Strawberry Sponge Cake

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    This is my all time favorite cake in the world. I grew up eating this type of cake. In fact, this is the type of cake I’m having at my wedding! We found a local Taiwanese baker who is going to make me a 3-tiered cake such as this one. I’m afraid to have my parents try this now cause I don’t want them to say, “oh! you should make this for your wedding day!!” Haha, I doubt they’d put that type of pressure on me, but you never know! Homemade cake is always pretty stellar ;)

    Anyway, so when I was younger and even today, I call it “Asian cake” because I only know of Asians that eat this type of cake.

    Now, hear me out – I’m not trying to pull some race card here, I’m just saying, I don’t know anyone that’s not Asian that enjoys this cake as much or makes this cake to eat. It’s usually the more dense & sweeter cakes that’s made within the typical American household.

    All Asian bakeries make this type of cake. I guess you can compare it to an angel food cake, but it’s not quite that dry nor foamy tasting. This cake is extremely light and spongy but not to the consistency of eating a sponge (if you’ve ever done that as a pastime of yours). It’s not as sweet as most cakes are; it’s rather a hint of sweetness. Then the frosting. Oh my gosh. The frosting. It is, as well, extremely light but it’s not overpowering in the sweet department. It’s just right. This is why Asians love this cake so much. We don’t like sweets to be uber sweet (I guess I’m a faulty Asian cause I like my sweets haha) where it gives you a cavity upon first bite. Remember my post about my dad? This is right up his alley.

    There’s barely any butter used in this cake and honestly, I’d have to say it’s fairly healthy. Just eating this cake makes you feel like you’re floating on a cloud cause of how light it all is.

    I decided to share this post with you today, instead of saving it in my backlog, because summer is coming to an end (wahhh) and I wanted you to be able to make this cake before you can’t find fresh strawberries anymore. Of course you can do this with whatever fruit filling your heart desires (even with jam filling or frozen fruit) but I love fresh strawberries and this reminds me of a strawberry shortcake. Grab a cup of tea or coffee and make this a delicious afternoon snack :) or know, whatever floats your boat.

    3 from 2 votes

    Strawberry Sponge Cake

    This strawberry sponge cake is light and airy and perfect for summer!
    Prep Time: 30 mins
    Cook Time: 45 mins
    Total Time: 1 hr 15 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 1 9-inch cake
    Calories: 234kcal
    Author: Julie Chiou
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    For the cake:

    • 4 eggs, whites & yolks separated
    • 9.5 tbsp granulated sugar, sifted once
    • 3 tbsp milk, room temperature
    • 1/2 tsp vanilla extract
    • 14 tbsp cake flour
    • 2 tbsp butter, melted
    • 1 cup strawberries, sliced

    For the stabilized whipped cream:

    • 1 tsp unflavored gelatin
    • 4 tsp cold water
    • 1 cup heavy cream
    • 1/4 cup confectioners' sugar
    • 1/2 tsp vanilla extract


    • Preheat oven to 350 degrees and grease a 9" cake pan. Set aside.
    • In a bowl of a stand mixer, add the sugar and egg whites and beat with whisk attachment until stiff and glossy.
    • Gently add the yolks, one at a time, to the egg white mixture until all is incorporated.
    • Remove the bowl from the stand then gently fold in milk, vanilla extract, and cake flour (in that order) with a spatula until combined. Gently fold in the melted butter.
    • Pour the cake batter into the prepared pan and bake for 25-30 minutes or until cake is golden brown. When pressed, the cake should spring back.
    • Cool the cake in the pan on a wire cooling rack completely.
    • While the cake is cooling, make your stabilized whipped cream.
    • In a small pot, sprinkle the gelatin over the 4 tsp. of cold water and let sit for 5 minutes. Do not stir. Once it's been 5 minutes, you may stir it and put it on low heat, constantly stirring, to dissolve the gelatin. Once dissolved, set aside.
    • In a bowl of a stand mixer, whisk the heavy cream, sugar, and vanilla extract until it has thickened. Then, slowly add in the gelatin mixture and beat until fluffy.
    • Once your cake has cooled, you may begin assembling it. With a sharp knife, slice the cake in half horizontally into 2 layers.
    • Spread a thin layer of the whipped cream on the bottom half of the cake layer and then top with strawberries. Gently spread another thin layer of whipped cream on top of the strawberries then place the other half of the cake layer on top. With the remaining frosting, frost the entire cake. When done, top with the remaining strawberries.
    • Serve immediately or put in fridge for a few hours and then serve.
    • I do not recommend this sitting for more than 2 days as it will harden a little and doesn't stay as spongy and light.


    Source: La Fuji Mama
    Servings: 10 Slices 
    *Nutrition facts are an estimate and not guaranteed to be accurate.
    Nutrition Facts
    Strawberry Sponge Cake
    Amount Per Serving (1 Slice)
    Calories 234 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Carbohydrates 25g8%
    Fiber 1g4%
    Sugar 16g18%
    Protein 5g10%
    * Percent Daily Values are based on a 2000 calorie diet.


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    Recipe Rating


  • Trisha says:

    Fabulous cake. Totally different technique from what i am used to with sponge but much, much easier. Love love love. Thanks. This is a keeper.

  • Sarah says:

    How long does it take to cool? Thanks

    • Julie says:

      The cake takes about 3-4 hours to completely cool.

