Thank you, thank you, thank you to all the Tennessee farmers who grow strawberries for all of us non-farmers to enjoy every May. Year by year they are out in their fields early on chilly mornings checking on their fields while we are snug in our beds. They watch the weather reports, day in-day out, trying to judge how each years crop will turn out. Too much rain….not enough. Too many cloudy days or relentless heat.
This year’s Tennessee strawberry crop has been so sweet. It is a short season so do not delay. Boxes full of tender, ruby-red berries lined up at Farmer’s Market stands just for making recipes such as this, “Sugared (Tennessee) Strawberry Sponge Cake Stacks”.
I made wee sponge cakes in a muffin tin with just a few ingredients. These cakes are light and airy with just a hint of sweetness. I want to taste the berries first, then the berry juice soaked cake with a quick dusting of powdered sugar.
Warm sponge cakes……I sprayed the muffin tin with coconut spray which added a very nice hint of coconut to the cakes……
….berries rinsed, patted dry, cut in half and tossed with raw sugar.
It would not be May without sugared strawberries and little cakes!
Sugared Strawberry Sponge Cake Stacks
- coconut oil spray (I just discovered this and adore the hint of coconut it imbues)
- 4 eggs, separated
- 3/4 cup superfine sugar (if you cannot find then pulse regular sugar in processor until fine)
- 1 1/4 cups self-rising flour sifted with 1/4 tsp sea salt
- 2 pints of fresh (local) seasonal Strawberries, rinsed & patted dry, tops cut off and halved
- 1/3 cups raw sugar
- powdered sugar for garnish
- Preheat oven to 350 degrees. Spray a 6 cup muffin tin with coconut spray. Set aside.
- Whisk egg yolks and sugar together in a bowl until pale & frothy.
- In another bowl whisk, or use a hand mixer, the egg whites until stiff. Whisk the egg whites into the egg yolks.
- Fold the flour-salt mixture in small batches until all the flour is blended in.
- Divide batter between greased muffin tin cups. Bake for about 15-20 minutes or until golden brown and set in the middle. Cool on wire rack for 10 minutes. Remove sponge cakes from tin and continue to cool on rack while preparing berries.
- In a glass mixing bowl toss together the strawberries & raw sugar. Mash a few of the berries with the back of a fork to release juices. Toss again and leave to sit for about 30 minutes before serving.
- To serve use a serrated knife to gently cut each wee sponge cake into 3 slices. Layer cake and berries on a serving plate. Allow about 5 minutes before serving to let cake layers soak up berry juice. Dust cake with powdered sugar and serve.
This is a simple dessert that is not overly sweet. Easy to make. Can be prepped ahead of time and can be made using any seasonal berries, peaches or plums.