Strawberry Sponge Cake

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Strawberry Sponge Cake
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Health Score:
63 / 100
5 h.

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie436 cal.(21 %)
Protein9 g(9 %)
Fat27 g(23 %)
Carbohydrates40 g(27 %)
Sugar added20 g(80 %)
Roughage4.3 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.3 μg(7 %)
Vitamin E1.7 mg(14 %)
Vitamin K13.1 μg(22 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.1 mg(7 %)
Folate37 μg(12 %)
Pantothenic acid0.8 mg(13 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C37 mg(39 %)
Potassium442 mg(11 %)
Calcium116 mg(12 %)
Magnesium52 mg(17 %)
Iron3 mg(20 %)
Iodine6 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids14.2 g
Uric acid18 mg
Cholesterol129 mg
Complete sugar31 g


For the base
4 eggs
1 pinch salt
125 grams sugar
125 grams Pastry flour
½ tsp Baking powder
For the filling
250 grams Strawberries
500 grams tart Apple (Russet)
2 Tbsps lemon juice
2 packets Vanilla sugar
6 sheets white gelatin
4 Tbsps Red currant jelly
500 grams Whipped cream
For decoration
8 Strawberries
50 grams white Couverture
100 grams Dark couverture chocolate
300 grams Whipped cream
1 packet whipped cream stabilizer
Lemon balm
60 grams Pistachio (chopped)
How healthy are the main ingredients?
AppleWhipped creamWhipped creamStrawberrysugarPistachio

Preparation steps


For the base: separate eggs. Beat egg whites with salt and 2 tablespoons of sugar until stiff. Combine egg yolks with remaining sugar and 3 tablespoons of lukewarm water and whisk for about 5 minutes until creamy. Fold in egg whites into egg yolks. Combine flour and baking powder, sift over egg mixture and mix gently.


Line the bottom of a springform pan with parchment paper, pour batter and bake on the middle rack in a preheated oven at 175°C (approximately 350°F) for about 25-30 minutes. Remove from oven, loosen from the mold and leave to cool.


Rinse strawberries, pat dry and cut into thin slices. Peel apples and grate coarsely. Mix apples with lemon juice and vanilla sugar, simmer on low heat for about 5 minutes. Cool.


Soak gelatine in cold water, then dissolve dripping wet in apple mixture.


Cut biscuit base twice horizontally. Heat currant jelly and stir until smooth. Beat whipping cream until stiff and fold into apple mixture.


Lay bottom layer of sponge cake into a cake ring, spread 1 layer of strawberry slices, drizzle with jelly and spread second layer of strawberry slices. Spread with half of apple cream. Place middle cake layer onto cream and repeat berry and cream layers. Top with the third cake layer. Refrigerate for 3 hours.


To decorate, rinse strawberries, pat dry and cut in half. Melt white and dark chocolate separately over hot water bath. Pour chocolate into small freezer bags. Cut off very small corners of  freezer bags and decorate strawberries halves as ladybugs. 


Remove cake ring. Whip cream with whip creamer until stiff and coat cake with it. Arrange ladybugs with 2 lemon balm leaves decoratively on top of cake. Press pistachio into cake sides. Serve.