Strawberry Sponge Cake

Ingredients

Sponge Cake

4 large eggs
1 large egg yolk
1 1/3 cups (266g) Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Pinch salt
1 1/2 cups all-purpose flour*
1 1/2 teaspoons baking powder
3/4 cup (180g) strawberry puree (obtained from about 1 1/2 cups strawberries)
Few drops red food color (optional)

Moistening Syrup

1/2 cup (120g) water
1/2 cup (100g) Imperial Sugar Extra Fine Granulated Sugar
1/3 cup (80g) strawberry puree

Topping

2 cups (480g) whipping or heavy cream
1/4 cup (50g) Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1 pound (456g) strawberries

Directions

Set oven to 350°F. Butter and flour two, 8 or 9-inch round cake pans. For full proof removal of cake line bottom of pan with a parchment paper circle. Set aside.
Using a mixer fitted with whip attachment whip eggs and egg yolk for 3 minutes. Add sugar, vanilla and salt and whip until mixture is very light and pale, about 6-8 minutes.
Meanwhile, sift together flour and baking powder.
Stop mixer and add flour mixture, mix on very low speed until combined, do not overmix.
Add a few drops of red food color (if using) to strawberry puree and on lowest speed, add a third of puree. Add another third and once combined add remaining amount.
Equally pour into prepared pan and place in oven. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 25 to 30 minutes.
Allow cake to cool. Bring to a boil sugar and water. Allow to cool. Add strawberry puree.
To showcase pinkish color of cake it is necessary to trim away about 1/8 inch of cake’s circumference.
Place one cake layer on a serving platter. Spoon or brush half of strawberry syrup onto cake’s surface.
Whip whipping cream, sugar, and vanilla in a cold bowl to medium almost firm peaks. Fit into a pastry bag fitted with a large French star tip.
Pipe “kisses” all around edge of cake. Spread more cream in between kisses to cover entire cake.
Cover with remaining cake layer. Moisten cake and pipe whipping cream kisses on edge of cake.
Arrange strawberries in center of whipping cream border. Using a sift, sprinkle with powdered sugar.
Cut any remaining unused strawberries in slices and toss in powdered sugar. Refrigerate and serve along with slices of cake.

Imperial Sugar Insight

Often frozen strawberries were harvested riper and more flavorful than strawberries sold fresh.

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