Springtime: Strawberry Sponge Cake

spring

Spring is just so amazing. Everything is really green, the days are wonderfully warm and finally new, amazingly fresh produce arrive at the markets. It seems like nature wants to burst. Everywhere you can hear humming, the bees buzzin’ in the tree, to make some honey just for me, when you look under the rocks and plants and take a glance at the fancy ants …. Sorry, I got a bit distracted here.

In May the gardeners are really busy and you can also start filling your beds with vegetables, fruits and all sorts of herbs. Maybe you are just like me and have already started some of your plants in the house earlier that year. During the fifth month tomatoes, eggplants, etc. are big enough to move outdoors. Grab your shovel and get out into the fresh air.

Last year my favorite plants have been our potted strawberries. The beautiful fruits greeted me every day and after I harvested them, they delighted us with their fragrant taste. Go for it, buy two or three young plants and decorate them in nice pots on your balcony. On the one hand, it looks very pretty and on the other hand, there is nothing better than enjoying a strawberry sponge cake with home-grown fruits in the sun.

PS: Of course, the cake tastes (almost) as good with some bought berries.

 

STRAWBERRY SPONGE CAKE

INGREDIENTS

For 4 People

50 minutes + about 30 minutes to cool down

2 large eggs

4 tbsp water

3.5 oz sugar

3.5 oz bread flour

1 tsp baking powder

1 pinch of salt

3.5 oz strawberries

2 tbsp jam (i.e. homemade peach jam) + 1 tbsp water

PREPARATION

Separate eggs into two clean, oil-free bowls. Add the sugar to the egg yolk, mix with the water and beat until fluffy.

Mix flour with baking powder and sift to egg-sugar mixture. Stir everything until a smooth dough is formed. Preheat the oven to 360 °F.

Add the salt to the egg whites and whisk until stiff. The surface should be smooth and creamy, without flaking.

Carefully fold the stiff egg whites in the dough. Our goal is to get as much air and volume into it as possible. We achieve this through the three steps we have already taken: sifting the flour, whisking the whites until stiff, and carefully folding (instead of roughly stirring) the egg whites in.

Line a small baking pan with of parchment paper and spread the dough on it. If your pan is too big, just use one half. Bake the sponge for 15 minutes until golden brown. Remove the pan from the oven and allow to cool completely.

Cut the fluffy light sponge into a square or rectangle. Mix the jam with the water, spread it on your cake and decorate the cleaned strawberries on top.

You can also bake your sponge cake one to two days before you want to use it. Cover it after cooling with parchment paper or under a cake dome and decorate it just before you want to eat it.

Strawberry Sponge Cake

03/05/2018
: 4 people
: easy

By:

Ingredients
  • 2 large eggs
  • 4 tbsp water
  • 3.5 oz sugar
  • 3.5 oz bread flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 3.5 oz strawberries
  • 2 tbsp jam + 1 tbsp water
Directions
  • Step 1 Separate eggs into two clean, oil-free bowls. Add the sugar to the egg yolk, mix with the water and beat until fluffy.
  • Step 2 Mix flour with baking powder and sift to egg-sugar mixture. Stir everything until a smooth dough is formed. Preheat the oven to 360 °F.
  • Step 3 Add the salt to the egg whites and whisk until stiff. The surface should be smooth and creamy, without flaking.
  • Step 4 Carefully fold the stiff egg whites in the dough. Our goal is to get as much air and volume into it as possible. We achieve this through the three steps we have already taken: sifting the flour, whisking the whites until stiff, and carefully folding (instead of roughly stirring) the egg whites in.
  • Step 5 Line a small baking pan with of parchment paper and spread the dough on it. If your pan is too big, just use one half. Bake the sponge for 15 minutes until golden brown. Remove the pan from the oven and allow to cool completely.
  • Step 6 Cut the fluffy light sponge into a square or rectangle. Mix the jam with the water, spread it on your cake and decorate the cleaned strawberries on top. You can also bake your sponge cake one to two days before you want to use it. Cover it after cooling with parchment paper or under a cake dome and decorate it just before you want to eat it.

You see, we have tons of things do in spring: getting fit in March, celebrating in April and enjoing fresh and warm air in May. So, let us start into three amazing months full of energy, parties and green plants. I want to get out and do so many things such as trying new recipes involving fresh veggies and fruits, digging up the garden, shopping at the farmers markets, smelling flowers, running through meadows and so on. But first things first, so let us put on our sunglasses and grow some nice freckles on the balcony.