Sponge cake like a strawberry

Sponge cake like a strawberry

Ingredients for 4 people

• 10 egg yolks
• 7 egg whites
• 340g caster sugar
• 125 g flour + 1 tsp. Soup for mold
• 100 g of potato starch
• 1 vanilla pod
• 1 knob of butter (for mold)

For the filling:

• 300 g strawberries
• 100 g strawberry jam
• 50 cl cream
• 75g caster sugar
• 1 sachet of vanilla sugar
• 1 tsp. tablespoon vanilla extract liquid

Stages of preparation

1. Sift the flour and cornstarch. Split the vanilla bean in half lengthwise and collect the seeds by scraping with a knife.

2. In a bowl, put the egg yolks with 180g of caster sugar and vanilla seeds. Whisk until the mixture whitens. Book.

3. Butter the first time mold, leave it 10 minutes in the refrigerator. Butter it again with flour it and put it aside.

4. Using a whisk, beat the cream for whipped up. When it is firm, add sugar, vanilla sugar and vanilla extract liquid. Book.

5. Preheat the oven to 165 ° C (th. 5/6). In a bowl, put the egg whites. Using a mixer, begin to beat the snow. When they start to foam, add gradually 80 g caster sugar. Continue to beat. When the whites until stiff, gradually add the remaining caster sugar to tighten. Stir this mixture with vanilla mixture.

6. Pour into the pan using a ladle. Bake and cook 35 min. Cool completely.

7. Cut the cake in half in the middle in the height direction. Brush the two inner faces of strawberry jam. Please keep strawberries cut in half the height of the base of the cake, the slice facing outward. Add the whipped cream in the center of the cake and sprinkle over the remaining strawberries. Top with whipped cream and place over the top of the cake.

Recipe from the book The Essential of good food, Eric Frechon, the Solar Editions