Ingredients
Sponge Cake
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, separated, at room temperature
- ½ teaspoon lemon juice or white vinegar
- 1 cup granulated sugar (divided)
- ¼ cup vegetable oil
- ¼ cup warm water
- 1 teaspoon vanilla paste or extract
Strawberry Simple Syrup
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup sliced strawberries
Strawberry Puree (Optional)
- ½ lb strawberries
- 3 tablespoons sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
Whipped Cream Frosting
- 4 oz cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla paste or extract
- 4 cups heavy whipping cream, cold
Decoration
- 1 lb fresh strawberries, sliced
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (180℃) and line the bottom of a 9-inch round cake or springform pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside for later use.
- Make Meringue: In the bowl of a stand mixer fitted with the whisk attachment, add egg whites and lemon juice or white vinegar. Whisk on medium speed until frothy. While continuing to whisk, gradually add half of the granulated sugar (½ cup) and increase speed to medium-high until stiff, glossy peaks form. Set the meringue aside in a separate bowl.
- Prepare Egg Yolk Mixture: Using the stand mixer with the whisk attachment, add the egg yolks and remaining sugar (½ cup) and whip on medium speed until the mixture turns pale, doubles in volume, becomes fluffy, and ribbons form when the whisk is lifted.
- Add Liquids to Egg Yolk Mixture: With the mixer running, slowly pour in the vegetable oil. Scrape down the sides of the bowl to ensure even mixing. Then, slowly pour in the warm water and vanilla extract or paste, mixing for an additional minute until well combined.
- Combine Dry Ingredients and Meringue: Sift one-third of the flour mixture into the egg yolk mixture and gently fold in with a rubber spatula. Then fold in one-third of the meringue carefully until no streaks remain. Repeat this process two more times with the remaining flour and meringue, gently folding to maintain airiness without overmixing.
- Bake Sponge Cake: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack for 5 minutes. Run an offset spatula or knife around the edges, then remove the cake from the pan to finish cooling completely.
- Prepare Strawberry Simple Syrup: While the cake cools, combine ¾ cup water, ¾ cup granulated sugar, and ½ cup sliced strawberries in a saucepan over medium heat. Stir frequently until hot and sugar dissolves. Remove from heat and let cool. Store in fridge if preparing in advance.
- Make Strawberry Puree (Optional): In a saucepan, cook ½ lb strawberries and 3 tablespoons sugar over medium-low heat until the strawberries break down and release juices, about 5 to 7 minutes. In a small bowl, mix ½ tablespoon cornstarch with 1 tablespoon water, then add to strawberries. Increase heat to medium-high and cook until mixture bubbles. Remove from heat and blend with an immersion blender or regular blender until smooth. Cool and store in fridge if making ahead.
- Prepare Whipped Cream Frosting: Chill the mixing bowl and whisk attachment in the fridge or freezer for 15 minutes before use to help the cream whip better. Beat cream cheese, powdered sugar, and vanilla on low speed until smooth and combined. With mixer on medium-low, slowly drizzle in heavy cream. Continue whipping for about a minute, then increase speed to high and whip until stiff peaks form. Refrigerate until ready to use.
- Slice the Cake: Using a serrated knife, slice the cooled sponge cake horizontally into three even layers. Place the first layer on your serving stand or plate, optionally sliding a piece of parchment paper underneath to keep the surface clean.
- Assemble Cake Layers: Using a pastry brush or spoon, generously coat the top of the first layer with the prepared strawberry simple syrup to moisten it. Add a dollop of whipped cream and spread evenly to the edges. Layer half of the sliced fresh strawberries over the whipped cream. Add another dollop of whipped cream on top and spread evenly to cover the strawberries.
- Add Middle Layer: Place the second cake layer over the whipped cream and strawberries. Gently press down to remove air gaps. Repeat the process: brush simple syrup on top, add whipped cream, sliced strawberries, and more whipped cream.
- Add Final Layer: Brush simple syrup on the underside (crumb side) of the top cake layer. Place it crumb-side down on the assembled cake and press lightly to secure.
- Frost Cake: Cover the entire cake—top and sides—with remaining whipped cream, smoothing it out evenly. If using strawberry puree, add small swipes of the puree to the top and sides of the cake and smooth to desired effect for a decorative finish.
Notes
- Use room temperature eggs to achieve maximum volume in meringue and batter.
- Chilling the mixing bowl and whisk attachment before whipping the cream helps achieve better volume and stability.
- Handle the folding process gently to keep the sponge light and airy; overmixing deflates the batter.
- Strawberry simple syrup and puree can be prepared a day in advance and stored in the refrigerator to enhance flavors.
- If you prefer a less sweet cake, reduce sugar in the syrup or whipped cream to taste.
- This cake is best served the same day it is assembled but can be refrigerated overnight for flavors to meld.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian