Strawberry Sponge Cake | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Strawberry Sponge Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: O Organics Sugar, Organic, Powdered; Horizon Organic Heavy Whipping Cream (16 oz); O Organics Cream Cheese Spread Tub; Challenge Butter, Unsalted, European Style; Wonderful Pistachios Kernels (6 oz); Strawberry Sunrise Papaya; Gold Medal All Purpose Flour with Resealable Bag; Nielsen-Massey Vanilla Bean Paste, Pure; C&H Sugar, Pure Cane, Granulated, Premium; Vital Farms Eggs Large - 12 Count

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Strawberry Sponge Cake

Serves 235 mins prep45 mins cook

Mom’s Strawberry Sponge Cake with the most delicious cream cheese frosting

0 servings

What you need

cup powdered sugar

Horizon Organic Heavy Whipping Cream (16 oz)

cup heavy cream

oz cream cheese

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

cup pistachio

lb strawberry

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

tsp vanilla bean paste

C&H Sugar, Pure Cane, Granulated, Premium

cup granulated sugar

egg

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Instructions

1. Preheat oven at 350 F;
2. Beat eggs with sugar and vanilla on medium high speed until light and fluffy for about 7 minutes; then slowly incorporate the flour;
3. Pour batter over a 10x15 greased lined cookie sheet pan and bake until set for about 20 mins; let it cool;
4. Beat heavy whipping cream with powdered sugar and vanilla until stiff peaks and set it aside; whip the cream cheese and fold them together;
5. Cut the edges of the sponge cake and cut it into two rectangles;
6. Spread some frosting on the bottom of the tray; add the sponge cake, more frosting, chopped strawberries and then the second layer of sponge cake, frosting, decorate as desired, add halved strawberries to the sides and crushed pistachios on top and to the edges;
7. Enjoy immediately or refrigerate it covered to enjoy later! Happy Holidays from VGK! 🎄

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