Strawberry & Cream Sponge Cake
Recipe for Sponge Cake with Fresh Strawberries, Cashew Nuts and Cream
Prepare the sponge cake with these ingredients:
- 1½ cups flour
- a pinch of salt
- 3 eggs
- ½ cup caster sugar
Preheat the oven to 180°C. Sift the plain flour and salt. Whip the eggs and sugar with an electric mixer until the egg mixture starts to thicken. Sift the flour into the mixture and fold it in gently. Pour the mixture into a 20cm lined, greased cake tin. Bake the sponge cake mixture in the oven for 30-35 minutes. Insert a skewer into the centre of the cake to check if the cake is ready. Turn off the oven and leave the cake for a few minutes before removing it. Transfer the cake onto a wire rack to cool.
Next, prepare the filling and topping for the sponge cake:
- 300ml thickened cream
- 4 tablespoons caster sugar
- 400 grams strawberries
- 150 grams cashew nuts
Wash and hull the strawberries. Cut about a dozen strawberries into quarters, halves or whatever preferred shapes. Slice the remaining stawberries into rounds for filling the cake. Chop the cashew nuts coarsely and set aside. Pour the cream and sugar into a mixing bowl and beat with an electric mixer until the mixture is fluffy and doubles in volume. Stop mixing when peaks start to form.
Check that the cake is already cooled. Cut it horizontally in half. Remove the top layer and put aside. Spread a layer of cream mixture evenly on top of the bottom layer. Arrange the round strawberry slices on the layer of cream.
Cover the strawberries with another layer of cream. Put back the top layer of the cake so that the strawberries and cream are in between the two layers.
Cover the whole cake with the remaining cream. Press the cashew nuts around the sides of the cake with a spoon or a knife so that they stick to the cream. Scoop up the nuts that have fallen off and press them back onto the cream. Arrange the strawberry chunks on the top of the cake. The cake should be chilled in the refrigerator for a couple of hours until it is ready to serve.