Sponge cake with strawberries is an unassuming cake that works wonderfully in any season. Light sponge cake and fresh fruits create a timeless combination that delights anyone who tries it. Want to know the recipe for the best, airy biszkopt with strawberries? Be sure to check out our recipe!
Ingredients:
For the Sponge Cake:
- Cake flour – 220 g
- Eggs – 5 pieces
- Sugar – 160 g
- Oil – 50 ml
- Potato starch – 30 g
- Baking powder – 1 teaspoon
- Vanilla sugar – 1 teaspoon
- Semolina – 0.3 tablespoon
- Pinch of salt
Additions:
- Strawberries – 400 g
- Powdered sugar – 30 g
Preparation:
Sponge Cake:
Step 1: Sift the Flours Sift cake flour, potato starch, and baking powder into one bowl.
Step 2: Beat the Egg Whites In another bowl, separate egg whites from yolks, then beat them with a pinch of salt until stiff peaks form. Towards the end of beating, add a tablespoon of sugar and vanilla sugar.
Step 3: Add the Egg Yolks Reduce the mixer speed to medium and gradually add the remaining sugar. Once all sugar is added, reduce the speed to the minimum and add egg yolks one by one.
Step 4: Add the Oil Towards the end of mixing, pour the oil into the mixture, slowly and steadily. Mix, then set aside.
Step 5: Add the Dry Ingredients To the smooth mixture, add the sifted dry ingredients and gently fold them in with a spatula.
Step 6: Pour the Batter into the Pan Pour the batter into a baking pan lined with parchment paper. Smooth the top. Sprinkle with semolina.
Step 7: Arrange the Strawberries On top of the batter, arrange the sliced strawberries, gently pressing them into the batter.
Step 8: Bake the Cake Place the pan with the batter in the oven and bake for about 35-40 minutes, until a toothpick comes out clean.
Step 9: Decorate the Cake After baking, leave the cake in the oven for about 10 minutes, then remove it and let it cool slightly. Dust the slightly warm cake with powdered sugar. Your biszkopt is ready to eat!
