Strawberry Sponge Cake

What could be more delightful than preparing your own freshly baked strawberry sponge cake for afternoon tea? Yeah, I prepared this lovely cake for our afternoon tea. The cake taste soft and fluffy… combined with sweet strawberries and a cup of HOT chocolate in this cold weather… plus heater in the room… hmmm… it was really warm to stay at home with this yummy afternoon tea! It was wonderful… I wish the day can be longer! :D





Ingredients

4 eggs, bring to room temperature
100g caster sugar
4g salt
140g cake flour
30g olive oil
30g fresh milk
5 medium sized strawberries, chopped

What to do

(1) Sift cake flour, set aside. Pre-heat oven to 180degC. Position rack at the lower bottom of the oven.

(2) With an electric mixer, whisk eggs and sugar & salt on HIGH speed for about 5 to 7mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 minutes. Whisking at low speed helps to stabilize the air bubbles in the batter.

(3) Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended.

(4) With a spatula, mix about 1/3 of the batter with the olive oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.

(5) Add in fresh milk and chopped strawberries and mix well with spatula.

(6) Pour the batter into the pan and bake for 20 minutes, or until a skewer inserted in the centre comes out clean. Unmold and cool completely.

~Enjoy~