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Strawberry Sponge Cake

Strawberry Sponge Cake

A soft and fluffy Strawberry Sponge Cake topped with an easy Chocolate Ganache.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 6 slices
Calories 172 kcal

Equipment

  • Stand/Hand Mixer
  • 2 Mixing Bowls

Ingredients
  

Cake Ingredients

  • 50 gms Fresh Strawberries
  • 30 ml Milk (2 Tbsps)
  • 3 large Egg Yolks (Room temperature)
  • 40 ml Oil
  • Few drops Pink Food Coloring
  • 1 tablespoon Cornstarch
  • 60 gms All Purpose Flour (½ Cup)
  • ¾ teaspoon Baking Powder
  • ⅛ teaspoon Salt
  • 1 teaspoon Strawberry Extract
  • 3 large Egg Whites (Room Temperature)
  • 50 gms Sugar (¼ Cup)

Chocolate Ganache

  • 1 Semi Sweet Chocolate Bar (finely chopped, 4 ounces)
  • ½ Cup Heavy Cream or Heavy Whipping Cream (120 ml)
  • 2-3 fresh Strawberries (to top)

Instructions
 

Cake Preparation

  • Prepare a tall 6 inches baking pan with a round parchment paper, set it aside. Next, blend fresh strawberries in a blender and set the puree aside.
  • In a medium bowl combine egg yolks, oil, milk, strawberry puree, food coloring and strawberry extract. Beat till combined well.
  • Sift flour, baking powder, cornstarch and salt over egg yolk mixture and fold in to combine. Set it aside.
  • In a grease free and clean bowl add room temperature egg whites and beat them for a minute on medium speed.
  • Slowly start adding sugar in 5-6 increments and continue beat until stiff peaks are formed.
  • Using a spatula, fold meringue into the cake batter in 2-3 additions. Do not over mix at this point.
  • Pour batter in the prepared pan and bake at 350 deg F for 50-60 minutes.
  • Allow to cool upside down for 15-20 minutes. Then run a knife around edges of pan and take the cake out.

Chocolate Ganache Preparation

  • Heat the cream in a microwave safe bowl till well heated. Do not allow it to boil.
  • Pour over chocolate, allow to sit for 1-2 minutes and then stir till mixed well till all the chocolate has melted.
  • Let it cool down a bit before pouring on the cake. Top with fresh berries!

Notes

Store ganache topped cake at room temperature, covered tightly at all times up to 2 days. The cake will stay good in the refrigerator for 3-4 days. For longer storage, freeze the cake for 2 months.

Nutrition

Serving: 1sliceCalories: 172kcalCarbohydrates: 18gProtein: 4gFat: 9gSodium: 83mgSugar: 9g
Keyword baking, cake, chocolate ganache, dessert, strawberry, Strawberry Sponge Cake
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