Sponge Cake-Butter Cream & Strawberry Sauce Filling

Sponge Cake-Butter Cream & Strawberry Sauce Filling

Sponge Cake-Butter Cream & Strawberry Sauce Filling



4 eggs

110g granulated sugar

120g cake flour

65g unsalted butter

35g milk

1 tbsp vanilla extract

1 tbsp lemon juice


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



Butter Cream

60g unsalted butter

2/3 cup heavy cream/whipping cream

15g sugar

1 tsp vanilla extract


Strawberry Sauce

125g fresh strawberries

40g granulated sugar

5g lemon juice



  1. Preheat the oven to 165/329. Line the round cake pan with parchment paper. (Mine is a nonstick cake pan.)
  2. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
  3. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until stiff peaks form. Add in egg yolks and beat in low speed to combine. Gradually sift in cake flour and mix well. Bring together milk and butter, heat and stir until the butter is melted. Take a few scoops of batter to mix well with the butter and milk mixture. Pour in all the batter and gently fold it in to combine.
  4. Pour all the batter into the cake pan. Smooth it out. Give it a tap or two. Send in to the oven and let bake for 40 minutes. Set the heat to 175/347and let bake for another 10 minutes or until golden brown.
  5. Take the cake out of the oven, take it out of the cake pan and let cool on the cooling rack.
  6. Butter cream. Soften the butter. Bring together butter, sugar, vanilla extract and some heavy cream. Beat until well combined. Gradually add in the heavy cream and keep beating until stiff peaks form.
  7. Strawberry sauce. Wash and chop the fresh strawberries into cubes. Mix well with sugar and lemon juice and let set in the fridge for 30 minutes. Pour the strawberries into a pot, mix and stir over medium-low heat until softened and thickened. Transfer into a clean bowl; cover it with plastic wrap and let set in the fridge to cool.
  8. Slice the cake in half. Spread on the butter cream and strawberry sauce. Top with another slice of cake. Dust the cake with powdered sugar (optional). Slice and serve.
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