Ingredients
Sponge Biscuit
- 6 large eggs
- 185 grams (6.5 ounces) sugar
- 120 grams (4.25 ounces) all-purpose flour
- 40 grams (1.4 ounces) cornstarch
Strawberry Soaking
- 300 grams (10.5 ounces) strawberries
- 50 grams (1.75 ounces) sugar
Yoghurt Cream
- 300 grams (10.5 ounces) plain yoghurt
- 300 grams (10.5 ounces) cream cheese
- 100 grams (3.5 ounces) whipping cream
- 100 grams (3.5 ounces) white chocolate
- 30 grams (1 ounce) sugar
Coating Frosting
- 350 grams (12 ounces) cream cheese
- 100 grams (3.5 ounces) butter, room temperature
- 50 grams (1.75 ounces) powdered sugar
Equipment
- Mixing Bowls
You'll need several mixing bowls of varying sizes for different components of the recipe. Choose stainless steel or glass bowls for better stability.
- Electric Mixer
An electric mixer will make whipping the eggs, cream, and other ingredients much easier and faster. Use a stand mixer for long processes to avoid arm fatigue.
- Spatula
A silicone spatula is ideal for folding in dry ingredients and getting every last bit of batter or cream from the bowls.
- Cake Molds
Use 16cm (6.30 inch) cake molds to shape the sponge biscuit layers. Ensure they're well-greased or lined with parchment paper to avoid sticking.
- Blender
A high-powered blender will help you achieve a smooth strawberry puree quickly.
- Cling Film
Wrap the baked biscuits in cling film to keep them moist while they cool in the fridge.
Instructions
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Servings
Once your spectacular cake is ready, it's time to think about how to serve it. **Presentation is key**. Serve this cake on a delicate cake stand, garnished with fresh strawberries and a sprinkle of powdered sugar for a touch of elegance. 🌟
If you’re feeling extra fancy, add a scoop of vanilla ice cream on the side. The creamy texture complements the cake so well. 🍨
For a casual gathering, cut the cake into smaller pieces and serve it in decorative cupcake wrappers. This gives it a picnic-like charm that makes everyone feel special. 🧁
Want to add a twist? Drizzle some chocolate or passionfruit sauce over each slice just before serving. This little extra touch will make your cake completely irresistible. 🍫
Don’t forget the drinks! Pair your dessert with a chilled glass of sparkling wine or a simple cup of tea to elevate the whole experience. Cheers to delicious moments! 🥂
Variations
Looking to make this recipe gluten-free or vegan? No worries, we’ve got you covered! 🌱
**Gluten-Free Version**: Replace the regular flour with an equal amount of gluten-free baking flour blend. Ensure that all ingredients, especially the cornstarch, are labelled gluten-free. 🧁
**Vegan Version**: Substitute the eggs with a mixture of flaxseed meal and water. Use vegan cream cheese and non-dairy yogurt instead. Opt for coconut cream in place of whipping cream and choose vegan white chocolate. **Pro Tip**: Double-check that your sugar is vegan-friendly too! 🌿
Faq
- How do I know when the sponge biscuit is done baking?
Insert a toothpick into the center of the sponge biscuit. If it comes out clean, it's done. The top should also feel springy to the touch.
- Can I use frozen strawberries for the soaking?
Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess water before making the puree.
- What can I do if my cream cheese frosting is too runny?
Chill the frosting in the fridge for about 10-15 minutes. If it’s still runny, add a little more powdered sugar to thicken it up.
- How can I make the sponge biscuit more flavorful?
You can add a teaspoon of vanilla extract or zest from a lemon or orange to the batter for extra flavor.
- How long can I store this cake in the fridge?
You can store this cake in the fridge for up to 3 days. Make sure it's tightly wrapped or kept in an airtight container to maintain its freshness.
- Can I freeze the sponge biscuit layers?
Yes, you can freeze the sponge biscuit layers. Wrap them tightly in cling film and a layer of aluminum foil, then store them in the freezer for up to a month. Thaw in the fridge before assembling the cake.