Ingredients
Method
- heat the oven to 355°F (180°C). Butter and flour the bottom and the sides of the 8-inch (20 cm) round pan (or springform pan). Melt the butter in the microwave and let it cool.
- In the heat-proof bowl, place eggs, vanilla and granulated sugar and beat with a hand whisk a few times. Bring the bowl over a water bath or bain-marie with hot water and whisk the egg mixture until foamy. Warm it to 104°F (40°C): check with a cooking thermometer. If unavailable, the mixture should be warm to the touch.
- Bring the bowl to the counter and beat the preparation with an electric hand mixer (you can use a stand mixer with a whisk attachment) for 10 minutes until the ribbon stage. Sift half the flour over the bowl and mix with a rubber spatula from the bottom to the top. Add the remaining flour and gently mix. Mix a few spoonfuls of the batter with the warm melted butter, and add to the principal preparation. Gently mix the batter, making sure it does not deflate.
- Pour the cake batter into the prepared baking dish. Bake in the middle oven rack for 30-35 minutes until golden brown. Check the cake for doneness with a toothpick: it should come out clean after inserting it in the center of the cake. Remove it from the oven and rest for 5-10 minutes. Then turn the pan on a cooling rack, allowing the cake to slide off. Let the cake cool completely.
- pour water with sugar into a small saucepan and bring to a boil. Add vanilla extract or strawberry liqueur out of the heat, and let the syrup cool.
- bring the bowl of a stand mixer and the whisk attachment or a large bowl to the freezer for 10-15 minutes. Pour the chilled heavy cream into the bowl. Add the cold mascarpone and whisk at low speed until soft peaks form.
- Gradually incorporate the icing sugar, increasing the speed to medium and then high until the cream reaches medium-stiff peaks.
- wash and dry strawberries, and hull them. Cut each strawberry into half, then into 6-8 slices each, and place aside. Leave a few berries for the decoration. With a large serrated knife or a cake leveler, cut the sponge cake into three sponge layers.
- Place the first cake layer on a serving plate or a cake board and soak the cake with the cold sugar syrup using a silicone or pastry brush. Spread 1/4 of the Chantilly cream and place strawberry slices atop the cream, slightly submerging them. Place the second cake layer on top of the cream and berries. Gently press it to ensure adherence and soak it in syrup.
- Proceed to add 1/4 of the cream and another layer of strawberries. Then, position the third cake layer and press it down slightly to complete the cake. Cover the entire cake with the remaining frosting and smooth the top and the sides. Then use a cake scraper to create stripes.
- Refrigerate the cake for 2-3 hours. Top the cake with sliced strawberries and sprinkle with icing sugar before serving.
Nutrition
Notes
Temperature Check: I cannot stress enough how important it is to warm the eggs to exactly 104°F.
I've ruined batches by getting impatient and skipping the thermometer, and the cake comes out dense instead of light and airy.
If you don't have a thermometer, the mixture should feel comfortably warm to your fingertip, like bathwater, not hot.
Mascarpone Tip: Always use cold mascarpone straight from the fridge.
I learned the hard way that room temperature mascarpone makes the cream weepy and unstable.
If you can't find mascarpone, full-fat cream cheese works in a pinch, but reduce the icing sugar by a tablespoon since cream cheese is tangier.
Make Ahead Strategy: You can bake the sponge cake a day ahead and wrap it tightly in plastic wrap once completely cool.
I often do this to break up the work.
The assembled cake needs at least 2-3 hours in the fridge to set, but overnight is even better for the flavors to meld.
Syrup Soaking: Don't skip the sugar syrup.
I used to think it was optional, but it keeps the cake moist and adds that professional bakery feel.
If you want a boozy twist, substitute strawberry liqueur for the vanilla extract in the syrup.
Slicing Strawberries: Slice your strawberries uniformly, about 1/4 inch thick.
I find that thicker slices make the cake bulge and slide when you cut it, while paper-thin slices disappear into the cream.
Leave a few perfect berries for the top decoration.
Storage Notes: This cake keeps beautifully in the fridge for up to 2 days, but the strawberries on top will start to release juice and make the frosting weepy.
I recommend adding the fresh strawberry garnish just before serving for the best presentation.
Common Mistake: Overmixing the batter after adding the butter is the number one way to deflate the sponge.
I always fold just until the butter disappears, no more.
A few streaks are fine, and gentle hands give you that tall, fluffy cake.
