Strawberry sponge cake
Strawberry sponge cake This cake is definitely one of my favorites, especially suitable to enjoy on hot summer days. It’s best to start the recipe a day in advance, so that the cream can become firm and the flavors develop just a little more. Heavenly! Sponge - 120 g sugar - 1/2 teaspoon salt - 4 eggs - vanilla aroma/paste - 120 g flour 1. Preheat the oven to 175 degrees and grease a cake pan of about 20 cm in diameter, line the bottom with baking paper. 2. In a saucepan, heat the eggs with the sugar, salt and vanilla flavour/paste while stirring well. Once the sugar is fully incorporated, pour the mixture into the stand mixer and beat until light in color and increased in volume. 3. Sift the flour over the batter and fold it underneath. 4. Pour the batter into the cake pan and bake for about 30 to 35 minutes. Check regularly with a wooden skewer, if it comes out dry, the sponge is ready. Allow to cool. Swiss cream: Pastry Cream: -250 g (vegetable) milk - 50 g sugar - 23 g cornflo...
