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Strawberry Sponge Cake

One minute we were celebrating Christmas and then in a flash we were planning an Easter egg hunt. I still haven’t caught up with Christmas recipes and stories and somehow found myself in the middle of March and making this Strawberry Sponge Cake.

I was talking with our cousins in Ohio the other day when I was baking this cake. They asked if it’s strawberry season here, and yes, it is! I found 3 pints of organic strawberries for $10. With all of these strawberries around, they have been put to good use!
I’ve shared the pan di Spagna recipe from my mother-in-law Teresa before. It’s her go-to cake recipe for everyone’s birthday. She whips it up in no time! As soon as she hears it’s someone’s birthday, she makes sure they come over for her cake. She’s that kind of Italian mamma. Teresa fills it with her homemade pudding, brushes on a sugar syrup, and tops it with whipped cream and usually fresh strawberries. Teresa’s birthday cake is always a winner!
This strawberry sponge cake is a much simpler version. I ended up making two 9-inch round cakes and decorated this one with the jam and strawberries. The second cake I sliced in the middle and added some jam and dusted the top layer of the cake with powdered sugar…simple and delicious!

 

With Easter around the corner, you may be needing some baking inspiration.

Here is my Italian Easter bread that is tradition with the kids. They love to help me color the eggs and put the bread together. You could make a long version or mini breads. And this Pastiera Napoletana is baked every year.

 

On another note not related to baking, I launched a blog where I can post my other interests and my energy work updates. I’ve been hosting monthly women’s energy healing circles at a local yoga studio (there’s another event this upcoming Friday!). My very talented daughter put together my logo and also created the website!!! If you are interested in learning more about energy healing (Reiki)and other topics, I appreciate you following along!

This cake is best eaten the first day. If you don’t finish it, store in refrigerator and be sure to finish it within a couple of days.

Print Recipe

STRAWBERRY SPONGE CAKE

A simple and delicious spring sponge cake. Fluffy and soft sponge cake topped with raspberry jam and fresh strawberries makes the most perfect dessert or even breakfast cake.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Italian
Keyword: cake, Strawberries
Servings: 1 9-inch round cake

Ingredients

  • 5 eggs
  • 3/4 cups sugar
  • 1 cup flour
  • 3 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1 jar of raspberry jam
  • 1 pint of strawberries hulled and sliced in long pieces
  • zest of one organic lemon

Instructions

  • Preheat the oven to 350 degrees. Grease and flour (or spray with baking spray) two 9-inch round cake pans. Beat the eggs all at one time with the sugar on high speed until it is nice and frothy. Beat in the vanilla.
  • In a large bowl, sift the flour and baking powder together.
  • Beat in the sifted flour on medium speed in small doses.
  • Pour the batter into the prepared cake pans.
  • Bake the pan di Spagna for 25-30 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand. Check the cake after the first 20 minutes to make sure it isn't getting too brown. Every oven is different. If needed, lower the temperature to 325 for the rest of the baking time. Let the cakes cool on a rack. When the cakes are cooled, spread the jam onto the cake. Decorate with the sliced strawberries and the lemon zest.

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