Description
This Strawberry Purée Sponge Cake is soft, airy, and bursting with fresh strawberry flavor. Perfect for teatime or dessert, it melts in your mouth and is easy to make at home. A comforting and fruity treat everyone will love.
Ingredients
Scale
- 4 large eggs, at room temperature
- 120g caster sugar
- 100g self-raising flour
- 30g cornflour
- 50g unsalted butter, melted and cooled
- 120g fresh strawberry purée
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 180°C (350°F) and line a 9-inch cake tin with parchment paper.
- Whisk eggs and sugar for 8–10 minutes until pale and fluffy.
- Sift flour, cornflour, and salt over the eggs and fold gently.
- Mix melted butter, strawberry purée, and vanilla, then fold into the sponge batter.
- Pour batter into tin, smooth top, and bake 25–30 minutes until a skewer comes out clean.
- Cool in tin 10 minutes, then turn out onto wire rack.
Notes
Use room-temperature eggs for better rise. Fold carefully to keep sponge airy. Freeze slices for later enjoyment. Top with cream or berries for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg