Sponge Whip Cake
Light and airy sponge whip cake with fresh strawberries, perfect for special occasions or casual gatherings, offering a delightful balance of sweetness and fluffy texture.
Ingredients
Instructions
- In a large bowl, blend eggs, sugar, dry milk, salt, and lemon juice.
- Using a mixer at high speed, beat until mixture holds soft peaks, about 15 to 20 minutes.
- Start heating the oven to 350°F (175°C).
- Using low speed, gradually beat sifted cake flour into the egg mixture.
- Pour batter into a 10-inch tube pan which has been rinsed with cold water.
- Bake for 45 minutes or until the surface springs back when lightly pressed with a finger.
- Turn the cake pan upside-down over the neck of a bottle and cool the cake.
- Remove the cake from the pan once cooled.
- Place on a cake stand, sprinkle with sifted confectioners sugar.
- Garnish with whole strawberries.
- Serve with fresh or frozen fruit, or canned fruit such as three small cans of different fruits served together with some juice.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and dry, as any fat can prevent the eggs from whipping properly. If you don't have cake flour, you can make a substitute by replacing two tablespoons of all-purpose flour with cornstarch per cup. Be careful not to overmix when incorporating the flour, as this can deflate your batter.
Serving Suggestions
Serve the Sponge Whip Cake on a beautiful cake stand for an impressive presentation. It pairs wonderfully with fresh whole strawberries and a dusting of sifted confectioners sugar. For an added treat, serve with fresh or frozen fruit, or combine with canned fruit such as three small cans of different fruits served together with some juice.
Storage & Reheating
Store any leftover Sponge Whip Cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate for up to a week. To reheat, place slices in a microwave for 10-15 seconds, just until warmed through, to maintain its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sponge Whip Cake contains roughly 615 calories, with 13g protein, 128g carbohydrates, and 6g fat. It is an excellent source of iron (39% of the Daily Value) and protein (26% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 828mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the cake is done baking?
The cake is done when the surface springs back when lightly pressed with a finger, and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to avoid over-baking, which can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).