Strawberry Field cake

“Strawberry Field” is a beautiful spring cake featuring a strawberry mousse layered over a light spinach sponge. It’s a delicate, unique dessert that’s sure to impress. The sponge (not a classic one, as it contains oil) is made with spinach — but don’t expect the familiar “Forest Moss” style cake. Thanks to a higher egg content and less spinach, the result is a light, airy sponge with a bright, almost luminous green colour. It closely resembles a traditional sponge, but the addition of oil makes it wonderfully moist. The cake is finished with a simple yet delicious strawberry mousse and decorated with fresh strawberries and sponge crumbs. It makes a generous tray — perfect for sharing!

P.S. You won’t taste the spinach at all — it’s there purely for the colour.

Note: You will end up with more sponge than needed. This is because blending smaller quantities of spinach and oil can be tricky. Also, trimming the slightly browned top gives a neater finish. Use the leftover sponge for crumbs or simply enjoy it with strawberry jam!

Ingredients for the spinach sponge:

• 5 large eggs
• ¾ cup caster sugar
• 150 ml rapeseed or sunflower oil
• 120 g fresh baby spinach
• 260 g plain flour
• 1 teaspoon baking powder

Additionally:

• freshly squeezed juice of 1 lime (for soaking)

All ingredients should be at room temperature.

Blend the spinach with the oil until smooth. Separate the egg whites from the yolks. Whisk the egg whites until stiff peaks form. Gradually add the sugar, spoonful by spoonful, continuing to whisk. Add the egg yolks one at a time, mixing well after each addition.
Add the spinach purée and mix until combined. Sift in the flour and baking powder, then gently fold in using a spatula. The batter should be thick and airy, similar to a sponge mixture.

Transfer to a 23 x 34 cm baking tin lined with baking parchment and level the surface.

Bake at 160°C for about 35 minutes, or until a skewer comes out clean. Remove from the oven and allow to cool completely.

Trim off the top layer (reserve some for crumbs). Cut the sponge to a thickness of about 2.3–2.5 cm and leave it in the tin. Soak lightly with lime juice.

Ingredients for the strawberry mousse:

• 650 g strawberries (fresh or frozen)
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 1 packet strawberry jelly (for 500 ml liquid)
• 450 ml double cream (well chilled)

Chop the strawberries and place in a saucepan with sugar and lemon juice. Heat until the sugar dissolves and the fruit softens. Blend into a smooth purée. While still hot, stir in the strawberry jelly powder until fully dissolved. Allow to cool to room temperature, then chill briefly in the fridge — it should remain pourable, slightly thickened at most. Whip the chilled cream until soft peaks form. Fold in the strawberry purée gently but thoroughly. Pour the mousse over the cooled sponge and smooth the surface. Refrigerate for several hours until set.

Decorate with fresh strawberries and reserved sponge crumbs. Cut into neat squares.

Additional:

• 300 g fresh strawberries (for decoration)

Store in the fridge.

Enjoy!