Fluffy Sponge Cake with Strawberry and Mascarpone Filling

Ingredients

• 5 unidades Eggs (large) (At room temperature)
• 150 g Granulated sugar (Equivalent to 1 well-filled cup)
• 150 g All-purpose wheat flour (sifted) (Sifted twice for a light texture)
• 1 colher de chá Lemon zest (Optional, for aroma)
• 1 colher de chá Vanilla essence (Optional, for aroma)
• 80 ml Water (For simple syrup (1/3 cup))
• 100 g Sugar (for syrup) (Half the amount of water)
• 300 g Fresh strawberries (Wash, remove stems and slice)
• 250 g Mascarpone (Room temperature)
• 100 g Cream cheese (Room temperature)
• 100 ml Heavy cream (To give lightness to the filling)
• 1 colher de chá Powdered sugar (To dust the strawberries)

Instructions

1. Preheat the oven

   Turn the oven to 160°C and place the internal thermometer to confirm the actual temperature.

   Time: PT10M

   Temperature: 160°C

2. Prepare the pan

   Grease the pan with butter, line the bottom with parchment paper cut to the size of the base and lightly dust with flour (optional).

   Time: PT5M

3. Temper the eggs

   Remove the eggs from the refrigerator 1 hour beforehand or place them in warm (not hot) water for 10 minutes to reach room temperature.

   Time: PT10M

4. Beat eggs and sugar

   In a bowl, add the 5 whole eggs and 150 g of sugar. Beat on high speed until the mixture triples in volume, becomes very pale and reaches the “ribbon stage” (about 13 minutes).

   Time: PT13M

5. Add aromatics

   Fold in 1 teaspoon of lemon zest and 1 teaspoon of vanilla essence, mixing gently.

   Time: PT1M

6. Incorporate the flour

   Sift the flour (150 g) three times over the mixture and, using a spatula, make folding motions from bottom to top until no flour traces remain.

   Time: PT5M

7. Transfer to the pan

   Pour the batter into the prepared pan, leveling lightly with the spatula.

   Time: PT2M

8. Bake the sponge cake

   Place in the preheated oven and bake for 55 minutes.

   Time: PT55M

   Temperature: 160°C

9. Test for doneness

   With the tip of a nail or fingertip, gently press the center of the cake; it should give slightly and spring back quickly.

   Time: PT2M

10. Cool

    Remove the cake from the oven, unmold carefully and let cool on a rack for 20 minutes.

    Time: PT20M

11. Prepare simple syrup

    In a saucepan, combine 100 g of sugar and 80 ml of water. Bring to a boil over medium heat, cook 2 minutes, remove from heat and let cool.

    Time: PT5M

12. Prepare the mascarpone filling

    In another bowl, beat 250 g of mascarpone, 100 g of cream cheese, 100 ml of heavy cream, 1 teaspoon of vanilla essence and 1 teaspoon of powdered sugar until smooth.

    Time: PT5M

13. Slice the cake in half

    With a long serrated knife, make a careful horizontal cut, rotating the pan to ensure an even cut.

    Time: PT5M

14. Moisten the layers

    Brush each layer generously with the simple syrup using a pastry brush.

    Time: PT2M

15. Assemble the filling

    Spread the mascarpone cream over the lower layer, distribute the sliced strawberries and, if desired, drizzle a little more syrup.

    Time: PT5M

16. Close the cake

    Place the top layer over the filling and press lightly.

    Time: PT1M

17. Refrigerate before serving

    Place the assembled cake in the refrigerator for at least 2 hours to set the filling.

    Time: PT0M

18. Finish and serve

    Dust powdered sugar over the top and decorate with the reserved strawberries. Serve chilled.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated sugar: Demerara sugar, Brown sugar
• Instead of All-purpose wheat flour (sifted): Rice flour (for gluten-free version)
• Instead of Lemon zest: Orange zest
• Instead of Vanilla essence: Almond extract
• Instead of Fresh strawberries: Mixed berries
• Instead of Mascarpone: Cream cheese (slightly different texture)
• Instead of Cream cheese: Ricotta
• Instead of Heavy cream: Whipping cream

Equipment Needed

• Oven
• Oven thermometer (optional)
• 20 cm round pan
• Parchment paper
• Hand or stand mixer
• Large bowl
• Sieve or sifter
• Silicone spatula
• Long serrated knife
• Cooling rack
• Small saucepan
• Pastry brush (optional)
• Piping bag or spoon (optional)

Critical Steps — Do Not Skip

• Beat eggs and sugar until the volume triples (ribbon stage).
• Fold in the flour with gentle motions to retain the air.
• Test the cake’s doneness with the fingertip, not with a toothpick.

Chef Tips from the Video

• For an even more intense aroma, add the zest of a whole lemon while beating the eggs and remove it before folding in the flour.
• Replace half the flour with cornstarch for an even lighter crumb, like Japanese cakes.
• Use a silicone brush to spread the syrup evenly and control the amount.

Troubleshooting

Storage

Refrigerator: Up to 3 days, covered with plastic wrap.

Freezer: Up to 2 months, wrapped in aluminum foil and then in a freezer bag.

Room temperature: Not recommended, as the filling contains dairy.

Make-Ahead Tips

• Bake the sponge cake ahead of time and store in an airtight container.
• The syrup can be made two days in advance and stored in the refrigerator.
• Assemble the cake a day ahead; keep refrigerated until serving time.