Sponge cake — simply delicious, very easy and reliable.

6 eggs

Vanilla

180 g sugar

180 g flour

1 teaspoon baking powder

a small pinch of salt

Simple syrup or fruit juice

Whipped cream

Strawberries

In the mixing bowl, place the eggs and vanilla and beat on high speed.
While beating, add the sugar in batches and continue whipping for about ten minutes.
Prepare the flour with the baking powder and sift them twice with the pinch of salt.
Gradually add the flour mixture to the beaten eggs, folding gently from top to bottom until incorporated.
Pour the batter into a 20 cm round cake pan greased with butter and dusted with flour.
Place the sponge cake in a preheated oven (preheated 5 minutes before) and bake for 40–45 minutes.
Allow the cake to cool, then slice it horizontally into 4 layers.
Soak the layers with syrup, fill with whipped cream and strawberries, then frost the outside with cream and decorate as desired.
Chill the sponge cake in the refrigerator for sufficient time before serving.

These delicious sponge cake instructions are from a friend and cook on Shou Tabkhin Today:

Click Laila's name to visit her page on our site

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Sponge Cake with Cream and Strawberries

Prep checklist