Strawberry and cream sponge cake: recipe to take advantage of this seasonal fruit
In Directo al Paladar we are unconditional fans of this fruit in all its versions, either to eat as such or add them in pastry to give that point of roasted strawberry that we like so much. So today we bring you a simple strawberry and cream cake, emulating the classic dessert in a glass, although this time the ingredients come together for breakfast.
This time it is a sponge cake of the so-called fatty, with a dense and soft crumb, and a delicious cream flavor, occasionally refreshed by stumbling blocks of fruit.
IngredientsFor 6 people
- Sunflower oil 230 g
- Wheat flour 350 g
- Sugar 250 g
- Liquid whipping cream 100 g
- Egg L (For the cake) 4
- Chemical yeast, 1 sachet
- Strawberry 12
How to make a strawberry and cream cakeDifficulty: easy
- Total time 1 h 5 m
- Elaboration 20 m
- Cooking 45 m
We will start by preheating the oven to 190 degrees Celsius with heat up and down. We grease a round mold, better removable, with a little melted butter.
In a bowl, beat the eggs at room temperature together with the sugar until they double in volume and blanch. Then we add the oil in a fine stream and the lightly whipped cream and mix.
We sift the flour together with the chemical yeast and add it to the mixture. We wash and chop the strawberries and coat them with a tablespoon of flour, gently inserting them into the dough. Pour the mixture into the mold and bake for approximately forty-five minutes or until the cake is pricked with a toothpick and it comes out clean.
What to accompany the strawberry cake with cream
The strawberry and cream sponge cake is delicious to accompany any breakfast or snack. You can sprinkle it with icing sugar or decorate it with fresh strawberries, and if you have a sweet tooth, serve each serving with a teaspoon of creme fraîche on the plate.Tags: Desserts Vegetables And Legumes Fish