Strawberry Sponge Cake

    Strawberry Sponge Cake


    137 people made this

    About this recipe: This cake is simply divine. It's flavoured with fresh and juicy strawberries and topped with a zesty icing. For the best flavour, use ripe, in-season strawberries.

    Makes: 1 20x30cm cake

    • 115g butter, softened
    • 250g cane caster sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 4 tablespoons soured cream
    • 1 teaspoon bicarbonate of soda
    • 225g mashed strawberries
    • 200g plain flour
    • 30g butter, softened
    • 120g icing sugar
    • 1 tablespoon milk
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon grated lemon zest
    • 4 tablespoons toasted flaked almonds

    Prep:20min  ›  Cook:30min  ›  Extra time:3hr cooling  ›  Ready in:3hr50min 

    1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
    2. In a large bowl, cream together 115g butter and the cane caster sugar. Add the eggs and beat for 1 minute. Stir in the vanilla and salt.
    3. In a small bowl, stir together the soured cream and the bicarbonate of soda until the bicarbonate of soda has dissolved. Add the soured cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
    4. Pour the batter into the prepared tin. Bake in preheated oven for 30 minutes or until top springs back when lightly touched.
    5. While cake is cooling, make the icing: Cream together 30g butter and icing sugar. Add the milk, lemon juice and lemon zest and beat until smooth. Spread icing on warm (not hot!) cake and sprinkle with flaked almonds.

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