6 - Inch Sponge Cake with Strawberries

"This cake was inspired by my grandmother's cook book that defines this sponge as 'Never Fail' and the inspiration to use elderflowers came from Donal Skehan that has inspired me to use Elderflower Syrup instead of hot water but mixed into the mixture before baking. If you want to enrich the sponge, use any fruit syrup that is not of intense color. Otherwise, the sponge may look strange. Since it is a strawberry cake, it is perfect if you have a strawberry jam at hand to spread over a cooled sponge. If not, use any or none. As long as there is enough of whipped cream and strawberries, it makes a beautiful and tasty fruit cake. To spread the jam easier, I warm it up. If I try to spread it firm as it is in the jar, it may ruin the sponge. Second spread is the whipped cream. And then, finally, arrange the cake with fresh strawberries and serve."

Preparation Time10 min

Cooking Time15 min

Cooking Vessel Size6 inch