Strawberry season is finally here! While I’ve been snacking on them nonstop ‘au naturel’, another delicious way to enjoy them in all their splendor is on top of a simple sponge cake. The Italians make an airy and fluffy one called Pan di Spagna which is used in this recipe I plucked from my Puglia cookbook “Torta di Fragole” which literally means “Strawberry Sponge Cake”.
With only three ingredients – well this recipe actually calls for four as it adds some potato flour for texture – making a sponge cake couldn’t be easier. Who wants to slave in the kitchen anyway when the weather outside is this gorgeous!
A little sugar and lemon zest is added to the strawberries for flavor, though I would argue that the ones I pick at my local farm don’t need anything at all so sweet they are already.
A quick syrup of lightly melted raspberry jam binds it all together and gives just enough moisture to the cake and an extra fruity kick.
Voila – the cake of every summers!
It’s best enjoyed on the first day you make it but I won’t judge if you have it for breakfast the next day, and an afternoon snack later on… guilty as charged! Just keep it in the fridge.
It’s refreshing to have a strawberry sponge cake without heavy cream. This one is totally unfussy, light and taste of childhood summer memories…
| Cook Time: | 35 min |
| Prep Time: | 20 min |
| Total Time: | 60 min |
| Yield: | 8-10 |
2. Put the egg yolks and sugar into a bowl and beat until pale and frothy. In a separate clean bowl, whisk the egg whites into firm peaks, then gently fold them into the sugar mixture in batches. Sift both the flours over the mixture and gradually fold the flours into the mixture.
3. Pour the batter into the prepared pan and bake for 35-40 minutes, until the sponge is golden and springy to the touch. Set aside to cool in the pan for 5 minutes, then turn out onto a wire rack to cool.
4. Put 3 tablespoons water into a small saucepan, add the jam (jelly) and melt over a low heat to form a syrup. Allow to cool slightly.
5. Put the strawberries into a bowl and sprinkle with the sugar and lemon zest. Arrange them on top of the sponge cake, then generously drizzle over the syrup.
80 g / 3 oz / 3/4 cup all-purpose flour, sifted
6 eggs, separated
150 g / 5 oz / 3/4 cup caster (superfine) sugar
80 g / 3 oz / 3/4 cup potato flour, sifted
For the topping:
150 g / 5 oz / 1/2 cup seedless raspberry jam (jelly)
400 g / 14 oz / 2 3/4 cups strawberries, hulled and quartered if large
2 tablespoons caster (superfine) sugar
zest of 1 lemon
