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Strawberry Sponge Cake Dessert
Soft sweet sponge cake topped with strawberries with a sweet syrup to soak into the sponge.
Ingredients
- 60 grams butter
- 60 grams caster sugar
- 75 grams self-raising flour
- 1/4 teaspoon Baking Powder
- 1 egg
- 400 grams strawberries hulled
- 1 tablespoon sugar
- 1 tablespoon water
Instructions
For the Cake
- Cream the butter and sugar together.
- Add the egg and beat it into the creamed mixture.
- Bake the cake at 170 C for 15-20 minutes until golden brown. Leave in the tin for 5 minutes then remove to a cooling rack, leave to cool.
For the strawberries
- While the cake is baking put the strawberries in a pan with the sugar and water. Heat slowly until the sugar has dissolved.
- Simmer very gently until the juices just start to run but the berries were not too soft. Set them aside to cool.
- Once cool, gently lift the strawberries into a bowl.
To assemble
- Put the cooled sponge cake into a dish with a lip (to catch the juice) use a spoon to soak the sponge cake with the strawberry juice.
- Arrange the strawberries on top of the cake and chill.
Notes
Serve with cream, greek yogurt, ice cream or creme fraiche.
Nutrition
Calories: 195kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 49mgSodium: 83mgPotassium: 141mgFiber: 2gSugar: 15gVitamin A: 290IUVitamin C: 39mgCalcium: 26mgIron: 1mg