Strawberry Sponge Cake Recipe
Ingredients
| Cake flour | 1 Cup (16 tbs), sifted | |
| Powdered sugar | 1 1/4 Cup (16 tbs), sifted | |
| Egg yolks | 5 | |
| Salt | 1/2 Teaspoon | |
| Egg whites | 5 | |
| Vanilla | 1 Teaspoon | |
| Cream of tartar | 1/2 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| 1 1 1/2-ounce envelope dessert topping mix | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| Currant jelly | 1/4 Cup (16 tbs) | |
| Strawberries | 4 Cup (16 tbs), sliced | |
Directions
Combine flour and 1/2 cup of the powdered sugar; set aside.
Beat egg yolks on high speed of electric mixer till thick and lemon-colored.
Gradually add 1/2 cup of the remaining powdered sugar and 1/2 teaspoon salt, beating constantly.
Wash beaters thoroughly Beat egg whites with vanilla, cream of tartar, and extract till soft peaks form.
Gradually add remaining 1/4 cup powdered sugar, beating till stiff peaks form.
Gently fold yolk mixture into whites.
Sift flour mixture over batter, 1/3 at a time; gently fold in just till blended.
Turn into an ungreased 10-inch tube pan.
Bake in a 325° oven for 30 minutes or till cake tests done.
Invert cake in pan; cool completely.
Remove cake from pan.
At serving time, slice cake in half horizontally.
Combine dessert topping mix and the skim milk; beat with electric mixer till soft peaks form.
In a small saucepan heat jelly till melted.
To assemble cake, place one half of cake on a serving plate; spoon half of the whipped dessert topping over top of cake.
Arrange half the berries atop; drizzle with half the jelly Top with remaining cake layer.
Spoon remaining whipped topping over cake.
Top with remaining berries and melted jelly.
Beat egg yolks on high speed of electric mixer till thick and lemon-colored.
Gradually add 1/2 cup of the remaining powdered sugar and 1/2 teaspoon salt, beating constantly.
Wash beaters thoroughly Beat egg whites with vanilla, cream of tartar, and extract till soft peaks form.
Gradually add remaining 1/4 cup powdered sugar, beating till stiff peaks form.
Gently fold yolk mixture into whites.
Sift flour mixture over batter, 1/3 at a time; gently fold in just till blended.
Turn into an ungreased 10-inch tube pan.
Bake in a 325° oven for 30 minutes or till cake tests done.
Invert cake in pan; cool completely.
Remove cake from pan.
At serving time, slice cake in half horizontally.
Combine dessert topping mix and the skim milk; beat with electric mixer till soft peaks form.
In a small saucepan heat jelly till melted.
To assemble cake, place one half of cake on a serving plate; spoon half of the whipped dessert topping over top of cake.
Arrange half the berries atop; drizzle with half the jelly Top with remaining cake layer.
Spoon remaining whipped topping over cake.
Top with remaining berries and melted jelly.
Chef
