Vanilla sponge cake with strawberries and cream is a classic simple pairing of light and airy sponge, whipped cream and fresh strawberries. This recipe could not be easier to make. Itʼs all done in one bowl and your mixmaster does all the work. What’s not to like.
This recipe comes from an Australian magazine, The Women’s Weekly that ran a national sponge cake bake-off competition back in 2012, and this sponge was the winning entry.
Natalie Dick from South Australia won the competition and we’re glad she did because this sponge is an absolute winner. Our previous sponge recipe went out the door for this beauty.
It is super easy, requires just one bowl and no fancy ingredients. It is truly as light as a feather, soft, moist, with a very fine and tender crumb.
Sponge cake reputation
Sponges can have a reputation for being temperamental, but armed with a few pointers you will have success each and every bake.
- have your oven preheated and tins greased and floured before you start to make sponge
- sieve your measured flour and dry ingredients three times
- butter should be soft and room temperature, but not so soft that it is oily
- eggs have to be at room temperature
- don’t use a skewer to test the sponge, instead gently press your fingers in the centre of the cake and if it springs back it’s ready
Growing up we lived next door to a strawberry farm where we had after school jobs in season, picking strawberries. When they were in season strawberries featured in our baking. Sponge cake with strawberries and cream is a classic and one we have been making for years.
Easy to put together, a sponge cake would be whipped up and baked in no time. Of course, living on a poultry farm ensured their was always plenty of eggs ready to whip one up.
filling suggestions with cream
raspberries, blackberries, mulberries
raspberry or strawberry jam
Our Mum was an excellent cook and Mum rated this sponge recipe 10/10! A great score, and we rate it the same. .
Watch How To Make Vanilla Sponge Cake with Strawberries and Cream
Please scroll to the bottom for the recipe
check out some more winning cake recipes
click on the link for the recipe…..Chocolate Nemesis Cake – River Cafe
click on the link for the recipe…..French Apple Cake
click on the link for the recipe…..Chocolate Almond Cake
click ofn the link for the recipe…..Orange and Almond Cake
click on the link for the recipe…..Edna’s Lemon Curd Cake
What’s your favourite sponge cake recipe? We would love to hear from you in the comments below.Print
Classic sponge with strawberries and cream is so easy and impressive. Light as a feather sponge filled with whipped cream and strawberries. What’s not to like.
The flour, bicarb and cream of tartar are placed in a 1 cup measuring cup then topped up with the cornflour, which is why there is no quantity given for the wheaten cornflour.
- 4 large eggs, at room temperature
- 3/4 cup caster sugar
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons plain (all purpose) flour
- 1/2 teaspoon bi-carb soda (baking soda)
- 1 teaspoon cream of tartar
- wheaten cornflour (see notes below) (cornstarch) – see note above for quantity
- 250ml (8 ounces) whipping cream, whipped till thick
- 1 punnet strawberries, hulled and sliced
- icing sugar to dust
- make sure you use wheaten (wheat) cornflour (cornstarch) not, corn or maize
- to make a chocolate sponge, remove 1 tablespoon of the cornflour and add 2 tablespoons of cocoa powder to the cup of dry ingredients
- preheat oven to 190c (375f) on bake, not fan
- lightly grease and flour two 20cm (8 inch) cake tins, tapping tins to remove excess flour
- cut a disc of baking paper to fit in the bases
- put flour, bicarb soda (baking soda) and cream of tartar in a one cup measuring cup
- fill the remainder of the cup with cornflour (cornstarch)
- beat whole eggs, vanilla and sugar on high for 7 minutes (yes, 7 minutes) mixture should be pale colour and have doubled in volume
- while eggs are beating, sift flour mixture 3 times
- after 7 minutes beating add vanilla and flour mixture on low speed and beat for 1 minute till combined
- divide mixture between the 2 tins
- gently tap each tin on the bench to remove any air pockets
- place tins on middle shelf of oven and bake for 15 minutes – see notes below
- place a clean tea towel over a cake rack – see notes below
- turn sponges out immediately and allow to cool completely
- spread cream over sponge base and top cream with strawberries
- place second sponge on top
- dust with icing sugar
- serve and enjoy!
- all ovens differ, the sponge is ready when they spring back when touched, or they have slightly come away from the sides
- placing a tea towel on the cake rack stops the lines of the cake rack indenting the sponges
- Category: cakes and desserts
- Method: baking
- Cuisine: Australian
Keywords: vanilla sponge cake with strawberries and cream