A classic sponge cake with pastry cream and strawberries — simple, timeless and always delicious! Yesterday, someone commented on Facebook: “I’ve been looking for a sponge cake with cream and strawberries recipe on your blog.” Honestly, it was almost embarrassing that after nearly 10 years of Moje Wypieki, such a classic recipe still hadn’t appeared… so here it is at last :). A delicate sponge cake, silky vanilla pastry cream, fresh strawberries and strawberry jelly — simple, beautiful and absolutely delicious. Highly recommended!
Ingredients for the sponge cake:
- 2 large eggs
- 70 g caster sugar
- 50 g plain flour
- 20 g potato starch (or cornflour)
All ingredients should be at room temperature. Sift the flour and starch together.
Separate the egg whites from the yolks. Whisk the egg whites until stiff peaks form, being careful not to overwhip them. Gradually add the sugar, one tablespoon at a time, whisking continuously after each addition. Add the egg yolks one at a time, whisking constantly. Gently fold in the sifted flour and starch mixture using a spatula or balloon whisk. Do not use a mixer at this stage, as it may deflate the batter.
Line the bottom of a 23 cm springform tin with baking paper. Do not grease the sides. Pour the batter into the tin and smooth the surface.
Bake at 160–170°C for approximately 20 minutes, or until a skewer inserted into the centre comes out clean. Immediately after baking, drop the hot cake (still in the tin) onto the kitchen counter or floor from a height of about 30 cm. Leave to cool completely at room temperature.
Ingredients for the vanilla pastry cream:
- 1 packet vanilla custard powder (unsweetened, for 500 ml milk)
- 250 ml milk
- 3 tablespoons sugar
- 250 g mascarpone, chilled
- 2 teaspoons powdered gelatine
- 40 ml cold water
Prepare the custard according to the packet instructions, using only 250 ml milk instead of 500 ml, and adding the sugar. Bring to the boil, cook briefly until thickened, then transfer to a bowl. Cover directly with cling film touching the surface to prevent a skin forming. Cool completely, then chill in the fridge.
Sprinkle the gelatine over the cold water and leave for 10 minutes to bloom. Heat gently until dissolved, either in a saucepan or microwave. Do not boil. Leave to cool slightly, but keep it liquid.
Place the chilled mascarpone into a mixing bowl and whisk briefly. Gradually add the cold custard in three additions, whisking continuously. At first the mixture may appear thick or slightly lumpy, but keep whisking and it will become smooth and creamy. Mix 1–2 tablespoons of the cream into the dissolved gelatine to temper it. Then pour the gelatine mixture into the rest of the cream and whisk until fully combined.
Additionally:
- 300 – 400 g strawberries, hulled and halved
- 2 packets strawberry jelly dissolved in 500 ml boiling water
Prepare the strawberry jelly using 500 ml boiling water. Leave to cool, then chill until slightly thickened. Spread the pastry cream over the sponge cake. Arrange the halved strawberries on top, gently pressing them into the cream. Refrigerate for about 1 hour until the cream firms up slightly. Pour over the thickening jelly and refrigerate again until fully set.
Note: The sponge cake can be lightly soaked with a mixture of orange or lemon juice and water (about ¼ cup total) if you prefer a moister sponge.
Store in the refrigerator.
Enjoy!
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