July 9, 2016

Fluffy sponge cake with balsamic strawberries



There is almost nothing that says summer as much as a simple, fluffy sponge cake with cream and strawberries. And while I do enjoy that as it is, in all its simplicity, I wanted to add something. And strawberries and balsamico is pretty much a match made in heaven, I know that since I made a cream soda with balsamic strawberries for a magazine not too long ago. It was honestly one of the best things ever, that I will make many times this summer.






Or let me call it "summer", so far at least. If you're from a nourthern country, you probably know what I mean by that. When I was at the First We Eat workshop in Barcelona in March, Patricia of Sabores y momentos asked me why I was so obsessed with checking my weather app all the time. I told her that where I live, we need to make the most out of the few sunny days we have, because it can literally be weeks until we see the sun again. And that the weather is definitely a topic of conversation in Sweden. She told me in her happiest voice "Well, that's not a problem here, it's almost always sunny!". Well, at least this cake sure makes it feel like it's sunny outside.





FLUFFY SPONGE CAKE 
WITH BALSAMIC STRAWBERRIES
yields one 24 cm (9.5 inch) cake, serves 6-8

This cake does not keep well in the fridge as the strawberries tend to get a little mushy after a while, so make sure to prepare the strawberries and cream topping right before serving!

Ingredients
For the sponge cake
150 g butter
1 cup (225 g) granulated sugar
3 medium eggs, at room temperature
1 cup (150 g) all purpose flour
1/2 tsp baking powder
1/4 tsp salt
zest from 1/2 lemon
2 tbsp milk


For the balsamic strawberries
300 g fresh strawberries
1 1/2 tbsp granulated sugar
1 tbsp balsamico
pinch of salt
1/4 tsp vanilla powder
zest from 1/2 lemon

For the topping
1 cup heavy whipping cream
2 tsp granulated sugar
Fresh mint leaves


Directions
Sponge cake
1. Preheat oven to 175°C (350°F)
2. Grease a 24 cm (9-9.5-inch) cake pan with a removable bottom. Sprinkle pan with bread crumbs or flour, make sure you get some on the sides of the pan aswell.
3. Melt butter and let cool.
4. Beat the eggs and sugar until lighter in color and texture, about 1-2 minutes. Stir in the melted butter.
5. Mix flour, baking powder and salt in a small bowl. Gently stir the flour mixture into the egg mixture. Add lemon zest and milk and stir until batter is smooth.
6. Pour the batter into the prepared pan and smooth top with a spatula.
7. Bake for 30 minutes or until a toothpick inserted into the cake comes out clean.
8. Let cake cool for 10 minutes before sliding a knife around the edge and removing the sides of the pan. Let cool to room temperature.

Balsamic strawberries & topping
1. Hull the strawberries and cut them into thirds lengthwise. Place them in a bowl and toss with sugar, balsamico, salt, vanilla and lemon zest. Cover the bowl and let stand for 30 minutes until the berries release their juices. Toss every now and then.
2. Prick holes in the cake with a toothpick and spoon some of the juices from the berries on top of the cake.
3. Whip the cream with the sugar to soft peaks. Spread the whipped cream on top of the cake. Spoon strawberries on top and decorate with some mint leaves. Drizzle any leftover "juice" on top of the cake.
 




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19 comments:

  1. This cake looks absolutely stunning and reminds me of warm Swedish summer nights!
    Lovely wishes from Switzerland, Franzi

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  2. It looks so good!
    Erika
    http://whaterikawears.com/

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  3. Beautiful photos, love the lighting.

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  4. Oh such a stunning cake and the strawberries and cream on top just look so fresh and delicious.

    Your pictures are just wonderful.

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  5. This cake is just dreamy, so gorgeous! I'm sad that strawberry season has finished in Croatia, strawberries and cherries are my favourite and they are both in season for such a short time...

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  6. Here in Honolulu we still have some fresh strawberries imported from California - so I made a version last night. My only remaining cake tin was 26 cm and way too big for this recipe, but I used it anyway. I cut the cake in half and put some of the whipped cream and strawberries in between the two layers, then finished topping with the remaining whipped cream and strawberries. Voila!

    Immediately upon tasting I moaned.... (embarrassing me because usually "moans" are associated with foreplay, during play and after play) - it was that good! Thank you!

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  7. I made this cake yesterday and it was amazing! So easy and delicious! It was a big hit. I did however forget to add the milk but the cake wasn't dry or anything. The only changes I made were; swapping the sugar in the whipped cream for maple syrup, adding vanilla extract to the cake batter, and tossing in some blueberries with the strawberries. Thanks again! We are going to be making this all summer. Can't wait to have it in peach season!

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  8. Soooo beautiful Linda!! Your cake is as sweet as you are! I understood sun is important to you and that´s why you know that any time you need the sun, you just have to hop in a plane and come to sunny Sitges to spend a few days here with us!! My home is your home!
    Love
    Pat

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    Replies
    1. Thank you, dear Patry!! I will keep that in mind <3 <3 And if you ever need some time away from the sun.. ;-)

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  9. Sun is the main reason I want to move to Sydney :) I hope that it will happen one day, for now I keep visiting. Beautiful cake <3

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    Replies
    1. Ohh, are you thinking about moving? Visiting isn't so bad either.. xx

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  10. Simply the most beautiful cake (and strawberries) in all of the land...summer perfection!

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  11. Looks so delicious!
    Check out my strawberry recipes which I publish every summer:-) One of my favourite is a strawberry crumble with a very special ingredient: http://www.idimin.berlin/a-walk-on-the-strawberry-field-part-7-strawberry-crumble/
    Greetings from Berlin,
    Kali

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