Description
A light and airy Italian sponge cake paired with fresh strawberries and decadent vanilla Swiss buttercream.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour, sifted
- 1/4 cup warm water
- 1 tsp vanilla extract
- A pinch of salt
- 1–2 cups fresh strawberries, hulled and sliced
- 1–2 tablespoons sugar (for strawberries)
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup egg whites (about 2 large)
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan with butter or parchment paper.
- Whisk together the eggs and sugar until thick and pale, about 5-7 minutes.
- Fold in the flour and salt, then drizzle in the warm water and vanilla while continuing to fold.
- Pour the batter into the prepared pan and bake for 25-30 minutes until golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Combine hulled and sliced strawberries with sugar and let them sit for 15-20 minutes.
- Whisk egg whites and salt until foamy, gradually adding sugar until stiff peaks form.
- Add the softened butter and beat until light and fluffy, then mix in vanilla extract.
- Cut the cooled Genoise cake in half horizontally.
- Spread buttercream on the bottom layer and top with strawberries, then place the top layer back on.
- Garnish with more strawberries or mint leaves for presentation.
- Slice and enjoy your delicious creation!
Notes
Feel free to customize with your favorite fruits instead of strawberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg