Recipes and How to Make Fluffy Sponge Cake with Balsamic Strawberries

Fluffy sponge cake with cream and strawberries. strawberries and balsamico is pretty much a match made in heaven, There Recipes and How to Make Fluffy Sponge Cake with Balsamic Strawberries because I know that since I made a cream soda with balsamic strawberries for a magazine not too long ago. It was honestly one of the best things ever, that I will make many times this summer.








RECIPES FLUFFY SPONGE CAKE
WITH BALSAMIC STRAWBERRIES
yields one 24 cm (9.5 inch) cake, serves 6-8

This cake does not keep well in the fridge as the strawberries tend to get a little mushy after a while, so make sure to prepare the strawberries and cream topping right before serving!

Ingredients
For the sponge cake
150 g butter
1 cup (225 g) granulated sugar
3 medium eggs, at room temperature
1 cup (150 g) all purpose flour
1/2 tsp baking powder
1/4 tsp salt
zest from 1/2 lemon
2 tbsp milk


For the balsamic strawberries
300 g fresh strawberries
1 1/2 tbsp granulated sugar
1 tbsp balsamico
pinch of salt
1/4 tsp vanilla powder
zest from 1/2 lemon

For the topping
1 cup heavy whipping cream
2 tsp granulated sugar
Fresh mint leaves

Directions

Sponge cake

1. Preheat oven to 175°C (350°F)

2. Grease a 24 cm (9-9.5-inch) cake pan with a removable bottom. Sprinkle pan with bread crumbs or flour, make sure you get some on the sides of the pan aswell.

3. Melt butter and let cool.

4. Beat the eggs and sugar until lighter in color and texture, about 1-2 minutes. Stir in the melted butter.

5. Mix flour, baking powder and salt in a small bowl. Gently stir the flour mixture into the egg mixture. Add lemon zest and milk and stir until batter is smooth.

6. Pour the batter into the prepared pan and smooth top with a spatula.

7. Bake for 30 minutes or until a toothpick inserted into the cake comes out clean.

8. Let cake cool for 10 minutes before sliding a knife around the edge and removing the sides of the pan. Let cool to room temperature.

Balsamic strawberries & topping

1. Hull the strawberries and cut them into thirds lengthwise. Place them in a bowl and toss with sugar, balsamico, salt, vanilla and lemon zest. Cover the bowl and let stand for 30 minutes until the berries release their juices. Toss every now and then.

2. Prick holes in the cake with a toothpick and spoon some of the juices from the berries on top of the cake.

3. Whip the cream with the sugar to soft peaks. Spread the whipped cream on top of the cake. Spoon strawberries on top and decorate with some mint leaves. Drizzle any leftover "juice" on top of the cake.