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Author Notes: Balsamic strawberry sponge cake
—Oh Sweet Day!
Makes one 8-inch cake
- Sponge Cake
- 3 eggs, room temp
- 1 cup granulated sugar
- 2/3 cup unsalted butter, melted and cooled slightly
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons milk
- Balsamic Strawberries
- 2 cups fresh strawberries, hulled and halves
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon balsamic vinegar
- 1 cup Whipping cream
- 1 tablespoon powdered sugar
- fresh mint leaves or basil leaves
- Preheat oven to 350F. Grease an 8-inch cake pan and line the bottom with parchment paper.
- In a standing mixer with a whisk attachment, whisk eggs and sugar on high speed for 5 minutes, until light and triple in volume. Stir in the melted butter.
- In a large bowl, sift together the flour, baking powder and salt.
- Add the flour mixture to the egg mixture on low speed, and mix until just incorporated.
- Add lemon juice, zest and milk. Stir until batter is smooth.
- Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, until a toothpick inserted into the cake comes out clean.
- Let cake cool in pan for 10 minutes. Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper circles. Let cool completely.
- While cake is baking, prepare the strawberries. Place them in a bowl and toss with sugar and balsamic vinegar. Cover the bowl and let stand for 30 minutes until the strawberries release the juice.
- Prick holes in the cooled cake with a toothpick and spoon juice over the top of the cake.
- Beat whipping cream with powdered sugar until the mixture holds stiff peaks.
- Spread the whipped cream on top of the cake, then piled strawberries on top and decorate with basil or mint leaves. Drizzle more juice on top.