Ingredients
Vanilla sponge
butter (room temperature)
150g
5.25oz
0.60cup
10tbsp
sugar
250g
8.75oz
1cup
16.75tbsp
vegetable oil
50g
1.69fl oz
flour
310g
10.85oz
1.24cup
20.77tbsp
egg
3pc
buttermilk
250ml
8.25fl oz
1cup
16.75tbsp
salt
pinch
baking soda
1tsp
vanilla extract
1tsp
The cream
cream cheese
450g
15.75oz
1.80cup
30.15tbsp
butter (room temperature)
150g
5.25oz
0.60cup
10tbsp
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
cream
50ml
1.65fl oz
3.35tbsp
vanilla extract
to taste
Additionally
fresh strawberries
Method
Vanilla sponge
Preheat oven to 356F (180C).
Prepare the baking tins: 1 with a diameter of 20cm (7.87 inch), or 2-3 with a diameter of 16-18cm (6.30-7.09 inch); line with parchment or grease with butter and sprinkle with flour.
- Sift the flour, baking soda and salt. Set aside.
- Beat soft butter with sugar until fluffy, for at least 5-7 minutes.
- Pour in vegetable oil, and beat again.
- Add the eggs one at a time, beating each time until smooth.
- Add vanilla extract, and beat.
- Pour half of the butter.
- Then add all the dry ingredients in batches while continuing to beat.
- At the end, mix in the rest of the buttermilk with a spatula.
- Pour the batter into the baking tins.
- Bake in the preheated oven at 356F (180C) for 35 minutes if there are two tins, or at least 40 minutes if you have one large. Check the readiness wit a skewer. It should come out dry from the center.
- Cool the spoge on a wire rack. If desired, cut each sponge into 2 parts (or into three if you have just on big sponge).
The cream
- Beat the butter with powdered sugar until fluffy.
- Add the cold cream cheese, and beat.
- Pour in the cream, and beat again.
Apply the cream on each sponge cake, and layer with strawberry slices.
Enjoy!
