Vanilla Sponge Cake with Strawberries and Cream
Recipe by Catherine Pla, adapted from Claire Saffitz
Serves 8
Vanilla Sponge Cake with Strawberries and Cream
Sponge Cake
1⁄4 c avocado oil, or any neutral oil
4 eggs, separated, at room temperature
1⁄2 c granulated sugar, divided
1⁄2 t kosher salt
1⁄4 t cream of tartar
2⁄3 c cake flour
2 t vanilla bean paste, or extract
Strawberries and Cream
1 1⁄2 lb strawberries, hulled, divided
1⁄2 c granulated sugar
1 c chilled heavy cream
1 c chilled crème fraîche, mascarpone, or sour cream
1 t vanilla bean paste or extract
2 T confectioners’ sugar
Preheat the oven to 325 degrees. Butter the bottom of a 9” springform pan. In a large bowl, combine flour, baking powder, jand salt.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, 1⁄4 cup of sugar, salt, and cream of tartar on medium low speed until frothy, about 2 minutes. Increase speed to medium high and continue to beat until the whites are dense, voluminous, and glossy and hold stiff peaks. Remove whites from the mixing bowl into another clean bowl and set aside.
To the same mixing bowl, no need to wash, add egg yolks and remaining 1⁄4 cup of sugar. Beat with the whisk attachment until the mixture is very pale and fluffy. Spw;u strea, o the oil, beating constantly to maintain the emulsion. The mixture should look like mayonnaise.
Lower mixer speed and add half the flour. Mix until just incorporated. Add the vanilla and 1 tablespoon of water, mix briefly, and add the rest of the flour. Mix until just combined.
Add about a third of the egg whites to the yolk mixture. Fold thoroughly until mixture has loosened. Gently fold in half the remaining whites until only a few streaks are visible. Gently fold in remaining whites until batter is smooth.
Scoop the batter into the pan and smooth. Rap the pan on the counter a few times to pop air bubbles. Bake until golden brown and firm and springy to the touch, about 30-35 minutes. Remove from the oven and immediately invert the pan onto a wire rack. Let cake cool completely upside down.
Fill a medium saucepan with 1 inch of water and bring to a simmer. Coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with 1⁄4 cup of the sugar. Cover the bowl and set it over the saucepan. Keep water at a simmer and let the berries stew for 35-40 minutes. Remove the bowl from the heat and strain the contents over a measuring cup. You should have 1⁄2-3⁄4 cup strawberry syrup. Discard the berries or use over ice cream or yogurt.
In the bowl of a mixer fitted with the whisk attachment, or by hand, whisk the cream, crème fraîche, vanilla, and confectioners’ sugar until thick and fluffy.
Slice remaining strawberries thinly lengthwise.
Re-invert the cooled cake pan and cut around the sides with a sharp knife to loosen the cake. Remove the ring of the springform pan and invert the cake onto the cooling rack, and peel off the bottom of the pan. Invert the sponge cake onto a serving plate. Using a serrated knife, lightly score all around the side of the cake at the midway point, then carefully slice the cake in half horizontally to make two layers. Set the top layer aside.
Using a pastry brush, dab several tablespoons of the strawberry syrup over the bottom layer, soaking the entire surface. Dollop about half the whipped cream over the layer and spread in an even layer to the edges. Arrange half the sliced strawberries over the cream, then place the second layer over the strawberries, cut side up. Lightly soak the top layer with the syrup, reserving remaining syrup for serving. Spread remaining cream on top and pile the remaining strawberries over the cream.
If not serving immediately, refrigerate. Otherwise slice with a serrated knife and serve with remaining syrup for drizzling. Best the day it’s made, but can keep, chilled, up to 3 days.