Best Strawberry Sponge Cake – VIDEO RECIPE

The Best Strawberry Sponge Cake is a tasty treat that can be whipped up in just 15 minutes.

This easy-to-follow recipe will guide you through the steps of creating a stunning holiday cake effortlessly.

It’s not just a cake; it’s a celebration of all things divine and delicious.

With its fluffy sponge cake, creamy ricotta filling, and fresh strawberry topping, this dessert is sure to delight your loved ones.

So, how can you make the perfect sponge cake quickly and easily?

Well, with this recipe, anyone can make a sponge cake successfully on their first try!

No need to spend endless hours beating eggs and sugar over a pan of simmering water.

The secret to achieving a perfect sponge cake lies in a special ingredient – apple cider vinegar.

This magical ingredient works wonders, giving the cake a light and deliciously airy texture.

The real star of this delightful cake is the melt-in-your-mouth ricotta cream.

With just 3 simple ingredients – ricotta, yogurt, and sugar – you can create a creamy and tender filling.

Simply blend everything together until smooth.

And you’ll have the most delicious and easy cake cream you’ve ever tasted.

For the best results, look for full-fat ricotta and yogurt, as they will give the cream a velvety texture and a delightful milky flavor.

Looking for a quick and hassle-free strawberry cake?

Look no further than the Best Strawberry Sponge Cake ever!

The sponge cake requires just a quick mix of the ingredients and a short 15-minute bake time.

As for the ricotta cream, it can be prepared in a matter of seconds.

So, why wait? Treat yourself and your family to this fabulously delicious delicacy today!

Get ready to indulge in this extraordinary treat that will leave you jumping for joy!

And you eagerly come back for seconds (or maybe even thirds!)

Best Strawberry Sponge Cake – VIDEO RECIPE

how to cook Best Strawberry Sponge Cake?

STEP 1

Preheat the oven to 175°C (350⁰F). Begin by washing the strawberries and removing the stems. Cut some of the strawberries in half lengthwise, while the larger berries should be chopped coarsely.

STEP 2

In a medium bowl, combine the flour, baking powder, and salt. Stir the mixture well.

STEP 3

Next, take a large bowl and place the eggs in it. Add the sugar and vanilla sugar, then mix everything together using a mixer on low speed.

STEP 4

Gradually add the flour mixture to the egg-sugar mixture. Pour in the vegetable oil and apple cider vinegar, continuing to mix with the mixer on low speed until the dough becomes smooth. Afterward, increase the mixer speed to maximum and mix for one minute.

TIPS: Make sure to use refined, deodorized vegetable oil. This will help prevent any strange smells or tastes from creeping into your treats.

TIPS: If you’re looking for a substitute for apple cider vinegar, check out my article on “How to Substitute Any Vinegar?”. It provides helpful suggestions to suit your needs.

STEP 5

Grease a 28cm round baking tin with butter. Pour the prepared dough into the greased tin.

STEP 6

Place the tin with the dough into the preheated oven at 175°C (350⁰F). Bake for around 15 minutes, or until the cake turns golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 7

Allow the finished sponge cake to cool in the tin for 5 minutes.

TIPS: Wondering if your cake is ready? Stick a wooden stick or toothpick into the center – if it comes out clean, your cake is done.

STEP 8

Then, remove the cake from the tin and let it cool further on a wire rack.

TIPS: If you’re feeling adventurous and want to make a multi-layer cake, go for it! Just cut your cake in half lengthwise. But remember, you’ll need to double the amount of ricotta cream to ensure each layer is adequately covered.

STEP 9

In a large bowl, combine the ricotta and yogurt. Use an immersion blender to blend the mixture until it becomes creamy.

TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your cream. Trust me, it’s worth it!

TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!

STEP 10

Add sugar to the ricotta mixture and thoroughly mix everything together.

STEP 11

Spread the ricotta cream onto the cooled sponge cake, ensuring an even layer.

TIPS: When it comes to spreading the ricotta cream over the cake layers, using a pastry spatula will make your life much easier. It’s a handy tool that allows for a smooth and convenient application.

STEP 12

Place the chopped strawberries on top of the ricotta cream.

STEP 13

Prepare the gelatin glaze according to the instructions on the package. Carefully pour the jelly over the strawberries.

TIPS: For the best results with a gelatin glaze, pour it in several stages, allowing each layer to harden before adding the next. This will create beautiful and distinct layers in your cake.

TIPS: Don’t worry if you don’t have ready-made gelatin glaze for your cake. You can easily make it yourself. Check out my recipe for “Fresh Cherry Chocolate Cake” in the “for the gelatin glaze” section for a quick and simple method.

STEP 14

To add a finishing touch, decorate the cake with lime zest.

TIPS: To zest a lime, you have a few options. You can use a vegetable peeler, a special zester, or a small sharp knife.

TIPS: Lemon zest can be used as a substitute for lime zest, adding a tangy and refreshing flavor to your dishes.

STEP 15

Finally, cut Best Strawberry Sponge Cake into equal pieces and serve with a cup of tea. Enjoy your meal!