A simple celebration cake featuring a light sponge cake soaked with milk, layered with caramelized condensed milk, fluffy whipped cream, and fresh strawberries. Perfect for birthdays and special occasions.
Strawberry & Caramel Cake
Ingredients
For the Sponge Cake
For the Cream
For the Syrup
For Assembly
Instructions
-
Prepare the Sponge Cake Batter
- Preheat the oven to 165°C (330°F).
- Grease a cake pan with butter.
- Add the eggs and sugar to a large bowl.
- Beat until light, fluffy, and increased in volume.
- Add the vanilla essence.
- Add the oil.
- Mix for a few more seconds.
-
Add the Flour
- Sift the cake flour.
- Add it gradually to the egg mixture.
- Fold gently using a spatula.
- Use circular motions from bottom to top to maintain the airy texture.
-
Bake the Sponge Cake
- Pour the batter into the prepared cake pan.
- Bake at 165°C (330°F) until the toothpick test comes out clean.
- Remove from the oven.
- Allow the sponge cake to cool completely.
-
Prepare the Cream
- Add the whipping cream to a bowl.
- Add the sugar.
- Add the vanilla essence.
- Add the lemon zest.
- Add the sour cream.
- Whisk until the mixture becomes thick and creamy.
- A hand whisk or mixer can be used.
-
Syrup the Sponge Cake
- Once the sponge cake has completely cooled, pour the milk evenly over it.
- Allow the sponge to absorb the liquid.
- Alternatively, use a simple sugar syrup if preferred.
-
Add the Caramel Layer
- Spread the caramelized condensed milk evenly over the soaked sponge cake.
- Cover the entire surface with a smooth layer.
-
Add the Cream
- Spread the whipped cream mixture over the caramel layer.
- Smooth the top evenly with a spatula.
-
Decorate with Strawberries
- Slice the fresh strawberries.
- Arrange them generously over the cream layer.
- Decorate as desired.
Refrigerate the cake before serving. Slice and enjoy.