The upside of this cake with berries: It's a delicious, light, and easy little sponge cake to make.
The downside of this cake with berries: It is still too early to find flavorful strawberries at the grocery. I couldn't help myself when I purchased these. I passed by them at the store and got this big whiff of sweet, summer berries... But when I tasted the strawberries at home they were less than desirable. I tried to compensate by slicing, tossing with sugar, and mounding freshly whipped heavy cream onto them before sandwiching between the two cake layers. Not perfection, but still better than nothing.
• 3 eggs, at room temperature
• 1/2 cup superfine sugar
• 1/4 teaspoon vanilla
• 1/4 cup, plus 2 tablespoons flour
• whipped heavy cream and strawberries, or any flavorful berry, tossed with sugar if desired
1. Butter well, and flour two 7 or 8-inch shallow cake pans.
2. In a large bowl, beat the eggs, sugar and vanilla together until mixture becomes light and white. Sift flour into egg mixture and carefully fold until fully incorporated. Bake at 350˚F 25 to 30 minutes, or until firm to the touch. Take cakes from the oven and cool slightly. Gently remove the cakes from their pans and continue to cool on a wire rack.
3. Fill the cake with whipped cream and fresh berries. Sprinkle with confectioners' sugar.