Sponge Cake with Strawberry and Cream

On Allison's birthday and farewell party last July, I asked her what kind of cake she wants me to make. She said she wanted something "British," to remember her year as an exchange student in London. So, I made her this sponge cake.

What you need:
1 cup all-purpose flour
pinch of salt
4 egss, at room temp.
scant 2/3 cup superfine sugar (caster or icing sugar)
1/2 teaspoon vanilla extract
1/4 cup butter, melted or clarified and cooled

For the filling:
1 pound of strawberries (you can also use raspberries)
2-4 tbsp superfine sugar
2 cups whipping cream
1 tsp vanilla extract

1

Preheat oven to 180˚C (350˚F). Lightly butter a 22-cm (9-inch) spring form pan or deep cake pan. Line the bottom with waxed paper, and lightly dust with flour. Then, sift flour and salt together twice.

2

Half-fill a medium sauce pan with hot water and set on low heat. Make sure that you do not let the water boil. Put a heatproof bowl on top of the sauce pan, making sure that it does not touch the water. Put the eggs in the bowl and using an electric mixer, beat eggs at medium-high speed, adding sugar gradually. Do this for 8-10 minutes until the mixture is very thick and pale and leaves a ribbon trail when you lift the beater. Once done, remove the bowl from the sauce pan, add the vanilla extract and continue beating until the mixture is cool.

3

Fold flour mixture in 3 batches; however before the last addition of flour, stir a large spoonful of the mixture into the butter to lighten it. Then, fold the butter into the remaining mixture with the last batch of the flour. Work quickly, but gently, so that it does not deflate. Pour into the cake pan, smoothing the top so the sides are slightly higher than the centre.

4

Bake the cake for about 25-30 minutes until the top of the cake springs back when touched and the edge begins to shrink away from the sides of the pan. Place the cake in its pan on a wire rack or trivet to cool for 5-10 minutes, then invert the cake onto the rack to cool completely. Don't forget to peel off the waxed paper!

By the way, this cake is called a génoise, a French cake which can be used for simple cakes or more elaborate ones. You can serve it as is with a dusting of confectioner's sugar.

5

To make the filling, slice the strawberries, place in a bowl, sprinkle with 1-2 tbsp of the sugar and set aside. Beat the cream with the rest of the sugar and the vanilla extract until it holds soft peaks.

6

Now, to put the whole thing together (do it 4 hours before you are serving it), split the cake horizontally, using a serrated knife. Place the top, cut side-uup, on a serving plate. Spread with a third of the cream and cover with an even layer of sliced strawberries.

7

Place the bottom half of the cake, cut side down, on top of the filling and press lightly. Spread the remaining cream over the top and sides of the cake. Chill until ready to serve. You can serve the remaining strawberries with the cake (on the side).