Valentine’s Strawberry Sponge Gateau
Ingredients
- 115 g flour
- 1 1/2 tsp baking powder
- 1/2 teaspoon salt
- 115 g butter (softened)
- 1/4 cup sugar (optional)
- 2 eggs, room temperature
- 15 g almond milk
Filling
- Vegan whipped cream (can be replaced with regular whipped cream)
- 2 tbsp icing sugar (Adjust to taste)
- 100 g fresh strawberries
- 2-3 tbsp strawberry jam/honey
Preparation
Preheat the oven to 160°C.
Prep three round cake tins or baking pans by greasing them with butter and lining the pans.
Cream the butter and sugar in an electric mixing bowl until fluffy.
Add the eggs and vanilla extract, and whisk until smooth.
Whisk in the flour and milk.
Divide the mixture between the three tins.
Bake for 15-20 minutes or until it passes the toothpick test.
Remove from oven and let cool completely.
While the cakes are cooling, make the filling by whipping the cream until quite stiff and mixing in the icing sugar.
Assemble the cake by placing the bottom layer on top of a parchment strip to prevent messiness.
Use an offset spatula to spread whipped cream over the bottom layer, add the strawberries on top of the cream, and then spread on the strawberry jam.
Place the second sponge on top and repeat the process, finishing with the third sponge and decorating with berries.
