside. (for better result make sure you sift the flour)
3. Making meringue. In a stand mixer beat up ingredients B until you get stiff peaks form.
4. Gently fold in meringue into ingredients A mixture until evenly smooth. TIP: To get a nice smooth cake you have to beat a good meringue and fold in the meringue evenly to the ingredients A mixture.
5. Pour the batter into round 8″ pan and remove air bubble by dropping the pan on kitchen counter top 2-3 times. If you are using removable bottom cake pan like I do, you will need to wrap the bottom with aluminum foil because we will be baking this in a tray of hot water. Also wrap the pan after you remove the air bubble you might make a hole if you drop the pan with aluminum foil already wrapped.
Note: If you are not going to use removable bottom cake pan you will need to line the bottom of the pan with parchment paper first
6. Find a large pan that can fit the 8″ cake pan. It should be least 2″ deep. Add hot water into the pan about 3/4 inch of water.
7. Place the cake pan into the large pan with water and bake for 70-90 minutes. (Every oven is different on how the heat is distributed. Mine takes 70 minutes to cook)
8. Once cake is done (you can check by using toothpick and if nothing sticks to the toothpick, it is done) remove from oven and let it sit for a couple of minutes then take it out of the pan right away. If you leave it in the pan too long the cake will shrink.
9. You can serve this cake as is and it is delicious or you can take it a step further and make Strawberry Fresh Cream Sponge Cake
Strawberry Fresh Cream
1. To make Strawberry Fresh Cream Sponge Cake. Once the Sponge Cake is cooled down, slice into 3 layers, you can do 2 if you’d like.
2. Add 3 cup of whip cream to the mixer. Whip cream until stiff peaks are just about to form. Add in 3 tbsp of icing sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
3. Put whipped cream about 1/4 inch thick on each layer of the cake with spatula and finally cover the whole cake with the remaining whipped cream.
Strawberry Sauce
1. In a medium pot, combine strawberry, sugar and lime over medium heat. Stir occasionally until boil, liquid will be released from the strawberries. Once boiled reduce heat to simmer and let sit until sauce thickens (roughly around 15-20 minutes) and stir occasionally.
2. Once you have the desired thickness of the sauce (keep in mind that the sauce will be thicker when it cools) remove from heat and let it cool down to room temperature before use.
Items I use for this recipe
