Sponge Cake with Vanilla Cream and Strawberries

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Sponge Cake with Vanilla Cream and Strawberries
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Health Score:
6,0 / 10
50 min.
ready in 1 hr 25 min.
Ready in

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie226 kcal(11 %)
Protein6.85 g(7 %)
Fat5.61 g(5 %)
Carbohydrates37.1 g(25 %)
Sugar added20.79 g(83 %)
Roughage0.8 g(3 %)
Vitamin A127.01 mg(15,876 %)
Vitamin D1.44 μg(7 %)
Vitamin E2.53 mg(21 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.26 mg(24 %)
Niacin0.89 mg(7 %)
Vitamin B₆0.05 mg(4 %)
Folate34.32 μg(11 %)
Pantothenic acid0.43 mg(7 %)
Biotin4.53 μg(10 %)
Vitamin B₁₂0.93 μg(31 %)
Vitamin C17.15 mg(18 %)
Potassium130.97 mg(3 %)
Calcium74.52 mg(7 %)
Magnesium8.85 mg(3 %)
Iron0.79 mg(5 %)
Iodine49.56 μg(25 %)
Zinc0.42 mg(5 %)
Saturated fatty acids1.91 g
Cholesterol169.9 mg


For the cake
6 eggs
1 pinch salt
150 grams sugar
60 grams Pastry flour
40 grams Spelt flour
50 grams cornstarch
For the vanilla cream
1 Vanilla bean
½ liter milk
5 egg yolks
100 grams sugar
30 grams Pastry flour (or cornstarch)
1 pinch salt
For decorating
350 grams Strawberries
How healthy are the main ingredients?
StrawberrysugarsugarSpelt floureggsalt

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Line the bottom of the springform pan with parchment paper.


For the cake: Separate the eggs. Beat the egg whites with the salt until stiff. Gradually sprinkle in the sugar and continue beating until stiff and cut resistant. Whisk the yolks and fold in the egg whites. Mix the two flours with the cornstarch and sift over the egg mixture. Fold to combine. Pour the batter into the pan and bake in the preheated oven for about 35 minutes, until a toothpick comes out clean.


Remove from oven, cool briefly, loosen the edge of the cake from the pan with a knife and remove the ring of the springform pan. Turn the cake onto a wire rack, remove the baking paper and cool completely.


For the vanilla cream: Slit the vanilla bean lengthwise, scrape out the seeds and the seeds, bean and milk in a pot. Bring to a boil. Beat the yolks and sugar in a bowl until creamy, stir in the flour. Slowly stir the hot milk into the yolk mixture, pour everything back into the pot, fish out the vanilla bean and stir over low heat until the cream thickens, do not boil. Allow to cool, stirring occasionally.


Spread the vanilla cream over the cake. For decorating: Rinse and hull the strawberries, pat dry and cut in half. Arrange the berries decoratively on the cake and serve garnished with daisies.