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.
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.
STRAWBERRY SPONGE CAKE
- 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
- 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.