Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This ensures the cake releases easily and bakes evenly.
- In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale and thick, about 5 minutes. Add the vanilla extract and continue beating until well combined. The aeration from beating the eggs helps create a light and fluffy sponge cake.
- Sift the flour and salt together, then gently fold into the egg mixture in three parts. Be careful not to overmix; you want to keep the air in the batter. Pour the batter evenly into the prepared pans and smooth the tops.
- Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream and powdered sugar together until stiff peaks form. This will be your filling and topping. Slice the strawberries and set aside some for decoration.
- Once the cakes are cool, place one layer on a serving plate. Spread a generous amount of whipped cream over the top, then layer with sliced strawberries. Place the second cake layer on top, and cover the entire cake with the remaining whipped cream. Decorate with the reserved strawberries. Serve and enjoy!
Notes
Chef's Tips:
• For best results, use room temperature eggs to maximize volume when beating.
• Avoid overmixing the batter to prevent the cake from becoming dense.
• Serve with a dusting of powdered sugar for an elegant finish.
Food Safety:
• Ensure eggs are fresh and stored properly before use
• Store leftover cake in the refrigerator to prevent spoilage