Sponge cake with strawberries

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It was torturous to wait for this cake to set! See these gravity defying strawberries :-)? They were delicious! This is a very light and tender cake perfect for this time of the year, fruity and not too sweet. Its spongy base topped with pudding and whipped cream goes so well with the grainy yet smooth taste of the strawberries. Are you drooling yet ;-)! Get yourself some strawberries and bake this cake, you will love it!

Ingredients:

Sponge base

6 eggs at room temperature

150 g granulated white sugar

1 teaspoon vanilla extract

A pinch of salt

160 g white flour plus 3 tablespoons of corn starch

Cream

1 packet of instant strawberries-flavoured pudding

1 tablespoon of sugar

400 ml of milk

2 tablespoons of unsalted butter

2 packets of whipping cream powder (Šlag)+ 2 water cups of cold milk

Preheat oven to 180 C. Beat the eggs and sugar with a mixer on high speed for about 5 to 10 minutes or until thick, fluffy and light coloured.

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Add the vanilla extract and beat until incorporated. Whisk together the flour, salt and corn starch in another bowl. Sift them three times, this is done to provide more airiness to the cake batter. Sift a little of the flour over the eggs mixture and very gently fold through with a rubber spatula. Mix with a few strokes, do not over-mix otherwise the fluffiness of the eggs will be gone. Add the remaining flour in two-three additions, sifting it the same way and folding in. Pour into a buttered and covered with parchment paper 26 cm springform pan. Bake for about 20-25 minutes or until springy to the touch.

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Let the cake cool for 10 minutes, then release the ring of the pan, remove the parchment paper and invert the cake onto a wire rack.

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Let the cake cool completely. To prepare the cream whisk the strawberries pudding with a little milk to avoid any lumps. Add the sugar and remaining milk, cook until it becomes thick. When ready add 2 tablespoons of butter.To assemble place the cooled cake base on the bottom of the springform pan. Halve the strawberries and fit them, snugly, on top of the cake with the cut sides facing the outside edge of the pan. Pour the strawberries pudding on top and chill for at least 4-5 hours but preferably overnight.

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After 4 hours I released the sides of the springform pan and returned the cake in the fridge. Before serving the next day I whipped the two packs of whipping cream powder with the milk and piped the cake.

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