Quick strawberry sponge cake

    45 min

    A super quick cake topped generously with fresh strawberries. You only need one half of the sponge base for this recipe. Use the other half for another cake.

    7 people made this

    Makes: 1 cake

    • For the sponge
    • 6 eggs
    • 200g caster sugar
    • 1 lemon, zested
    • 75g plain flour
    • 75g cornflour
    • For the topping
    • 250ml whipping cream
    • 1 (13g) packet whipping cream stabiliser (optional)
    • 2 teaspoons vanilla sugar
    • 350 to 400g strawberries, hulled

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6. Grease a 26cm springform tin.
    2. Separate eggs. In a large bowl beat egg yolk with 2/3 of the sugar until light and creamy. Mix in lemon zest.
    3. In another bowl beat egg white with the remaining sugar until stiff. Fold into the egg yolk mixture. Sift flour and cornflour over the egg mixture and carefully fold in, until well combined.
    4. Pour mixture into the prepared springform pan and bake for 25 minutes. Remove from the tin and set on a cooling rack. When cool, cut in half horizontally.
    5. Beat cream with vanilla sugar and whipping cream stabiliser (optional) until stiff. Evenly spread over the one of the bases (reserve the other for another use) and generously top with whole strawberries.
    6. Keep in the fridge until serving.


    Whipping cream stabiliser (usually imported from Germany) is available in specialty stores and online. If you cannot find it, you can omit it, especially if you serve the cake within a few hours. The stabiliser prevents the cream from becoming runny.

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