Sponge Cake with Strawberries, Cream and Meringue
Sponge cake with strawberries, cream and meringue is a recipe featuring fresh ingredients from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 egg whites
- 1 tsp lemon juice
- 120 g powdered sugar
- 5 eggs
- 125 g sugar
- 1 pinch salt
- 75 g flour
- 50 g cornstarch
- 40 g ground almonds (peeled)
- 500 g strawberries
- 500 ml whipping cream
- 2 packets stabilizer
Instructions
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1.
Preheat the oven to 80°C fan.
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2.
Beat the egg whites with lemon juice until stiff, gradually adding powdered sugar. Spread the glossy mixture about 1 cm thick on a baking sheet lined with parchment paper and bake in the preheated oven for about 1.5 hours until crisp. Remove from oven, lift with parchment, and let cool.
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3.
Increase the oven temperature to 200°C with both fan and top heating.
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4.
For the base separate the eggs; place yolks in a bowl, add two thirds of the sugar, and whisk with a hand mixer until pale and creamy. Whisk the egg whites with salt until stiff, gradually adding remaining sugar. Fold the meringue into the yolk mixture. Sift flour and cornstarch over the batter, sprinkle almonds, and gently fold in with a spatula. Spread the dough on a parchment-lined tray and smooth the surface. Bake at middle rack for 10–12 minutes. Remove and cool.
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5.
Wash, trim, and cut strawberries into pieces. Whip cream with stabilizer until stiff and spread over the sponge base. Sprinkle strawberries on top. Crumble meringue, scatter over strawberries, and serve.
