Classic Sponge Cake with Homemade Whipped Cream and Strawberries

Classic Sponge Cake with Homemade Whipped Cream and Strawberries

Ingredients List:

For the Sponge Cake:

  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 large eggs, separated
  • 1 1/2 cups (300g) granulated sugar, divided
  • 1/4 cup (60ml) whole milk
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract

For the Whipped Cream:

  • 2 cups (480ml) heavy cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract

Equipment:

  • CHILLWARE 9x13 insert
  • Mixing bowls
  • Electric mixer or whisk
  • Sifter
  • Spatula
  • Cooling rack

Instructions:

For the Sponge Cake:

  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C). Grease the CHILLWARE 9x13 insert and line it with parchment paper.
  2. Dry Ingredients:
    • Sift together the flour, baking powder, and salt in a bowl. Set aside.
  3. Egg Yolks Mixture:
    • In a large mixing bowl, beat the egg yolks with 3/4 cup (150g) of sugar until thick and pale. Gradually add the milk, oil, and vanilla extract, and mix until combined.
  4. Egg Whites Mixture:
    • In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 3/4 cup (150g) of sugar and continue to beat until stiff peaks form.
  5. Combine Mixtures:
    • Gently fold the flour mixture into the egg yolk mixture until just combined. Carefully fold in the egg whites in three additions, being careful not to deflate the batter.
  6. Bake: 
    • Pour the batter into the CHILLWARE 9x13 insert and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool:
    • Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a cooling rack to cool completely.

For the Whipped Cream:

  1. Chill Equipment:
    • Place the mixing bowl and beaters (or whisk) in the refrigerator for 15 minutes before making the whipped cream.
  2. Whip Cream:
    • Pour the chilled heavy cream into the chilled bowl. Start beating on medium speed, gradually increasing to high. When the cream begins to thicken, add the powdered sugar and vanilla extract.
  3. Finish:
    • Continue to beat until stiff peaks form. Be careful not to overbeat, as the cream can turn into butter.

Assemble the Cake:

  1. Spread Whipped Cream:
    • Once the cake is completely cooled, spread the whipped cream evenly over the top of the cake.
  2. Chill:
    • For best results, chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Serving Suggestions:

  • Garnish with fresh strawberries, chocolate shavings, or a dusting of cocoa powder.
  • Serve with a side of fresh fruit or a drizzle of berry sauce.
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