Strawberry Sponge Cake Recipe


Main Ingredient


 Sifted cake flour1 Cup (16 tbs)
 Sifted powdered sugar1 1⁄4 Cup (20 tbs)
 Egg yolks5
 Salt1⁄2 Teaspoon
 Egg whites5
 Vanilla1 Teaspoon
 Cream of tartar1⁄2 Teaspoon
 Almond extract1⁄2 Teaspoon
 Dessert topping mix1 1⁄2 Ounce (1 Envelope)
 Skim milk1⁄2 Cup (8 tbs)
 Currant jelly1⁄4 Cup (4 tbs)
 Whole strawberries4 Cup (64 tbs), sliced (Fresh Ones)

Nutrition Facts

Serving size: Complete recipe

Calories 1868 Calories from Fat 235

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 9.7 g48.4%

Trans Fat 0 g

Cholesterol 927.8 mg

Sodium 1331.6 mg55.5%

Total Carbohydrates 360 g120%

Dietary Fiber 16.2 g64.6%

Sugars 234.4 g

Protein 47 g93.2%

Vitamin A 23.5% Vitamin C 689.6%

Calcium 38.1% Iron 79.7%

*Based on a 2000 Calorie diet


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.