Sponge Cake with Fresh Strawberries and Vanilla Bean Whipped Cream

Growing up, I was always surrounded by the warm scent of freshly baked goods. After my grandfather passed away, my grandmother turned her love of baking into a living. She baked everything from cookies to elaborate cakes, and watching her in the kitchen sparked my lifelong love for cake. Her resilience and dedication, turning a passion into a way to support her family, have always inspired me.

Over the years, my favorite type of cake has become a simple, light, and airy sponge cake topped with fresh fruit and whipped cream. There's something so satisfying about the combination of delicate sponge, fluffy whipped cream, and the sweet, refreshing bite of fruit. It's a dessert that's as elegant as it is comforting, and it always brings back fond memories of my grandma's kitchen. I hope this recipe brings a little bit of that same joy to your table.

- Leonie (Founder, Studio Badge)

Sponge Cake with Fresh Strawberries and Vanilla Bean Whipped Cream

Ingredients
For the Sponge Cake:
- 4 large eggs, separated, plus 3 egg whites
- ¾ cup (150 g) granulated sugar
- 2 tbsp freshly squeezed lemon juice
- ¾ cup (90 g) all-purpose flour
- Pinch of kosher salt

For the Vanilla Bean Whipped Cream:
- 2 cups heavy cream
- 1 vanilla bean (or 1 tsp vanilla bean paste)

For the Fresh Strawberries:
- 1-2 cups fresh strawberries, sliced

 Instructions:
Sponge Cake:
1. Preheat the Oven: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Whip the Yolks: In a medium bowl, beat the egg yolks with ¼ cup (50 g) of the sugar and lemon juice for 6-8 minutes (or longer if using a handheld mixer) until thick and doubled in volume. Transfer to a large bowl.
3. Whip the Whites: Clean the beaters, and in a separate bowl, whip the egg whites on medium speed until soft peaks form. Gradually add the remaining ½ cup (100 g) of sugar until stiff peaks form.
4. Fold the Mixtures: Gently fold one-third of the whipped egg whites into the egg yolk mixture to lighten it, then fold in the remaining whites. Sift the flour and salt over the mixture and gently fold it in until fully incorporated.
5. Spread and Bake: Spread the batter evenly onto the prepared baking sheet. Bake for 18-24 minutes until pale golden and springy to the touch. Let cool for 5 minutes before transferring to a cooling rack.

Vanilla Bean Whipped Cream:
1. Prepare the Vanilla Bean: Slice the vanilla bean lengthwise and scrape out the seeds.
2. Whip the Cream: In a large mixing bowl, add the heavy cream and vanilla bean seeds (or vanilla bean paste). Whip the cream until stiff peaks form.

Assembly:
1. Cut the Cake: Once the sponge cake is cooled, use a round cutter or a template to cut the cake into round pieces.
2. Layering: Start with the first layer of sponge cake. Spread a generous layer of the vanilla bean whipped cream on top. Arrange fresh strawberry slices on the whipped cream. Repeat the process with the remaining layers of cake, whipped cream, and strawberries.
3. Top Layer: Spread whipped cream on the topmost layer and arrange additional fresh strawberries on top.
4. Naked Cake Look: Leave the sides of the cake bare for the 'naked cake' aesthetic.
5. Chill: Refrigerate the cake for about 30 minutes before serving.

Enjoy your light and fresh sponge cake with layers of vanilla bean whipped cream and strawberries!