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Strawberry Sponge Cake

By Good Chef Bad Chef

Strawberry Sponge Cake
 

Preparation : 10 min Resting : -
Cooking : 40 min Equipment :
Difficulty :
Rating :
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Serves 8-10 :
6 eggs, separated
175 grams caster sugar
1/4 teaspoon vanilla pod scrapings
90 grams butter, melted
150 grams self-raising flour
Filling
400 ml cream
2 tablespoons caster sugar
1/2 cup good-quality strawberry jam
500 g ripe strawberries,
hulled but left whole
A few tablespoons of brandy (optional)
1Preheat the oven to 180ºC. Butter a 25cm tin and line the base and sides with baking paper.
2On the Magimix Cook Expert, select the Baking function and press OK. Select the EGG WHITES function and press OK. Reduce the time to 4 minutes minutes and leave on the default speed 5.
3Pour the egg whites into the metal bowl with the whisk attachment. Make sure your bowl is completely clean and dry. Press AUTO. The egg whites will be beaten to thick, stiff peaks.
4When the 4 minutes has expired, remove the glass lid and the metal bowl from the Cook Expert. Remove the whisk attachment and pour the egg whites into a separate bowl and refrigerate.
5Clean the metal bowl and lock into place on the Cook Expert in preparation for the next step.
6Add the egg yolks and sugar to the metal bowl.
7Select the Baking function and press OK. Select the PASTRY/CAKE function and press OK. Set speed to 12 and increase the timing to 2 minutes. Press AUTO. 
8After 60 seconds press STOP and scrape down the sides of the metal bowl with the Magimix spatula. Press AUTO to restart the cyle.
9When the 2 minutes has expired the mixture should be very pale, thick and creamy. Remove the metal bowl from the Cook Expert and pour the mixture into a separate mixing bowl using the spatula.
10Add the warm melted butter and sift in the flour, but do not stir yet. Add vanilla pod scrapings and a third of the egg whites, using a whisk to fold everything together gently but thoroughly. Fold in the rest of the egg whites. 
11Gently spoon the batter into the prepared tin and bake for 40 minutes, or until a skewer comes out clean. Allow the cake to cool in the tin for a few minutes, then invert onto a wire rack and leave to cool completely.
12Whip the cream with the sugar. Slice the sponge in half and pour the brandy over the bottom half, if using, then spread with the jam and a thin layer of whipped cream. Add the top of the sponge and spread the top and sides with the remaining cream. Decorate with the strawberries and garnish with fresh mint and a dusting of icing sugar.
© Video and recipe by Good Chef Bad Chef

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