Strawberry Cream Sponge Recipe


Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
VegetarianMain Ingredient
Interest Group


 Castor sugar3 Ounce (75 Gram)
 Plain flour3 Ounce (75 Gram)
 Butter1 Ounce, melted (25 Gram)
 Icing sugar1 Tablespoon
 Double cream1⁄4 Pint (150 Milliliter)
 Strawberries8 Ounce, sliced (225 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 1767 Calories from Fat 898

% Daily Value*

Total Fat 100 g154.5%

Saturated Fat 19.6 g97.9%

Trans Fat 0 g

Cholesterol 695.4 mg

Sodium 215.5 mg9%

Total Carbohydrates 189 g62.9%

Dietary Fiber 6.6 g26.3%

Sugars 112.1 g

Protein 27 g55%

Vitamin A 29.3% Vitamin C 222.3%

Calcium 13.1% Iron 22.1%

*Based on a 2000 Calorie diet


Grease and line two 20 cm / 8 inch sandwich tins with baking parchment or greaseproof paper.
Place the eggs and caster sugar in a bowl over hot water and whisk with an electric whisk for about 10 minutes until the mixture is light and thick and leaves a trail when the whisk is lifted.
Sift the flour into a bowl and fold in lightly, using a metal spoon, until evenly mixed.
Pour the melted butter slowly into the mixture and fold in.
Pour the mixture into the prepared tins and level the surface.
Bake in a preheated oven for 20-25 minutes until the cakes are golden brown and firm to the touch.
Turn out on to a wire rack and leave to cool.