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Strawberry sponge slice served
Classic sponge slice topped with whipped cream and fresh strawberry

Strawberry & cream sponge slices

Author: Flavelo
Recipes Cakes and Desserts
The secret to the perfect sponge is air: millions of tiny bubbles trapped in the egg whites inflate the batter in the oven, making it as light as a cloud. This classic recipe uses the separated egg method, which is the surest way to achieve a high, spongy texture that holds cream and fruit beautifully.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 285 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Medium baking tray - For baking the sponge.
  • Electric whisk - For beating egg whites to stiff peaks (this is key!).
  • Sieve - To aerate the flour.
  • Palette knife - To spread the whipped cream.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the tray with baking parchment.

Tip: Oven temperature is critical for sponge: if too low, it won't rise; if too high, it burns.
2 ✓

Beat the egg whites with a pinch of salt to soft peaks, then gradually add the sugar and vanilla sugar, beating to shiny, stiff peaks.

Tip: Sugar stabilises the egg white foam. If you turn the bowl upside down and it doesn't fall out, it's ready.
3 ✓

Lightly beat the egg yolks with a fork, then carefully fold into the egg white foam.

Tip: Don't overmix, keep it marbled; it will homogenise with the flour anyway.
4 ✓

Sift the flour and baking powder onto the egg foam and fold in with a spatula using large, circular motions.

Tip: Sifting prevents flour lumps, which would remain as white spots in the batter.
5 ✓

Smooth the batter into the tray and bake for approx. 15-20 minutes. Perform a skewer test.

Tip: The sponge is ready when the edges pull away slightly from the tray sides, and the centre springs back when pressed with a finger.
6 ✓

Turn out onto a wire rack, peel off the paper, and let cool completely.

Tip: The paper is easiest to peel off when warm; later it might stick.
7 ✓

Cut into squares or slices. Whip the cream, pipe a mound onto each slice, and top with a strawberry.

Tip: Wash and slice the strawberries just before serving so they don't release juice.
8 ✓

Dust with icing sugar for visual appeal.

Tip: Icing sugar melts quickly on the moist strawberry surface, so do this at the last moment too.

Recipe FAQ

Why did the sponge collapse?
The oven door was opened too early (thermal shock), or you knocked too much air out of the foam during mixing.
Why is the top sticky?
The sugar didn't dissolve completely in the foam, or the sponge cooled in steam (e.g., you covered it while warm).
Can I use frozen strawberries?
Not recommended for decoration, as they release water upon thawing and soak the cream. Make a sauce from them instead to serve alongside.

Ingredients

  • 150 g Plain flour
  • 120 g Caster sugar
  • 4 pcs Eggs (separated)
  • 10 g Vanilla sugar
  • 5 g Baking powder
  • 200 g Strawberries (fresh)
  • 200 ml Whipping cream (cold)
  • 20 g Icing sugar (for dusting)
  • 1 pinch Salt