By PureWow Editors
Looking for an easy, light and airy cake recipe to make for every occasion, from brunch to birthdays to cookouts?
Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
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Looking for an easy, light and airy cake recipe to make for every occasion, from brunch to birthdays to cookouts?
Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
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Ingredients
- 9 ounces caster (superfine) sugar
- 8 large eggs
- 1⅔ cups all-purpose flour, sifted
- 3½ ounces butter, just melted
- 1 pound 5 ounces strawberries, hulled
- 1 ¼ cups confectioners’ sugar
- 7 ounces cream, whipped until firm
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Directions
- Preheat the oven to 350ºF. Butter and flour a 10-inch-round cake pan.
- Using an electric mixer, beat the sugar and eggs until the mixture forms a thick ribbon, about 10 minutes.
- Add the sifted flour all at once and, using a rubber spatula, fold it into the egg mixture, gently but quickly. Mix in the melted butter, gently but quickly.
- Pour the mixture into the cake pan and smooth the top with a spatula. Bake until the cake is lightly browned and springs back when lightly touched in the center, 30 to 40 minutes. Set aside for a few minutes before gently turning out onto a wire rack to cool completely.
- In a medium bowl, mash two of the strawberries, then gradually stir in the confectioners’ sugar until the mixture has the consistency of frosting.
- Slice the remaining strawberries in half. Cut the sponge cake in half horizontally. Spread the bottom half with the whipped cream and top with two-thirds of the halved strawberries. Replace the top half of the cake and spread the icing over the top. Garnish with the remaining strawberry halves.
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Nutrition
- 307 calories
- 14g fat
- 41g carbs
- 5g protein
- 29g sugars
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