Professional Baker Teaches You How To Make SPONGE CAKE!

Chef Anna Olson is here to teach you all of the tips and tricks you'll need to know to master this amazing shortcake recipe! Follow along and don't forget to leave a comment and let us know how it turned out!

Ingredients

Sponge Cake

6 large eggs, at room temperature
1 cup (200 g) sugar
1 Tbsp (15 mL) lemon juice
1 tsp (2 g) finely grated lemon zest
1 cup (150 g) all-purpose flour
¼ tsp (1.5 g) salt
2 Tbsp (30 g) unsalted butter, melted
1 tsp (5 mL) vanilla extract

Cream and Berries

1 ½ (375 mL) cup whipping cream
½ 125 g package brick cream cheese, at room temperature
⅓ cup (70 g) sugar
½ tsp (1 g) lemon zest
2 Tbsp (30 mL) lemon juice
1 tsp (5 mL) vanilla extract or vanilla bean paste
1 quart (664 g) fresh strawberries, hulled and sliced
⅓ cup (80 mL) good quality strawberry jam
Icing sugar, for dusting

Directions

Sponge Cake
1. Preheat the oven to 325 F (165 C). Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan.

2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. On medium speed, add the zest and juice.

3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup (250 mL) of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.

Cream and Berries

1. For the cream, whip the cream until it holds a soft peak when the beaters are lifted. In a separate bowl, beat the cream cheese to soften, and beat in the sugar, lemon juice and vanilla or vanilla bean paste. Fold in the whipped cream in 2 additions. Chill until ready to assemble.

2. When ready to assemble the cake, stir the berries with the jam to coat. Run a palette knife around the inside edge of the cake pan to loosen it, then remove it from the pan and peel off the parchment paper. Slice the cake in half horizontally. Spread half of the cream over the cake and top with half of the berries. Place the top of the cake over the berries, and top this with the remaining cream and berries, leaving an inch or two of the cake exposed around the outside edge. Dust this edge with icing sugar and chill until ready to serve.

The cake can be assembled up to 4 hours in advance.

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[mkivy]

One of my old time fav of my grandmas! She was straight from Scotland and was a wonderful baker. She and my mother were my inspiration to cook and bake...how I miss them both...I remember sitting on a stool next to one of them and they would allow me to stir batters and of course lick the spoon! My dad always ridiculed me bc I wasn’t outside playing sports or helping him in the garage working on cars or wood working...I had no interest...he hated that! Oh well, it was the strong women that shaped my life...and thank u to u dear Anna! Thank u!

[aparnamadhavan]

I'm amazed at how clean her work surface is! I mess up my entire kitchen trying to heat milk

[SanjanaTarannum]

Made this yesterday. Only omitted the sugar in the cream filling. My homemade jam was already quite sweet. Beautifully balanced out the tang of the cream cheese and whipped cream filling. Absolutely delicious. Loved it! Definitely will make it again.

[imcat-holic]

I made this recipe a year ago and it was a hit. I will keep this recipe . Amazing how easy chef Anna makes it and it really was perfectly delicious.

[jessicaheras]

I made your strawberry cream sponge cake for my grandsons birthday since it is his favorite cake and it was a big hit. It was my first time making this and it came out delicious. Thank you for your wonderful videos

[UrChula]

I just make this recipe and o my.. Was it delicious!! I loved it and it's pretty easy to make. Thanks.

[mariazoraiacanlas]

wow! i can't wait to make this cake too. thank you Ms.Anna for sharing this video recipe with us.

[mariagonzalez]

I was so excited to make this cake for my mother in law for mother's day! Everyone was so amazed that it was like 3/4 inch thick. Maybe I didn't whip the eggs enough. I guess I'll try again for father's day.

[sallymusicconcert]

Your sponge cake recipe is the best! Thanks so much Anna!

[kitty]

Hi, Anna. Just wanted to let you know that I've tried the recipe today and the sponge cake turned out great: soft, fluffy (even in my not-so-good oven)!! I am quite simply amazed, and it was ready within recommended 40 minutes. Granted, I screwed up the whipped cream (over-whipped it. My advice is to never whip it more that 1.5-2 minutes max), but it was my fault really. I've made use of the cream anyway, it solidified a bit in the fridge. But I am, quite frankly amazed just how beautiful the sponge cake itself turned out! This was my very first sponge cake ever. So, thank you for this wonderful recipe!!!! I've saved it for the future. I imagine it can be just as good with other berries.
I wonder, will the buttercream work with this sponge cake, or the icing cream like for the carrot cake?

[sladanajohn]

Just finished mine and it tastes AMAZING!! EASY FAST AND FRESH just the right thing for an unexpected guest!!

[marinajugovic]

Just like to say anna olsen you are one of the best chefs ive seen so far, your teaching is absolutely number 1👌👌 so clean so perfectly interpreted. Thank you 💕

[alisonadhofer]

My go too cake have not been very successful with cakes but this one works love it thank you so much for sharing ❤❤❤❤❤

[JesusIsLov]

I made this for my family 3 times!!! They love it and request it every time we have a get-together. Thank you Anna!

[lindysmith]

Thanks Anna for this easy to follow recipe. I was making good sponges for many years and then suddenly they were turning out like rubber. I didn’t know what I did wrong. Then I saw you on tv and saw that you did everything with your mixer. So today I folded in the dry ingredients in my mixer and have produced a good sponge.

[humarafi]

Hi Anna, what raising agent you have used or it doesn't need any as eggs & suger were beaten well. Or was it self raising flour.

[maryaustralizaguirre]

I tried this recipe today... and oh my God. It taste really good (according to my husband). 😄 thank you so much .

[mikehdz]

Gracias a Anna Olson por publicar traduccion en español
Thank you for translating your recipes in espeñol gretting, thanks.

[jakemate]

Greetings from Cortazar Guanajuato, México. I am amazing the way very easy to make yours cakes. I love yo see how yours magic hands and you explain step bye step, until having a rich cake with fresh stawberries. I like to tell you that I lovely of your channel dear Anna. Anywere all You to do is incredible..You get it a huge 10...Excuse me My poor English, but I am learning. Thanks for sharing your delicious recipe and congratulations. I hope to do it soon.

[johnamarielegaspi]

this is the best strawberry shortcake i watched looks easy and delicious with cream cheese.