Sponge Biscuit

  • 6 large eggs
  • 150 grams (3/4 cup) sugar
  • 200 grams (1 2/3 cups) flour
  • 1 teaspoon vanilla extract

Strawberry Filling

  • 1.5 kilograms (3.3 pounds) strawberries
  • 50 milliliters (1/4 cup) water
  • 70 grams (1/3 cup) sugar
  • 1 teaspoon vanilla extract
  • 15 grams (1 tablespoon) gelatin
  • Mint to taste

The Cream

  • 500 grams (2 cups) cottage cheese
  • 100 grams (1/2 cup) sugar
  • 500 grams (2 cups) mascarpone
  • 10 grams (3 teaspoons) gelatin


  • Mixing Bowls

    You'll need different sizes, so make sure you have at least a couple of large, medium, and small bowls to keep ingredients separate when needed.

  • Electric Mixer

    Trust us, this will save you a lot of time and effort, especially when whipping egg whites to peaks!

  • Spatula

    A good silicone spatula helps in gently folding ingredients, ensuring you retain as much airiness in the batter as possible.

  • Baking Mold

    Use a 22cm (8.66 inch) mold for baking the sponge biscuit to get the perfect size for layering. We recommend non-stick ones for an easier release.

  • Blender

    Make sure to have a quality blender on hand to combine the strawberry filling until smooth and well-incorporated.


Step 1

1. Preheat your oven: Set it to 150°C (302°F). This gives your oven time to reach the right temperature while you prepare the batter.

Step 2

2. Whip egg whites: Beat the egg whites with sugar until you get stiff peaks. Make sure your mixing bowl is clean and dry to achieve perfect peaks.

Step 3

3. Add vanilla and yolks: Stir in the vanilla, then add the egg yolks one at a time at a slow speed. Adding yolks slowly helps maintain volume in your batter.

Step 4

4. Incorporate flour: Gently fold in the flour using a spatula. Fold in the flour carefully to avoid knocking out too much air from the batter.

Step 5

5. Bake sponge biscuit: Pour the batter into a 22cm (8.66 inch) mold and bake for 1 hour. Do not open the oven door during the first 30 minutes to prevent the cake from collapsing.

Step 6

6. Prepare strawberry filling: In a pot, combine strawberries, water, and sugar, and bring to a slight boil. Stir occasionally to ensure even cooking.

Step 7

7. Add flavors and gelatin: Add the vanilla, pre-soaked gelatin, and mint. Blend everything until smooth. Soak the gelatin in cold water before adding it to the mixture for better consistency.

Step 8

8. Mold and freeze filling: Divide the strawberry mixture into two identical molds with a diameter of 18-20cm (7.09-7.87 inch) and freeze for 5-6 hours. Line the molds with plastic wrap for ease of removal later.

Step 9

9. Prepare the cream: Mix all cream ingredients until smooth, except for the gelatin. Ensure all ingredients are at room temperature for smoother mixing.

Step 10

10. Add gelatin to cream: Add the pre-soaked gelatin and whip well. Properly dissolve the gelatin in a small amount of hot water before adding it.

Step 11

11. Assemble the cake: Divide the sponge biscuit into 2 parts. Follow this assembling order: layer of sponge biscuit, layer of cream, strawberry layer (make a side from cream), another layer of cream, another strawberry layer (make a side from cream), a final layer of cream, and finally, top with remaining sponge biscuit. Chill the cake in the fridge for a couple of hours to set before serving.

Step 12

12. Decorate: Dust powdered sugar and add fresh strawberries on top. Presentation counts! A few mint leaves add a fresh touch.


Looking to serve up some flair along with your fabulous cake? 🌟 Here's how to do it in style! 🕯️ **Romantic Dinner:** Serve generous slices of the cake with a dollop of extra cream and fresh strawberries on the side. Light some candles and you've got a dessert that's perfect for date night. 🎉 **Party Time:** Cut the cake into bite-sized pieces and serve on a tiered tray. Add some edible glitter or gold leaf to make it sparkle. This way, everyone gets a perfect bite of all the layers! 🍵 **Afternoon Tea:** Pair your cake with a pot of freshly brewed tea. Earl Grey or chamomile would be particularly lovely. Serve in dainty cups with saucers for that indulgent afternoon break. Just imagine, each slice revealing perfect layers of sponge, creamy filling, and luscious strawberry with every bite. The mix of textures and flavors is a total crowd-pleaser. Bon Appétit! 🎂✨


Want to cater to everyone at your gathering? Here are some **gluten-free** and **vegan** variations! 🌱📜 For a **gluten-free** option, simply substitute the flour with a gluten-free all-purpose flour blend. Ensure that all other ingredients such as gelatin and vanilla are certified gluten-free. 🌾🚫 For a **vegan** twist, replace eggs with a flax or chia seed mix (1 tbsp ground seeds + 2.5 tbsp water per egg). Swap cottage cheese and mascarpone with vegan cream cheese and use agar-agar instead of gelatin. 🍰 **Bonus:** Opt for a plant-based milk to achieve that creamy sensation without compromising flavor! By making a few changes, everyone can enjoy this exquisite dessert! 🍓❤️


  • Why won't my egg whites form stiff peaks?

    Ensure your mixing bowl and whisk are impeccably clean and dry. Any residue of oil or yolk can prevent the whites from whipping up properly.

  • Can I use frozen strawberries for the filling?

    Yes, you can. Just make sure to defrost and drain them well before using them in the recipe.

  • Can I prepare the sponge biscuit a day in advance?

    Absolutely! Just wrap it tightly in plastic wrap and store at room temperature to keep it fresh.

  • How can I ensure my layers are even?

    Use a serrated knife and a steady hand, or invest in a cake leveler for more precision.

  • Can I substitute gelatin with agar-agar directly?

    Agar-agar sets more firmly and quickly than gelatin, so adjust quantities accordingly and follow the manufacturer's instructions.

  • How can I make the cream more stable for layering?

    Chill your mixing bowl and beaters before whipping the cream to help achieve stiff peaks and a more stable texture.

Nutrition facts

Sponge cake with cheese & strawberry
Recipe Yield:12 servings
Calories:350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:25 grams
Saturated Fat:15 grams
Protein:8 grams
Total Carbohydrate:30 grams
Total Sugars:20 grams