Hey there! Ever crave something sweet, buttery-rich, and with a punch of fresh fruitiness? Well, you're in for a treat! I've got this amazing Sponge Cake with Butter Cream & Strawberry Sauce Filling recipe that's about to rock your world. Imagine layers of soft, fluffy cake filled with velvety buttercream and tangy, sweet strawberry sauce. Sounds dreamy, right? Well, dream no more! Let's make this sweet dream a tasty reality. And don't worry, I've broken it down into simple steps, so you're guaranteed a good time in the kitchen.
Ingredients
For the Cake:
- 4 eggs
- 110g granulated sugar
- 120g cake flour (Remember, we're talking low protein, around 7-9%, and definitely not the self-rising sort!)
- 65g unsalted butter
- 35g milk
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
For the Butter Cream:
- 60g unsalted butter
- 2/3 cup heavy cream (or whipping cream)
- 15g sugar
- 1 tsp vanilla extract
For the Strawberry Sauce:
- 125g fresh strawberries
- 40g granulated sugar
- 5g lemon juice
Directions:
Baking the Cake:
- First things first, heat your oven to 165℃ (329℉). Line a round cake pan with some parchment paper for a non-stick miracle.
- Separate those eggs like a pro. Whites in a bowl, yolks in another. Pop the whites in the fridge to keep them cool.
- Time to make those egg whites shine! Add lemon juice, vanilla extract, and sugar, and beat them until stiff peaks form (think fluffy clouds, not Mount Everest).
- Now gently welcome the egg yolks to the party, beating them on low just to blend. Gradually sift in the cake flour and stir it up nicely.
- Warm up the milk and butter just until the butter melts, making sure they're well acquainted. Grab a few scoops of your batter and mix it into this warm duo. Now, fold that into the rest of your batter gently.
- Pour your masterpiece-to-be into the cake pan, smooth the top, and tap it to release any shy air bubbles. Bake it for 40 minutes, then crank up the heat to 175℃ (347℉) for another 10. You want a perfectly golden brown baby.
- Once baked to perfection, let it cool on a rack. Patiently wait, it's worth it!
Whipping up the Butter Cream:
- Soften your butter to make it nice and agreeable. Mix it with sugar, vanilla extract, and a splash of heavy cream. Beat it until they're all happily blended.
- Gradually add in the rest of the heavy cream and keep beating till you've got stiff peaks - silky and smooth.
Making the Strawberry Sauce:
- Prep your strawberries by washing and chopping them into little cubes. Toss them with sugar and lemon juice, then let them chill in the fridge for 30 minutes to melt the flavors.
- Cook this strawberry mix over medium-low heat in a pot, stirring until it's lovely, thick, and sauce-like. Let it cool in the fridge.
Assembly:
- Take your cooled cake and split it horizon-style. Gently spread a generous layer of buttercream and top it with your homemade strawberry sauce. Carefully place the other half of the cake on top.
- Optional: Snow it with powdered sugar for a fancy finish.
- Slice, serve, and watch it disappear before your very eyes!
And there you have it! A Sponge Cake with all the goodness of Butter Cream & Strawberry Sauce, ready to be devoured. So slap on your chef's hat and get baking. You're about to make something deliciously unforgettable.