Sponge Cake with Strawberries & Mascapone
I used a 20cm diameter pan. If you want to use a bigger one you can double or even triple the ingredients.
Batter:
- 3 medium or large eggs
- ¾ cup white sugar
- ¾ cup all purpose flour
- pinch of salt
yep…that´s it for the batter!
Filling:
- 2 cups fresh strawberries, sliced or diced
- 4 tablespoons mascarpone
· 3 tablespoons sweetened condensed milk
Instructions
- Preheat your oven to 180°C.
- First of all separate the yolk from the egg white and place both in separate bowls. Using a hand mixer or a stand mixer cream the yolks and sugar until very fluffy and pale. That can take a while. I use a stand mixer for at least 6 minutes on a high speed.
- Sift the flour into a little bowl, set aside.
- Beat the egg whites with the salt until stiff. By now the yolk and sugar mixture should be fluffy enough.
- Alternating, fold gently one tablespoon of the egg whites and one tablespoon of the flour into the yolk and sugar mixture. Use a wooden spoon. That does the trick (I have no idea why, but it works every time).
- Place into the baking pan and bake for around 30 minutes.
- For the filling mix the mascarpone with the condensed milk. When the cake is completely cool cut it in half and place the cream and strawberries on the lower half and put the upper half on top of it. Now enjoy J
