Strawberry Cream Sponge Cake

recipe

• Step 1
  Preheat the oven to 350°F. Grease & flour a round cake pan. Shake off the excess flour. Set the pan aside.
• Step 2
  In 2 bowls, separate the egg whites from the egg yolks. Set aside the bowl of yolks.
• Step 3
  Add a pinch of salt to the bowl of egg whites. Beat with a hand mixer at medium-high speed.
• Step 4
  Reserve 0.25 cup of the granulated sugar for the strawberry syrup! Once the egg whites stiffen, gradually add the rest of the granulated sugar in 2-3 additions. Beat with the mixer between each addition.
• Step 5
  Reduce the speed of the hand mixer to medium-low. Drop an egg yolk into the bowl. Beat with the mixer. Continue adding yolks individually, beating between each addition.
• Step 6
  Sift the flour & baking powder into the bowl. Gently fold the batter together with a rubber spatula.
• Step 7
  Pour the batter into the greased & floured cake pan. Bake for 30-40 min at 350°F, or until golden brown.
• Step 8
  Place the mixing bowl you will use for whipping the cream in the freezer. This will help the cream come together later!
• Step 9
  Wash, trim & quarter the strawberries. Set aside a small handful of berries for making the syrup.
• Step 10
  Remove the mixing bowl from the freezer. Add the mascarpone & heavy cream to the bowl. Beat with a whisk or hand mixer at medium speed, until you have a light & airy whipped cream.
• Step 11
  Sift the powdered sugar into the cream. Beat the mixture again. Place the bowl in the refrigerator until needed.
• Step 12
  Remove the sponge cake from the oven. Let the cake cool for 5 min. Then use a knife to loosen the edges of the cake from the pan. Swiftly flip over the cake onto a wire rack. Slice the cake in half, creating 2 discs.
• Step 13
  Add the reserved handful of strawberries, the reserved granulated sugar & a third cup of water to a small pot over medium heat. Bring the mixture to a boil. Stir & let the syrup reduce for 2-3 min.
• Step 14
  Remove the pot from the heat. Use a fork or potato masher to mash the strawberries into the syrup.
• Step 15
  Be sure the discs of cake are lying cut-side up on the wire rack. Use a pastry brush to spread the syrup onto each disc of cake.
• Step 16
  Decide which half of cake is going to be the bottom! Then spread a third of the whipped cream over that half. Top with half of the strawberries.
• Step 17
  Cover the strawberries with another third of the whipped cream. Then lay the other half of cake over top (cut-side down).
• Step 18
  Spread the rest of the whipped cream over top the cake.
• Step 19
  Decoratively arrange the rest of the strawberries over the cream. Garnish with a few fresh basil leaves (optional). Enjoy!