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Directions:
1. Preheat the Oven and Prepare the Tray:
Start by preheating your oven to 350°F (175°C). Prepare a baking tray (a 9×13-inch rectangular pan works well for this recipe) by lining it with parchment paper or lightly greasing it. This ensures the cake comes out easily once it’s baked.
2. Mix the Sponge Cake Batter:
In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes light and fluffy. This should take about 1-2 minutes of whisking by hand or with an electric mixer on medium speed. The eggs should double in volume and turn a pale yellow color.
Add the melted butter and vanilla extract to the egg mixture, and gently fold in the dry ingredients—flour, baking powder, and a pinch of salt. Be careful not to overmix; you want to preserve the airiness of the batter. The resulting mixture should be smooth and slightly thick.
3. Pour the Batter into the Tray:
Once the batter is ready, pour it into the prepared tray and spread it out evenly. The batter should fill about two-thirds of the tray’s height, leaving room for the cake to rise as it bakes.
4. Bake the Sponge Cake:
Place the tray in the preheated oven and bake for 20–25 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean. Since this is a light sponge cake, it will bake quickly, so keep an eye on it to avoid overbaking.
5. Prepare the Strawberry Topping:
While the cake is baking, prepare the strawberries. If you like a little extra sweetness, toss the sliced strawberries with the granulated sugar and lemon juice, and let them sit for 10-15 minutes to macerate. This will draw out their natural juices, creating a syrupy topping.
6. Assemble and Serve:
Once the sponge cake has finished baking, allow it to cool for a few minutes in the tray. Then, using a spatula, carefully lift it out of the tray and onto a serving platter.
Top the cake with the macerated strawberries and their juices. If desired, dust the top with powdered sugar for a simple yet elegant finishing touch.
Serve the cake warm or at room temperature, optionally with a dollop of whipped cream or fresh mint leaves for added flavor.
Tips for Success:
- Use Fresh Strawberries: The key to this cake’s fresh, bright flavor is using ripe, sweet strawberries. If strawberries are out of season, you can use frozen berries, but be sure to thaw them and drain excess liquid.
- Customize the Flavor: If you prefer other fruits, such as raspberries or blueberries, you can easily swap the strawberries for your favorite berries. You could even mix berries for a colorful, mixed-fruit cake.
- Make it Ahead: This cake is best served the same day it’s made, but you can bake the sponge base in advance and store it in an airtight container for up to two days. Add the strawberry topping just before serving.
Why You’ll Love This Strawberry Sponge Cake:
This Strawberry Sponge Cake is a perfect example of how simple ingredients can come together to create something truly special. With its light and airy texture, paired with the juicy, fresh strawberries, it’s a dessert that’s both comforting and refreshing. Plus, the quick preparation time means you can indulge in a homemade dessert without spending hours in the kitchen.
Whether you’re serving it for a special occasion or just because, this cake is sure to please everyone at the table. It’s a great way to enjoy the sweetness of strawberries while savoring the simplicity of a classic sponge cake. Light, fluffy, and just the right amount of sweetness—this cake is bound to become a staple in your dessert repertoire.
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