Sponge Cake
• 5 eggs
• 130 g sugar
• 160 g flour
• 1.5 tsp baking powder
• 2 tsp vanilla extract
Cream
• 300 g plant-based heavy cream (sweetened)
• 1 tsp vanilla extract
• 450 g strawberry jam
• 1 cup milk
Instructions
- In two bowls, separate the egg whites from the yolks.
- Whip the egg whites with 1/3 of the sugar until stiff peaks form.
- In a bowl, add the flour and baking powder.
- In another bowl, beat the egg yolks with the remaining sugar and the vanilla until fluffy, then gradually add the flour to the yolks, folding gently.
- Finally, fold in the meringue using a spatula.
- Grease a 20 cm round cake ring, and bake in a preheated oven with top and bottom heat at 170°C (338°F) for 35–40 minutes.
- Once cooled, trim the top and cut the cake into two large layers.
- Dissolve three tablespoons of jam in one cup of milk and brush it over the sponge cake.
- Whip the plant-based cream until it forms whipped cream, and spread a little on a plate to help the first layer stick.
- Spread more whipped cream and then some jam on top.
- Repeat the same process with the second layer.
- You can top it with fresh strawberries, if desired.