Strawberry Cream Sponge Cake

Rating: 3.3103 / 5.00 (116 Votes)

Total time: 1 hour

Servings: 10.0 (servings)



For the strawberry cream sponge, whip the whipped cream and set aside. Stir the QimiQ until smooth, add the low-fat curd and the powdered sugar and mix. Then add the whipped cream and mix. Chill for 1 hour until the mixture has set. For the sponge dough, separate the eggs, whip the egg whites until stiff and set aside. Beat the yolks with the powdered sugar and the water until creamy, add the flour and the cornflour. Finally, fold in the stiffly beaten egg whites. Heat the oven to 180°C and line a baking tray with baking paper. Spread the dough on the baking sheet and bake for about 30 minutes. Let the sponge dough cool completely, cut 1x lengthwise and 1x crosswise. Spread one third of the cream on the first pastry base and also spread one third of the strawberries on top. Repeat the process two more times, finishing with a sponge cake base and dusting the strawberry cream sponge cake with powdered sugar.

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