Strawberry Sponge Cake

Ripe summer strawberries are a great way to add character and a subtle sweetness to desserts. Strawberry shortcake is a perennial favorite, but the heaviness of the biscuit can be a bit much when warm weather may be better paired with a lighter treat. Fat-free angel food cake is the opposite extreme, remaining light, but still quite sweet. Sponge cake has a similar texture, but the inclusion of egg yolks along with egg whites (and sometimes a bit of oil or butter) proves to be a nice balance. Here, I took cues from a New York Times recipe, which pairs a sponge cane with a whipped topping made from a combination of cream and mascarpone and, of course, plenty of strawberries. The original recipe is a two-layer affair and includes the addition of a strawberry syrup, but my one layer version with only fresh strawberries fit my goal of a lighter summer dessert. While one might expect mascarpone and heavy cream mixture would be weighty, it’s whipped to a cloud-like texture and applied sparingly. A springform pan is unnecessary as well – the recipe did fine in an ungreased cake pan with circle of parchment on the bottom to prevent sticking.

Published by Ishir

They say making mistakes is the first step in learning. I must be learning a lot.

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