Strawberry Sponge Cupcakes

Strawberry Sponge Cupcakes


Eggs 2 (about 55g each)

Milk 35g

Vegetable oil 26g

Cake flour 32g

Cornstarch 5g

Sugar 30g

1 tbsp vanilla extract

1 tbsp lemon juice


150g heavy cream

20g sugar

8 fresh strawberries


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



  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix well vegetable oil and milk. Mix in cake flour, cornstarch and egg yolks. Set aside.
  3. Grab 8 cupcake liners. Place them in the baking tray. Preheat the oven to 266℉(130℃).
  4. Add lemon juice, vanilla extract, and sugar into the egg white and use a hand mixer to beat until soft peaks form. Pour all the batter into the whipped egg white and gently fold it in until just combined. Pour all the batter into a piping bag. Fill the cupcake liners with the batter. Give it a tap or two. Send into the oven to bake for 40 minutes then set the oven to 302℉(150℃), bake for another 15 minutes. Let the cupcakes cool on the cooling rack.
  5. In a clean bowl, bring together heavy cream and sugar and use a hand mixer to beat until stiff peaks form. Transfer into a piping bag. Garnish the cupcakes with whipped cream and fresh strawberries.
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