Ingredients

Chocolate Sponge

4 pcs eggs
170 grams (6 ounces) sugar
150 grams (5.3 ounces) flour
30 grams (1 ounce) cocoa powder
1 teaspoon baking powder
4 tablespoons (59 milliliters) boiling water
3 tablespoons (44 milliliters) vegetable oil
We recommend:

Soaking

80 milliliters (1/3 cup) water
40 grams (1.4 ounces) sugar

Instructions

Step 1

Preheat your oven to 338°F (170°C).

Step 2

Whip the eggs with sugar until they form a fluffy white mass. This takes around 10 minutes with a hand mixer. Ensure the eggs are at room temperature for better volume.

Step 3

Sift the flour, cocoa powder, and baking powder in two stages into the egg mixture. Gently mix with a spatula until combined. Fold gently to avoid deflating the batter.

Step 4

Add the boiling water and vegetable oil to the mixture, and stir until well combined.

Step 5

Bake the sponge cake in an 18-20 cm (7.10-7.90 inch) baking tin for 30 minutes. Check for readiness with a skewer; it should come out clean. If needed, bake a few more minutes but be cautious not to overbake.

Step 6

Prepare the soaking syrup: Combine the water and sugar in a saucepan, and bring to a boil. Cook until the sugar dissolves, then let it cool.

Step 7

Once the sponge cake is cooled, cut it into 3 even layers.

Step 8

Soak each sponge layer with the prepared syrup, and spread Nutella evenly on each layer.

Step 9

Layer the cake with slices of fresh strawberries.

Servings

Serve this delectable sponge cake at your next celebration for a guaranteed crowd-pleaser! 🎉 Slice it into elegant pieces and arrange them on a cake stand for a show-stopping centerpiece. Pair slices with a glass of chilled milk 🥛 for a classic touch or a cup of coffee for a more robust flavor profile.

For a fun twist, top each slice with a dollop of fresh whipped cream and sprinkle with chocolate shavings or extra strawberries 🍓. This preparation is also perfect for a picnic in the park - pack the pre-sliced pieces in a container, and you'll have a gourmet treat on the go!

Hosting a brunch? Serve smaller, bite-sized portions alongside other breakfast delights. The combination of Nutella, strawberries, and fluffy sponge will bring a touch of elegance and sweetness to your morning spread. Bon appétit! 🍰

Equipment

Hand mixer

Whip those eggs into a fluffy cloud - it's worth the effort!

We recommend:

Variations

Gluten-Free Variation: Replace the all-purpose flour with a gluten-free flour blend in equal measure. Ensure that your baking powder is also gluten-free. You won't compromise on taste or texture. 🎂

Vegan Variation: Substitute the eggs with a commercial egg replacer or use a combination of 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg. Opt for a plant-based Nutella alternative and vegan-friendly strawberries. Use coconut or almond milk for the soaking syrup for a rich and delicious vegan treat. 🌱

Faq

  • How long do I need to whip the eggs and sugar?

    Whip the eggs and sugar for about 10 minutes until you achieve a fluffy white mass.

  • What’s the best way to check if my sponge is baked?

    Insert a skewer into the center of the cake; if it comes out clean, the sponge is ready.

  • How do I prevent my sponge cake from sinking in the middle?

    Ensure your oven temperature is correct and avoid opening the oven door during baking.

  • Can I substitute the Nutella with another spread?

    Absolutely! Any chocolate or hazelnut spread will work just fine.

  • What’s the best way to slice the sponge layers evenly?

    Use a serrated knife and keep it level, or consider using a cake leveler for precision.

  • How can I make my strawberries stay fresh and vibrant in the cake?

    Choose strawberries that are ripe but firm and add them at the last moment before serving.

Nutrition facts

Nutella cake with strawberry
Recipe Yield:1 cake
Calories:Per Cake
Calories (Min - Max):3500 - 4000
Total Fat:170g
Saturated Fat:35g
Protein:50g
Total Carbohydrate:460g
Total Sugars:350g