Strawberry Sponge Cake With Chamomile Whipped Cream
Strawberry Sponge Cake With Chamomile Whipped Cream: A light, airy sponge cake bursting with fresh strawberries, all enveloped in a cloud of ethereal chamomile-infused whipped cream. This strawberry chamomile cake is the perfect dessert for a summer afternoon tea party, a delightful centerpiece for a special occasion, or simply a sweet escape from the ordinary.
Is there anything as delightful as a slice of homemade strawberry sponge cake? Now, imagine that cake elevated to new heights with the addition of a subtle, sweet floral twist. This recipe takes the classic combination of strawberries and cake and adds a touch of floral flair with chamomile.
The chamomile flavor:
As we prepare to move, I've been working my way through using all of my dried flowers and herbs. This week, I've been making my mark on my chamomile! First, this cake, then chamomile blueberry swirl cake, chamomile lemonade, and tender chamomile scones. It makes me wish I had a reason to throw a tea party. But do we ever really need a reason?
To get the chamomile flavor into this cake, you'll want to infuse the chamomile into your cream and let it sit in the refrigerator overnight.
Ingredients in this strawberry chamomile cake:
Sponge cake:
- 6 eggs
- 1 cup granulated sugar 200 grams
- 1 cup all-purpose flour 120 grams
- 1 teaspoon baking powder
Chamomile Whipped Cream:
- 8 ounces full-fat cream cheese, 1 standard brick, 225 grams
- 2 cups heavy whipping cream, 480 ml
- 1 cup confectioner sugar, 113 grams
- 2 tablespoons dried chamomile flowers
- 1 tablespoon vanilla extract
How to make it:
Sponge cake:
- Preheat your oven to 350°F, 176°C. Prepare 2 9-inch baking dishes by greasing the pans with butter, oil, or cooking spray and lining the bottoms with parchment. I used two. 9" Wilton heart cake pan I found at a local store. This is the most similiar I could find online, and it's even spring form!
- In a small, whisk together flour and baking powder and set aside.
- In the bowl of an electric stand mixer fitted with whisk attachment, beat your eggs for 1 minute on high speed. With the mixer on, slowly add in your sugar and continue beating for 10 minutes or until thick and fluffy. To test if your eggs are ready: let a thick ribbon of the mixture fall in a “figure 8” on top of the mixture. If it disappears immediately into the mixture, keep your mixer on and continue whipping the eggs. If your "figure 8" remains for a few seconds then it's done.
- Sift your flour mixture into fluffy egg mixture. Fold it into the batter with a spatula until incorporated. Do not over-mix.
- Divide evenly between prepared cake pans.
- Bake for 25 minutes, or until top is golden brown.
- Remove cakes by releasing the sides by sliding a butter knife around the outside of the cake.
- Let cakes sit and cool for one hour in the pan.
- Then, turn the cakes over onto a cooling rack to fully cool.
Chamomile Whipped Cream:
- Pour cream into a large jug with an airtight, sealable container. Add chamomile flowers and vanilla extract. Let it sit and infuse overnight in the refrigerator. Strain and discard chamomile.
- Whip room temperature cream cheese in the stand of your electric mixer for 2 minutes until fluffy. Be sure to scrape your bowl and get it all entirely whipped.
- Add the powdered sugar and whip again for 2 minutes, scraping down the bowl to incorporate it all.
- Slowly add in the chamomile cream with the mixer on low.
- When the cream is fully mixed in, turn up your mixer on high and allow it to mix until it is fluffy and has stiff peaks.
Assemble Cake
- Set one layer on a cake plate and add ½ of the whipped cream icing.
- Layer strawberries on top of the whipped cream icing.
- Continue with the next layer of cake
- Top the cake with the chamomile icing and strawberries
- Chill the Strawberry Sponge Cake With Chamomile Whipped Cream cake for 2 hours, uncovered, before slicing.
Strawberry Sponge Cake With Chamomile Whipped Cream
Strawberry Sponge Cake With Chamomile Whipped Cream: A light, airy sponge cake bursting with fresh strawberries, all enveloped in a cloud of ethereal chamomile-infused whipped cream.
Print Recipe
Ingredients
- 6 eggs
- 1 cup granulated sugar 200 grams
- 1 cup all-purpose flour 120 grams
- 1 teaspoon baking powder
- 8 ounces full-fat cream cheese 1 standard brick, 225 grams
- 2 cups heavy whipping cream 480 ml
- 1 cup confectioner sugar 113 grams
- 2 tablespoons dried chamomile flowers
- 1 tablespoon vanilla extract
- 2 cups of fresh strawberries for center and topping of cake
Instructions
- Preheat your oven to 350°F, 176°C. Prepare 2 9-inch baking dishes by greasing the pans with butter, oil, or cooking spray and lining the bottoms with parchment. I used two. 9" Wilton heart cake pan I found at a local store. This is the most similiar I could find online, and it's even spring form!
- In a small, whisk together flour and baking powder and set aside.
- In the bowl of an electric stand mixer fitted with whisk attachment, beat your eggs for 1 minute on high speed. With the mixer on, slowly add in your sugar and continue beating for 10 minutes or until thick and fluffy. To test if your eggs are ready: let a thick ribbon of the mixture fall in a “figure 8” on top of the mixture. If it disappears immediately into the mixture, keep your mixer on and continue whipping the eggs. If it remains for a few seconds then it's done.
- Sift your flour mixture into fluffy egg mixture. Fold it into the batter with a spatula until incorporated. Do not over-mix.
- Divide evenly between prepared cake pans.
- Bake for 25 minutes, or until top is golden brown.
- Remove cakes by releasing the sides by sliding a butter knife around the outside of the cake.
- Let cakes sit and cool for one hour in the pan.
- Then, turn the cakes over onto a cooling rack to fully cool.
- Pour cream into a large jug with an airtight, sealable container. Add chamomile flowers and vanilla extract. Let it sit and infuse overnight in the refrigerator. Strain and discard chamomile.
- Whip room temperature cream cheese in the stand of your electric mixer for 2 minutes until fluffy. Be sure to scrape your bowl and get it all entirely whipped.
- Add the powdered sugar and whip again for 2 minutes, scraping down the bowl to incorporate it all.
- Slowly add in the chamomile cream with the mixer on low.
- When the cream is fully mixed in, turn up your mixer on high and allow it to mix until it is fluffy and has stiff peaks.
- Set one layer on a cake plate and add ½ of the whipped cream icing.
- Layer strawberries on top of the whipped cream icing.
- Continue with the next layer of cake
- Top the cake with the chamomile icing and strawberries
- Chill the Strawberry Sponge Cake With Chamomile Whipped Cream cake for 2 hours, uncovered, before slicing.
Notes
To test if your eggs are ready: let a thick ribbon of the mixture fall in a “figure 8” on top of the mixture. If it disappears immediately into the mixture, keep your mixer on and continue whipping the eggs. If your "figure 8" remains for a few seconds then it's done.
Cake is best served same day it's assembled. If you plan to make it ahead of time, make the cake layers and whipped cream and don't assemble until two hours before you wish to serve.
Nutrition
Calories: 250kcal | Carbohydrates: 14g | Protein: 5g | Fat: 20g | Monounsaturated Fat: 5g | Sodium: 93mg | Potassium: 84mg | Fiber: 0.001g | Sugar: 13g | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 1mg
Servings: 10 slices
Calories: 250kcal
