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.
SPONGE CAKE
• 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.
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