Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit and grease and line two 8 inch round cake pans with parchment paper.
- Beat the eggs and granulated sugar in a large mixing bowl for 6 to 8 minutes until the mixture is thick pale and tripled in volume.
- Stir in 1 teaspoon of vanilla extract into the egg and sugar mixture.
- Whisk together the sifted flour baking powder and salt in a separate small bowl.
- Gently fold the dry ingredients into the egg mixture using a spatula making sure not to overmix the batter.
- Combine the milk and vegetable oil then gently fold this into the batter until just combined.
- Divide the cake batter evenly between the two prepared pans and smooth out the tops with a spatula.
- Bake the cakes for 18 to 22 minutes or until the tops spring back when touched and a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Toss the sliced strawberries with 1 tablespoon of sugar in a bowl and let them sit for 10 minutes to macerate.
- Beat the heavy whipping cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form.
- Place one cooled cake layer on a serving plate and spread half of the whipped cream over the top.
- Arrange half of the sliced strawberries over the whipped cream layer.
- Place the second cake layer on top and repeat the process with the remaining cream and strawberries.
- Chill the assembled cake in the refrigerator for at least 30 minutes before slicing to help the layers set.
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream to help it stay stable.
Notes
Using room temperature eggs will help the sponge cake achieve maximum volume and a fluffier texture.
You can bake the sponge layers a day in advance and keep them wrapped in plastic wrap at room temperature.
For a mixed berry version you can swap half of the strawberries for blueberries or raspberries.