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Delicious Strawberry Sandwich Cake

A delicate cake featuring a soft sponge paired with whipped cream and strawberry jam, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 90 ml vegetable oil
  • 110 g cake flour
  • 110 ml milk Use room-temperature for better results.
  • 8 pieces egg yolks Use room-temperature for better results.
  • 8 pieces egg whites Use room-temperature for better results.
  • 7 ml lemon juice
  • 70 g sugar
  • to taste vanilla extract
  • 100 g whipped cream Stabilize if necessary.
  • 30 g strawberry jam
For Baking
  • 1 piece 28x28x5cm baking pan Grease and line with baking paper.
  • 1 piece baking paper Line the baking pan.

Method
 

Preparation
  1. Preheat oven to 150C.
  2. In a bowl, mix vegetable oil, cake flour, milk, and egg yolks until well combined.
  3. In a separate bowl, beat egg whites with lemon juice and sugar until stiff peaks form, then add vanilla extract.
  4. Combine the two mixtures gently.
  5. Pour the batter into a prepared baking pan lined with baking paper.
  6. Place the baking pan in a larger pan with hot water in the oven.
Baking
  1. Bake for 60 minutes, then let the cake cool.
Assembly
  1. In another bowl, mix whipped cream and strawberry jam together.
  2. Cut the cooled cake into two layers, spread cream on one layer, and place the other layer on top.
  3. Trim the edges and cut into pieces.

Notes

Chill the assembled cake until the cream is firm and the jam has settled into the sponge. Slice with a warm, thin-bladed knife. Keep the cake refrigerated, wrapped loosely or in an airtight container. It lasts 2-3 days.