Strawberry Cake
Description
Delicious baked treat for the whole family. I baked the sponge cake in a 22 cm diameter pan, making it tall, just as we wanted. Thanks to the starch, the cake turns out incredibly tender and airy. The sour cream soaks into the cake crumb, while the strawberries provide an amazing aroma. The cake turns out exquisite. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. To prepare the sponge cake, separate the egg whites from the yolks. Beat the whites with a mixer until thick and stiff. Then gradually add sugar and continue beating until the sugar dissolves.
- 2
Step 2
2. Add one yolk at a time to the egg whites, beating with a mixer until smooth.
- 3
Step 3
3. Sift the flour, baking powder, and starch, add them to the egg mixture in parts, and gently mix with a spatula in one direction. Don't forget to add a pinch of vanilla.
- 4
Step 4
4. Line the baking pan with parchment paper and pour the batter into it. Bake at 180 degrees for 30-40 minutes. Invert the finished sponge cake onto a cooling rack to cool.
- 5
Step 5
5. Cut the cooled biscuit cake and remove the crumb. Leave the edges.
- 6
Step 6
6. Whip the sour cream with powdered sugar, then add the thickener. The cream will have the desired thick consistency.
- 7
Step 7
7. Place cream inside the cake, add sliced strawberries and cake crumbs. Then repeat all the layers.
- 8
Step 8
8. Cover the cake with the cut-off "lid," spread the top and sides with cream. Decorate with strawberries and mint sprigs. Let the cake chill in the refrigerator for a couple of hours, then it's ready to serve.