Strawberry Sponge Cake

13 Aug

The winter is slowly coming to its tail end and there is slight warmth in the air. I must say though that I haven’t totally hated this year’s winter since I was throughly traumatised by the series of 4o degree weeks over the summer months. In fact, I seem to have embraced the colder months this year, with the exception of having to shower in icy cold water yesterday because our hot water system is broken.

If you take the time to look around, there are redeeming and beautiful things about winter.


For me, there are the 2 possums cozying up in a little wooden house next to the air conditioning vent just outside of our office,


the apple that has hung on to our apple tree all throughout the autumn and winter months, while the rest of his friends fall off the branches to nourish the ground,


and sitting in warm cafes in snuggly winter wear sipping creamy coffees with old friends.



And then, there’s the month of Jason (as he calls it) – my special boy’s birthday that also falls over the winter. I baked him this strawberry sponge to take to work last week. According to the people that got to eat it, the sponge turned out really nicely and the textures were soft and light. I wish someone could’ve saved me a piece.


  1. Simply follow a basic sponge recipe (it is preferable to make the sponge a day in advance so it has enough time to fully cool down before you spread the cream).
  2. Cut the cake in half, lengthwise.
  3. Spread a thin layer of strawberry jam on the inside of the sponge.
  4. Whip up some cream chantilly (i.e. cream with icing sugar and a little vanilla essence).
  5. Arrange the strawberries on the side like I have (see above) *Tip: It is best of place the sponge in a removable cake tin so that strawberries can be arranged nicely against the tin.
  6. Pipe in the cream chantilly, press more chopped strawberries into the cream and smooth over with a metal spatula.
  7. Cover the cream with the top of the sponge.
  8. Add more cream to the top of the cake and smooth over with a metal spatula.
  9. Decorate with strawberries, slivered almonds and dust with icing sugar.

So here’s to the last 2 weeks of winter…

Hello spring. Hello new beginnings….

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