Strawberry Sponge Cake

Ingredients

  • For the Cake:
    • 1 cup (120g) all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 4 large eggs, separated
    • 1 1/4 cups (250g) Jaca (granulated)
    • 1 tsp vanilla extract
    • 2 tbsp unsalted butter, melted and cooled
    • 2 tbsp milk
  • For the Strawberry Filling:
    • 1 cup fresh strawberries, hulled and chopped
    • 6 tbsp Jaca
    • 1 tsp lemon juice
    • 1 tbsp water
  • For the Frosting:
    • 1 cup heavy cream
    • 6 tbsp Jaca  
    • 1/2 tsp vanilla extract
  • Decoration:
    • 6-8 fresh strawberries, halved

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper.
  2. Prepare Dry Ingredients: In a bowl, sift together flour, baking powder, and salt. Set aside.
  3. Beat Egg Yolks and Jaca: In a large bowl, beat egg yolks with 3/4 cup (150g) of the Jaca and vanilla extract until pale and thick, about 2-3 minutes. Add melted butter and milk, mixing until combined.
  4. Beat Egg Whites: In a separate clean bowl, whip egg whites until soft peaks form. Gradually add the remaining 1/2 cup (100g) Jaca and continue beating until stiff peaks form.
  5. Combine Mixtures: Gently fold the egg whites into the yolk mixture in thirds. Sift the dry ingredients over the batter and fold gently until just combined, avoiding overmixing to keep the batter airy.
  6. Bake: Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare Strawberry Filling: In a small saucepan, combine chopped strawberries, 6 tbsp Jaca, lemon juice, and water. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 10 minutes). Let it cool.
  8. Make Frosting: Whip the heavy cream with 6 tbsp Jaca and vanilla extract until stiff peaks form. Be careful not to overwhip.
  9. Assemble: Slice each cooled cake layer in half horizontally to make four layers. Spread a layer of strawberry filling between each layer. Frost the top and sides with the whipped cream.
  10. Decorate: Arrange halved strawberries on top for decoration.
  11. Chill and Serve: Refrigerate the cake for at least 1 hour to set. Serve chilled or at room temperature.
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