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Sponge Cake with Strawberries and Whipped Cream

February 14, 2018



6 eggs
1 cup sugar
cups flour
1/4 cup cold water
1 teaspoon vanilla extract
Whipped Cream
1 cup fresh strawberries,half chopped and half halved




Preheat oven to 325˚F. Grease two 9-inch cake pans.
Sift flour and set aside.
In a separate mixing bowl, beat the eggs with an electric
mixer set to medium–high until thick. Add sugar little by
little, continuing to beat.
Add sifted flour to egg and sugar mixture, alternating with
water and vanilla.
Pour batter into prepared cake pans and bake 30 minutes
or until toothpick inserted in the center comes out clean.
Allow cakes to cool in pan for 10 minutes then remove to
cake plates.
Cover bottom layer of cake with Whipped Cream and
sprinkle with chopped strawberries. Top with second cake.
Then cover top and sides of cake with Whipped Cream
and decorate with the halved strawberries.


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