Egg White Sponge Cake with Strawberry Sauce and Cream

A light sponge cake made from egg whites, topped with a delicious strawberry sauce and decorated with whipped cream flavored with vanilla.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

dough

  • 45 g Flour, Wheat, bread flour

  • 15 g Koruzna moka, whole grain, white

  • 150 g Powdered sugar

  • 6 pieces Egg, egg white, fresh

  • 1 teaspoon Baking powder

  • 0.5 teaspoons Vanilla, extract, natural

jagodna omaka

  • 900 g Strawberries

  • 1 spoon Orange, shell

  • 60 g Sugar, white

krema

  • 200 ml Sweet cream

  • 0.5 teaspoons Vanilla, extract, natural

  • 3 spoons Powdered sugar

Steps

  1. Clean the strawberries and cut them in half lengthwise. Pour water into a larger pot, filling it to about 2.5 cm high. Place the pot on the stove and heat the water until it boils. Place the strawberries, orange zest, and sugar in a metal bowl and mix. Cover the bowl with foil and place it over the pot of boiling water. The bottom of the bowl should not touch the water! Let the strawberries heat in the water bath for 20 minutes. After 20 minutes, remove the pot from the heat and let the strawberry sauce cool.

  2. Preheat the oven to 175°C. Grease a deep rectangular baking dish with butter. Prepare the batter: sift the all-purpose flour and cornmeal into a bowl. Add a third of the sugar and sift again.

  3. Beat the egg whites with a hand mixer until foamy. Add cream of tartar and salt and beat until stiff. Add the remaining sugar tablespoon by tablespoon and beat for another 30 to 60 seconds until the mixture is stiff, stretchy, and glossy. Mix in the vanilla essence.

  4. Gently fold the flour into the egg white mixture in three additions using a whisk. Pour the batter into the baking dish, smooth the top, and bake in the middle of the oven for 40 to 45 minutes. Remove the baked cake from the oven and let it cool under an inverted baking dish to prevent it from collapsing. Do this by placing a larger baking dish over the cake dish, propping it up on one side with a jam jar to allow air to reach the top surface of the cake.

  5. Make the vanilla cream: place the cream, vanilla, and powdered sugar in a bowl. Mix with a mixer for a few minutes until the cream becomes firm.

  6. Turn the cooled cake out of the baking dish and cut it into pieces. Top the cake with the strawberry sauce and decorate with the cream. Serve.

Nutrition Information (Per 100g)

  • Calories: 110.01 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 24.43 g
    • Sugars: 18.99 g
  • Protein: 1.62 g
  • Fiber: 1.41 g

Advice

Instead of vanilla essence, you can use vanilla extract.