Description
Balsamic strawberry sponge cake.
Ingredients
- FOR THE SPONGE CAKE:
- 3 whole Eggs, Room Temperature
- 1 cup Granulated Sugar
- ⅔ cups Unsalted Butter, Melted And Cooled Slightly
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Lemon Zest
- 2 Tablespoons Milk
- FOR THE BALSAMIC STRAWBERRIES:
- 2 cups Fresh Strawberries, Hulled And Halved
- 1-½ Tablespoon Granulated Sugar
- 1 Tablespoon Balsamic Vinegar
- FOR THE TOPPING:
- 1 cup Whipping Cream
- 1 Tablespoon Powdered Sugar
- ½ cups Mint Leaves Or Basil Leaves
Preparation
Preheat oven to 350ºF. Grease an 8-inch cake pan and line the bottom with parchment paper.
In a standing mixer with a whisk attachment, whisk eggs and sugar on high speed for 5 minutes, until light and triple in volume. Stir in the melted butter.
In a large bowl, sift together flour, baking powder and salt. Add the flour mixture to the egg mixture on low speed, and mix until just incorporated. Add lemon juice, zest and milk. Stir until batter is smooth.
Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, until a toothpick inserted into the cake comes out clean. Let cake cool in pan for 10 minutes. Run a paring knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper circles. Let cool completely.
While cake is baking, prepare the strawberries. Place them in a bowl and toss with sugar and balsamic vinegar. Cover the bowl and let stand for 30 minutes until the strawberries release the juices.
Pierce holes in the cooled cake with a toothpick and spoon juice over the top of the cake.
Beat whipping cream with powdered sugar until the mixture holds stiff peaks. Spread the whipped cream on top of the cake, then piled strawberries on top and decorate with basil or mint leaves. Drizzle more juice on top.
