Tag Archive | easy sponge cake recipe with whipped cream

Sponge cake with whipped cream, Strawberries & grated dark chocolate

EASY STRAWBERRY CREAM CAKE

THE INGREDIENTS:-

* I used a rubber 25cm  greased & lined baking mould but a tin obviously works just as well.

For the cake:-

  • 275g self-raising flour
  • 275g caster sugar
  • 275g unsalted butter – melted or kept at room temperature so that its incredibly soft/slightly melted
  • 2 teaspoons baking powder
  • 3 teaspoons vanilla extract
  • 5 eggs
  • 2 tablespoons of full fat milk
For the topping:-
  • 500g whipping cream (you can use soft cream cheese instead of whipping cream & make a buttercream topping instead)
  • 2 tablespoons of vanilla sugar
  • 2 punnets of fresh strawberries (or mix with blueberries & raspberries to make it even more colourful), washed & cut into quarters (or whatever size you like)
  • half a bar of good dark chocolate for shaving onto strawberries

HOW TO MAKE:-

There are 2 ways to make a sponge cake.  The quickest (& least time consuming) is the way I am going to describe for this recipe. The other way involves creaming the butter & sugar first, then adding the flour & eggs and beating as much air into the batter as you can (so the cake rises more & is fluffier).

  • Mix all the Cake ingredients together with a handheld mixer or food processor.
  • Put in a preheated oven at gas mark 180 for approximately 25 minutes & then check with a toothpick if its cooked through.  If the toothpick doesn’t come out clear, put the cake back in the oven and cook for another 8-10 minutes (but keep checking to make sure it doesn’t burn.  I placed a sheet of tin foil over the cake after 25 minutes so that the top doesn’t burn while the inside cooks.
  • Once the cake has baked, take out the oven, leave to cool for approx. 5-10 minutes & then turn out onto a cooling rack.
  • While the cake is cooling down, make your topping. Begin by mixing the whipped cream & vanilla sugar together and then using your handheld mixer (or processor) whipping the cream until it makes soft peaks.  You want the cream to be thick and strong enough to cover a cake.
  • Once the cake has cooled down, cover it with the whipped cream, then decorate with chopped strawberries & grate the chocolate all over the cake.  Nb. If the cake is not cool enough, keep the freshly whipped cream in the refrigerator as you don’t want watery whipped cream on your lovely sponge cake to make it soggy. 
This is by far the easiest sponge cake I have made and although it doesn’t rise as much as the traditional sponge (you can do it that way too!), it’s very quick to make and tastes delicious.  This lasts for about 3 days in your fridge and is lovely with a cuppa tea!
Before…
And after…