This recipe comes from my Polish friend Agneska. She is a great baker and often comes up with beautiful creations. She has recently got married and this cake was very similar to her Polish wedding cake.
I love the softness and consistency of the sponge, very light and delicate; cream and strawberries make the perfect summer cake.
She uses vinegar as well as baking powder as a raising agent and that will make the sponge even softer. This is something new I have learnt today!
Agneska has used a little vodka, lemon and water to moisten it. I could barely tell there was alcohol in it. I don't like when the taste of the alcohol is overpowering as it takes away the flavour of the other ingredients. If you don't like vodka you can use any other mild alcohol of your choice.
This is great as a summer birthday cake.
- Prep Time : 1 hour minutes
- Cook Time : 40 minutes
Beat the egg whites with the sugar until you get a firm and creamy consistency.
Beat the yolks with the vinegar and the raising powder.
Stir in the egg whites and the yolks together and add gently the sifted flour incorporating it well.
Pour the mixture into a greased round baking tin and cook it in a hot oven at 160C for 35-40 minutes until the top is slightly golden.
Take it out of the oven and let it cool down.
In the meantime clean and wash the strawberries and whisk the cream to a firm consistency. Make a syrup to moisten the sponge by mixing together the boiled water, the juice of one lemon, vodka and icing sugar.
Cut the sponge lengthwise into three discs and moisten them with the syrup.
Cut some of the strawberries into halves.
Spread some whipped cream on the first disc and put some strawberries halves on top.
Cover with another disc and make another layer with strawberries and cream.
Put the third disc on top and then spread the cream all over the cake.
Decorate with some whole strawberries and mint leaves.
Store it in the fridge. Yum!
I am entering it to the weekly Made With Love Mondays contest hosted by Javelin Warrior.