Strawberry Sponge Cake
Servings
8
Servings
8
Instructions
Sponge Cake
  1. Preheat oven to 350º F Butter and line the base of a loaf pan with parchment paper. Mix together the flour, baking powder, and salt. Use an electric mixer to cream the butter and sugar. Add the eggs to the butter and sugar mixture, continue to blend. Mix in the flour, until combined. Add the vanilla extract and mix until completely blended. Pour into the pan. Bake for 30 to 35 minutes or until a toothpick inserted into the middle comes out clean. Cool the sponge cake in the pan for a few minutes, then using parchment paper, lift out of the pan, and put on wire rack. After the cake has completely cooled, cut it horizontally in two. Spread the jam and one half of the strawberry whipped cream on top of the bottom half of the cake. Place the top half the cake back. Top with remaining strawberry whipped cream and garnish with fresh fruit.
Strawberry Whipped Cream
  1. Using an electric mixer with a whisk attachment, beat the whipped cream for 1 minute. Add the powdered sugar and jello powder, then beat for approximately 2 to 3 more minutes until stiff peaks form and the mixture is completely blended.
Recipe Notes

This recipe can be easily doubled. Baking time will need to be adjusted to approximately 45 to 50 minutes in a loaf pan.