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Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Strawberry Sponge Cake

Strawberry Sponge Cake
It’s been a while since I last viewed my own blog - been working on my primary website day and night again! Two to three times per week, Stano drives me to my parents’ place, which gets divided into a “home daycare area” (where my Mom plays with Ivanka) and a “home office area” (which is actually a desk with a PC in the centre of the daycare area). I get some chance to work, still staying within reach for Ivanka - good for both of us. Of course it’s a little bit difficult to concentrate on things like testing and adapting new plugins or translating European Commission press releases,  so the hardest tasks are left for late nights. Yesterday however, Ivanka got up at quarter past midnight to “dance” and “sing” in her crib for almost an hour. So, late nights are not always mine either :)

The daycare/office facilities I’m using provide free dinners as well:) My Mom has become a true Babushka who always has something yummy in her pantry. At home, I’ve been making lots of rhubarb preserves: compote, jam, and frozen rhubarbs. I actually came to conclusion that freezing this wonderful plant is the most rewarding option, because I don’t like the extra sugars you’ve got to add if you want your jam to keep until winter.And what can be simpler than cutting rhubarb stalks, freezing them on a large plate, and then transferring into a plastic container… that’s it!

One of the main culinary delights I’ve indulged in recently is my Mother’s strawberry sponge cake. She made me two cakes already and I hardly shared them with anyone. It’s made without butter, so it doesn’t leave a heavy feeling. It’s simple. It’s summery. Fragrant strawberries sinking in a fluffy sponge cake under a sugary, crisp, thin crust - that’s what the first steps of a cool Latvian summer taste like.
Strawberry Sponge Cake

 

Ingredients
8 medium-sized eggs, yolks and whites separated
1 3/4 cup AP flour
1 3/4 cup sugar + extra sugar for sprinkling
1/4 cup water
1/4 tsp vanilla sugar
1/2kg strawberries - rinsed, hulled, and cut into pieces

Makes one cake 30×24cm

 

Pregeat oven to 180C.
Rub egg yolks with sugar and vanilla sugar.
Add water and stir to blend.
Add flour and stir until smooth.
Beat egg whites until stiff peaks form. Fold in the whites into the batter and gently mix with a spoon.
Pour 1/2 of the batter into prepared baking pan. Top with 1/3 of the strawberries. Pour the remaining batter over strawberries and top with remaining strawberries. Sprinkle with sugar.
Bake for 40-50 minutes.

Strawberry Sponge Cake

Strawberry Sponge Cake by RussianSeason.net

Strawberry Freezer Jam by RussianSeason.net

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12 Responses

  1. ping says:

    I love this! And I have some leftover strawberries from making jam and ice cream. This looks so light and delicious!

    • Alina says:

      :-) Thanks Amanda! I’ve seen your email but I just haven’t had the time to reply yet - sorry!

  2. This looks rich and yummy. 8 eggs, must be really delicious.

  3. Joyce says:

    Sounds like you have been very busy. Thanks for sharing bc it looks sooo yummy!

    • Alina says:

      Thank you Joyce! Yes I have two ready recipes with photos pending and I have no idea when I could post them :-(

  4. Mmm, I love that shiny top and a fluffy center. Great tip on freezing rhubarb. I hope I haven’t missed it at the farmers market this season! :)

    • Alina says:

      Hi Elina, thanks for your comment! Yeah I’m pretty content with my rhubarb-freezing experiment too. I defrosted some rhubarb yesterday to make a drink for Ivanka. It was a little bit watery of course, but really okay for a drink!

  5. This looks like a wonderful recipe, and I love the fact that it is ‘light’. I hate heavy recipes in the summer, and I love anything that uses fruit. Thank you for a great addition to my recipe box…can’t wait to try this out (and to try it with other fruit options as well).

  6. Rebecca Hsiang says:

    This will definitely be my next thing to bake. Just wondering…how do you suggest this to be stored? Should it be kept in the refridgerator?

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