  • Linda says:

    Hi Julie, can I substitute the “cake flour” with all purpose or self raising flour?

    • Julie says:

      Hi, no, please do not. The purpose of the cake flour is to give this cake its light & airy consistency.

  • Verite says:

    This recipe is superb! I made it for my husband’s birthday and used raspberries instead because those are his favorite. The cake was moist, spongy, light and soft. I just love this new ( it was for me anyway, and I consider myself quite a big foodie) method of creating the stiff peaks with the eggs first, and adding the melted butter at the very end. What a difference it makes and so-so delicious and pillowy. I was concerned that putting it in the fridge would dry it out but we ate it all up in three days and it actually got even better towards the end as the raspberry juice soaked into the sponge. REALLY terrific recipe. Will now be my go-to recipe for sponge cake. Thanks for sharing!

  • Margaret says:

    Hi there. Is it possible to have the ingredients measured in grams rather than tea or tablespoons?!?

    • Julie says:

      Hi, unfortunately, I don’t know how to measure/convert into that because where I’m from, I’ve only ever learned to measure that way :( sorry!

  • Heidi says:

    Hello, when I add the egg yolks one at a time, should I have beaten them first? I am in the UK and cannot find cake flour. Is that the same as self raising? Thank you. Can’t wait to try it!

    • Julie says:

      No, you don’t have to beat the egg yolks first. Cake flour is not the same as self rising flour, unfortunately. It’s completely different and you’ll need it in this recipe :( I’m sorry!!

      • Karina says:

        For every cup of cake flour substitute, use 14 tablespoons of all purpose flour and 2 tablespoons of corn starch, make sure you shift the flour & corn starch before measuring. Since this recipe calls for 14 tablespoons of cake flour, there’s 16 tablespoons in 1 cup, so I use 12 tablespoons of shifted all purpose flour and 1.5 tablespoon of corn starch.

  • Jo says:

    Hi! I was wondering if one can double this recipe and make a 4 layer cake without issue. Thanks!

    • Julie says:

      Yes, doubling this recipe should be okay.

  • Lily says:

    Hi Julie! I was wondering if there was a substitute on the cake flour. I searched up recipes on how to create a substitute for cake flour and I got AP flour minus 2 tbsp of AP flour plus 2 tbsp of cornstarch. would that work as a replacement for the cake flour? I was not so sure if it would work for this recipe. Thanks.

    • Julie says:

      Hi, yes that definitely works!

  • Gaille says:

    Do I need to preheat the oven? If so, in what tempature? And also what tempature should be set for baking this cake?

    • Julie says:

      It says it in step #1 of the recipe. 350 degrees Fahrenheit.

  • Amy says:

    Instead of a stand mixer, can I use a hand mixer instead?

    • Julie says:

      Yes, definitely!

  • Kelly says:

    I tried to make this, but it turned out flat! :( It was half an inch thick…no exaggeration. What did I do wrong? (The whipped cream was excellent though)

    • Julie says:

      bummer! did you use cake flour? are you baking at a higher elevation? did you fold the mixture vs. mixing? maybe you overmixed and it got too dense so it didn’t rise?

  • Inthepink says:

    I don’t know what I’m doing wrong but my cake smells so “eggy”; It’s a really strong eggy smell and the middle of the cake deflated almost completely. :”-(

    • Julie says:

      The sponge cake is supposed to be a bit “eggy” because of the amount of eggs used. The middle deflated likely because it wasn’t cooked all the way through.

  • Pc says:

    I have a few questions to ask you.
    Why some sponge cake recipes call for more egg whites than the egg yolks? Does more egg whites makes the cake more airy and fluffier? Also, some recipes have butter but some does not, so which one taste better in your opinion? I’m just very confused with these sponge cake recipes. I hope you could help explain more detail. Thank you in advance.

    • Julie says:

      Yes, egg whites make the cake more airy and fluffy because of the way you beat them. Butter is just preference.

  • Pc says:

    Can I use the 8″ cake pan for this recipe?

    • Julie says:

      You could but it would take longer to cook

  • Zane says:

    Hey Julie, would love to try this recipe out tomorrow for my husband’s birthday dinner. Everything seems clear, except i was wondering which oven function do you recommend to use?

    • Julie Wampler says:

      Hi Zane! What do you mean by oven function? When I made this, I made it on regular bake; not convection. Is that what you mean?

  • Kim says:

    Is there a substitute for confectioner’s sugar? Can I just use Splenda?

    • Julie Wampler says:

      No, those are two different types of sugar. Confectioner’s sugar is powdered sugar and Splenda is like granulated sugar.

  • Erika says:

    I want to try and make this cake but I want to pipe a flower design. Is the “frosting” workable? Will it take shape? (sort of like buttercream frosting does)

    • Julie Wampler says:

      No, I don’t think this will take shape!

  • Nikki says:

    Hi Julie, I just wanted to say I made the cake as you instructed and it was wonderful! I substituted with peaches. Light airy and not too sweet. Perfect. Thank you.

    • Julie Wampler says:

      so wonderful to hear! thank you for letting me know!

  • Jade says:

    Hi! Can you please tell me if you use a high power or low power on the hand mixer when you beat the eggs? My cake isn’t really rising and I’m not sure if it’s because I’m not beating it right or over beating.

    • Julie Wampler says:

      I use high

  • GreenOtter110 says:

    I don’t think that this recipe works. I tried it and it didn’t come out right.

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