Sponge Cake with Strawberries and Cream

This classic treat is delicious, filled with soft fruit, and best if eaten on the day of baking!


4 eggs

1/2 c. sugar (superfine if possible)

3/4 c. white flour or gluten free flour


1 c. heavy cream

1 tsp. confectioners sugar

1 qt. strawberries, washed and hulled

2-3 tsp Cointreau, or Grand Marnier (optional)

1. Preheat oven to 375 degrees. Spray an 8″ cake pan with cooking spray and dust with a mixture of 1 tsp of superfine sugar and 1 tsp of flour.

2. Mix eggs and sugar with electric mixer at high speed until light and thick, and the mixture leaves a trail as it drops from beater.

3. Sift flour evenly over whisked eggs, and fold it with metal spoon, mixing thoroughly but not losing volume.

4. Pour into prepared cake pan. Level off the top, and bake in preheated oven for 25-30 minutes or until the top springs back.

5. Leave cake in pan for 1-2 minutes to cool a little and shrink from sides, then loosen the sides gently with a knife and turn out on to rack to cool.

6. When cake is completely cool, make the filling. Whip the cream with a tsp of confectioners’ sugar until it is just stiff enough to hold its shape. Cut the cake into two layers horizontally, and spread half of the cream over one layer.

7. Arrange  half the strawberries (sliced) on the cream, (if desired, sprinkle with liqueur first) and then add the second half of the cake. Cover the top half of the cake with the rest of the cream and strawberry halves.

8. Set aside for an hour for the flavors to develop, and then dust lightly with confectioners’ sugar.

Makes 12 servings

Calories 153, Fat 7.6g, Carbs 19.2 g

 Adapted from Irish Food and Cooking by Biddy White Lennon and Georgina Campbell