Ingredients
- Sponge Cake:
- 150 g Eggs (5.29 oz)
- 100 g Sugar (3.53 oz)
- 90 g Cake/Pastry Flour (3.17 oz)(Please use Cake Flour if you can. Pastry flour is fine but Cake Flour is better for its lower protein content.)
- 15 g Unsalted Butter (0.529 oz), melted
- 1 tbsp Milk
- Soaking Syrup:
- 2 tbsp Sugar
- 3 tbsp Hot Water
- 1 tbsp Kirsch-a type of brandy made from fermented cherries
- Toppings:
- 400 ml Whipping Cream with 35% fat (1.69 cup)
- 3 tbsp Sugar
- 450 g Strawberries (0.992 oz)Sliced, reserve some whole berries to decorate top.
- Powdered Sugar
- Parchment Paper (bottom): 18.4cm/7.24 inch diameter
- Parchment Paper (side): 6x58cm/2.36x22.8 inch
- Cake Pan (18cm/7.09 inch diameter)
Preparation
Step 1
Mix eggs and sugar and place over double boiler until sugar is dissolved and mixture is warm to the touch. Place mixture in mixer bowl and whip until stiff peaks form. Add butter and milk as you are whipping cream.
Bake sponge cake in 320 degree oven for 25 minutes. Let the cake cool down in cake pan as it will keep sponge cake moist.
Mix soaking syrup ingredients and brush on split layers of cake and on top of cake.
Topping:
Whip heaving cream and sugar until stiff peaks form. Frost bottom layer with whipped cream.
Place sliced strawberries over whipped cream layer.
Spread another layer of whipped cream. Top with second cake layer.
Spread more whipped cream to frost cake on top and sides. Decorate cake on top and sides with whipped cream. Place whole strawberries on top of cake to decorate.
Refrigerate cake. Cut in slices and serve. Cover and place any remaining cake in refrigerator to store.