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Sponge Cake with Strawberries and Whipped Cream


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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