Professional Baker Teaches You How To Make SPONGE CAKE!
Chef Anna Olson is here to teach you all of the tips and tricks you'll need to know to master this amazing shortcake recipe! Follow along and don't forget to leave a comment and let us know how it turned out!
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Ingredients
Sponge Cake
6 large eggs, at room temperature
1 cup (200 g) sugar
1 Tbsp (15 mL) lemon juice
1 tsp (2 g) finely grated lemon zest
1 cup (150 g) all-purpose flour
¼ tsp (1.5 g) salt
2 Tbsp (30 g) unsalted butter, melted
1 tsp (5 mL) vanilla extract
Cream and Berries
1 ½ (375 mL) cup whipping cream
½ 125 g package brick cream cheese, at room temperature
⅓ cup (70 g) sugar
½ tsp (1 g) lemon zest
2 Tbsp (30 mL) lemon juice
1 tsp (5 mL) vanilla extract or vanilla bean paste
1 quart (664 g) fresh strawberries, hulled and sliced
⅓ cup (80 mL) good quality strawberry jam
Icing sugar, for dusting
Directions
Sponge Cake
1. Preheat the oven to 325 F (165 C). Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan.
2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. On medium speed, add the zest and juice.
3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup (250 mL) of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.
Cream and Berries
1. For the cream, whip the cream until it holds a soft peak when the beaters are lifted. In a separate bowl, beat the cream cheese to soften, and beat in the sugar, lemon juice and vanilla or vanilla bean paste. Fold in the whipped cream in 2 additions. Chill until ready to assemble.
2. When ready to assemble the cake, stir the berries with the jam to coat. Run a palette knife around the inside edge of the cake pan to loosen it, then remove it from the pan and peel off the parchment paper. Slice the cake in half horizontally. Spread half of the cream over the cake and top with half of the berries. Place the top of the cake over the berries, and top this with the remaining cream and berries, leaving an inch or two of the cake exposed around the outside edge. Dust this edge with icing sugar and chill until ready to serve.
The cake can be assembled up to 4 hours in advance.
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Strawberry and Cream Cake Recipe - Betty Crocker™
Watch how quick and easy it is to make a delicious strawberry and cream cake with Betty Crocker™. Find the recipe here:
With creamy vanilla and white chocolate icing and fresh strawberries, this cake is sure to be a success.
Visit for more delicious recipes.
Strawberry and Cream Swiss Roll Cake | How Tasty Channel
Fluffy vanilla sponge cake filled with strawberry jam, whipped cream and fresh strawberries. Following the tips showing in this easy recipe, you’ll get a perfect swiss roll cake with no cracks.
The incredible flavor and softness of this cake, will enchant your family and your guests! This is a perfect spring and summer recipe.
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Ingredients
makes about 10 servings:
Cake:
3 Eggs
½ cup (90 g) Granulated White Sugar
1 teaspoon Vanilla Paste
½ cup (70 g) All Purpose Flour
1 tablespoon (10 g) Cornstarch
Filling:
5 oz (150 g) Strawberry Jam
1 ¼ cups (300 ml) Whipping Cream
2 tablespoons (20 g) Powdered Sugar
3 oz (80 g) Fresh Strawberries
Directions:
Lined a baking tray (12x16 inch - 30x40 cm) with parchment paper and grease it with some vegetable oil (I used Sunflower Seed Oil).
In a large bowl add eggs, sugar, vanilla paste and beat with an electric mixer until pale and foamy (about 10 minutes over high speed). Sift and add flour and cornstarch: mix just until combined (don’t overmix).
Pour the batter into the prepared baking tray and spread evenly using a spatula.
Bake in preheated oven at 350°F (180°C) for 12 minutes.
Remove the cake from the oven and, using a thin spatula or a sharp big knife, check that it separates from the parchment paper. Immediately sprinkle the cake’s top with some powdered sugar, this will prevent the cake sticking. Place a parchment paper over the cake and roll the cake in the two parchment papers: you have to do it while the cake is still hot, otherwise it will crak.
Let the roll cool completely in the parchment paper.
Meanwhile cut in small pieces the fresh strawberries: place them over a kitchen paper and press over one kitchen paper to absorb juice excess.
In a chilled big bowl, place the powdered sugar and add little by little the whipping cream until well incorporated. Whip until stiff peaks form.
Unroll the cake and spread the strawberry jam evenly over the cake.
Spread ¾ of the whipping cream on top of the strawberry jam (you will use about ¼ of whipping cream for the finally cake decoration). I used #10 piping tip and then I removed the excess with a spatula.
Place chopped strawberries over the whipped cream.
Roll the cake up and cover with parchment paper or plastic wrap.
Refrigerate for at least 2 hours (better overnight) then cut the edges and decorate whith whipped cream and fresh strawberries before serving.
You can store the cake in refrigerator for about 3 days.
Strawberries and Cream Cake with Cream Cheese Frosting
FULL RECIPE HERE:
Strawberries and Cream Cake - a classic and fruity combination of fresh strawberries and cream cheese frosting on airy sponge cake! This easy recipe is so simple, yet so delicious! Give this recipe a try next time you need a quick dessert!
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Strawberry Cream Cake ????
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Finally made strawberry cake! I don’t make cake a lot so this might look shabby hahahah but it’s the emoji ????!
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I N G R E D I E N T S:
- 3 egg whites
- 3 egg yolks
- 70g sugar (30g + 40g)
- 55g vegetable oil (or any neutral flavour oil)
- 60g milk (I used soy)
- 90g cake flour
- 5g vanilla extract
- 15 - 29 strawberries
- 450g whipping cream (add sugar if you would like it sweetened)
Baking pan dimension: 7’ x 2.5’ (17.8cm x 6.4cm)
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Filmed and edited by Pearl Lok. My videos are only posted on my Youtube channel. Unauthorized use, reproduction, distribution or reuploads with edits of my videos are prohibited. Videos violating these terms will be reported without warning.
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#strawberrycake #strawberrycreamcake #spongecake #strawberries #ASMR
How to Make Strawberries and Cream Cake
How to make Strawberries and Cream Cake that is moist and fluffy. So refreshing and creamy but not so sweet.
Here's what you'll need:
5 egg whites
1 tsp vinegar or fresh lemon juice (5ml)
1/2 cup granulated sugar (100g)
4 egg yolks
1/4 cup oil (60ml)
1 tsp vanilla extract (5ml)
1/3 cup milk (80ml)
1 cup all purpose flour or cake flour (125g)
1 tsp baking powder (5g)
1/2 tsp salt (3g)
Filling:
2 and 1/2 cup whipping cream (600ml)
1/3 cup sugar (65g) you can adjust the sweetness according to your preference
1/2 tsp vanilla (3ml)
300 grams fresh strawberries
Food for the soul:
Romans 12:10 Be devoted to one another in love. Honor one another above yourselves.
#strawberrycake
#strawberriesandcream
#chiffon