Strawberry Sponge Layer Cake

Name: Strawberry Sponge Layer Cake
Yield: makes 12 servings
Ingredients: 1 1/2 cups whole eggs (about 6); 1 1/2 cups granulated sugar; 1/2 teaspoon salt; 1 1/2 cups all-purpose flour, stirred before measuring; 2 teaspoons vanilla extract; 1/4 cup fruit-flavored liqueur such as Cointreau or Triple Sec, flavored rum, or fruit juice; 2 cups sliced fresh strawberries or other berries; 2 cups heavy cream, whipped and sweetened with 3 to 4 tablespoons powdered sugar

December 9, 2011

Eggs, sugar, and flour in equal measure are the basis of this simple cake, which bakes in just 20 minutes and can be filled with fruit or berries in season.

Recipe information

Yield
makes 12 servings

Ingredients

1 1/2 cups whole eggs (about 6)

1 1/2 cups granulated sugar

1/2 teaspoon salt

1 1/2 cups all-purpose flour, stirred before measuring

2 teaspoons vanilla extract

For the Filling

1/4 cup fruit-flavored liqueur such as Cointreau or Triple Sec, flavored rum, or fruit juice

2 cups sliced fresh strawberries or other berries

2 cups heavy cream, whipped and sweetened with 3 to 4 tablespoons powdered sugar

Preparation

Step 1
Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 350°F. Line two 9-inch round cake pans with parchment paper.
Step 2
In the large bowl of an electric mixer, beat the eggs until frothy. Increase the speed and add 1 tablespoon of the granulated sugar and the salt. With the mixer at high speed, add the remaining granulated sugar 1 tablespoon at a time, until the mixture is very light and lemon colored, beating at high speed for at least 5 minutes.
Step 3
Turn the beater to low speed and add half the flour and the vanilla and mix until the flour is evenly blended. Turn off the mixer and add the remaining 3/4 cup of flour. With a rubber spatula, gently blend in the flour until no longer visible.
Step 4
Divide the batter between the two pans. Bake both pans on the center rack of the oven for 20 minutes or until the center of each cake springs back when touched and a toothpick inserted in the center comes out clean and dry. Remove the pans and cool on a wire rack.
Step 5
Loosen the edges of the cake layers from the pans and gently ease the cakes out of the pans. Peel away the parchment.
Step 6
To fill the cake, place one layer on a cake plate and drizzle with 2 tablespoons of the liqueur. Top with half of the fresh berries. Spread half the whipped cream over the berries. Top with the second layer and repeat layering, ending with the remaining whipped cream on top. Refrigerate until ready to serve.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsLayer Cake Cake Dessert Cointreau Triple Sec Liqueur Alcohol Beverages Rum American Strawberry Berry Fruit Nut Free Vegetarian Make Ahead Baking Stand Mixer Summer Cookbooks

Recipe information

Ingredients

For the Filling

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes