Strawberry and Cream Sponge Cake
A classic British strawberry and cream sponge cake makes a delightful summer dessert, often enjoyed during tennis season.
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Instructions
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Preheat oven to 350 F with a rack in the center.
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Grease two 8-inch round cake pans and line their bottoms with greased parchment paper.
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Mix eggs, sugar, flour, baking powder, and softened butter/margarine until combined and soft.
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Divide batter evenly between pans and smooth the surface.
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Bake for approximately 25 minutes until cakes are risen and golden.
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Check if cakes spring back when pressed, then remove from oven and cool on a rack for 5 minutes.
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Remove cakes from tins and cool completely on the rack.
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Place one cooled cake, top side down, on a plate. Layer with half of the sliced strawberries and a thick layer of whipped cream.
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Top with the second cake, then remaining strawberries and whipped cream. Dust with powdered sugar if desired.