Does this cake look gigantic to you? I thought so. Well it is really just 6 inches across….really. A wee, dramatic “Tennessee Strawberry Sponge Cake with Whipped Cream”. A cake that is just enough to serve 6 people, or 2 people for 3 days…or maybe even 1 person for 6 days. Any way you slice it, this cake is easy to make, adorable and scrumptious.
I posted a “Victoria Sponge and Strawberries” as well as a “Ruby Red Victoria Sponge Cake with Lemon Mascarpone Filling” cake recipes a few years ago. They are larger cakes…..this is the “little sister” cake. If you wander over to those recipes you will find out a bit more about the history of the Victoria Sponge which is a good cake to make this week to celebrate summer, strawberries and the Big Wedding in London.
Later this year there will be a cookbook arriving on the dessert scene that features small cakes. “little everyday cakes” by Candace Floyd, published by Spring House Press. My wee cake is inspired by Candace’s upcoming book. I was lucky and pleased to be asked to work on styling the cakes for this book. It’ll be out in October, but if you want you can pre-order via Amazon.
Maybe we shouldn’t deny ourselves cake, but just go smaller.
If a 10″ springform pan went on a diet this is what they would look like. These are my favorite 6″ springform cake pans from Fat Daddio’s.
Layers baked and split into 4, cream whipped fluffy, local strawberries macerated with a bit of raw sugar….that’s all.
Local berries will go quickly…make it now.
A Wee Sponge Cake with Tennessee Strawberries and Whipped Cream
Special Tools: Two six inch cake pans, preferably springform as they are easier to get layers out of..but whatever you have that size.
- 1 1/4 cup self-rising flour, sifted
- 4 large eggs, separated
- 1/2 cup superfine sugar or powdered sugar
- pinch of sea salt
- coconut oil spray for greasing cake pans
- 2 to 3 pints of fresh, early summer strawberries, tops removed and rinsed
- 1/2 cup raw sugar
- 2 pints of heavy whipping cream
- powdered sugar
- Preheat oven to 350 degrees. Generously spray cake pans with coconut oil spray. This will actually add a nice subtle flavor to cakes. Set aside.
- Beat egg yolks and sugar together until creamy and pale.
- Beat egg whites until stiff.
- Whisk the egg whites into the egg yolk mixture.
- Working a little bit at a time, fold the flour into the egg mixture using a large spoon until blended. Fold in the sea salt.
- Scrape batter into cake pans. Bake for about 20 minutes until cakes are done in the middle. Let cool for a few minutes in the pans and then turn out onto a wire rack to cool completely.
- While cake layers are baking, toss together the berries and the raw sugar. If some berries are large then cut in half or into quarters. Set aside, in a smaller bowl, about 1/2 cup of the berries.
- Using a fork or potato masher, lightly crush remaining sugared berries just a bit. Let sit for about 30 minutes while cakes are baking and cooling.
- When cakes are totally cooled, split each layer into two thinner layers to make four.
- Whip cream to soft peaks.
- To assemble cake place one layer on a serving plate and cover with a third of the berries and juices and top berries with a third of the whipped cream. Repeat with next two layers and topping off with the fourth layer. Add the smaller bowl of berries, not crushed, on top of the cake. Chill for 1 hour before serving. The berry juice will soak into the cake layers somewhat and make for a delicious dessert. Dust with powdered sugar right before serving. If you happen to have any “sad” leftovers…then cover and chill cake up to 2 days.