Strawberry Sponge Cake

A great cake recipe for any occasion:

Separate the eggs. Beat the eight egg yolks with half of the sugar until very creamy. Beat four egg whites with the remaining sugar until very firm (use the other egg whites elsewhere). Preheat the oven to the highest setting (240-250 °C).

Add the beaten egg whites to the egg yolk mixture, sift the flour and fold in with a spoon. Spread the dough on a baking tray lined with parchment paper and bake for about 10 minutes.

It should have a golden yellow color.

Spread a kitchen towel over it and turn the sponge out onto it. Dampen a dishtowel, use it to scrape the parchment paper and carefully peel it off.

Cool for about fifteen minutes. Meanwhile, clean the strawberries and whip the whipped cream. Reserve four exceptionally thick strawberries.

Cut the base into three equal parts. Spread a thin layer of whipped cream on the bottom layer and place the whole strawberries close to each other on top. Place the next bottom and fill it thickly with whipped cream. Place the top layer on top and spread the cake on top and all around with the remaining whipped cream.

Cut the thick strawberries in half and place them on top. Finally, sprinkle the almond kernels on top.

Tip: If you like it sweeter, you can add one or two tablespoons of sugar to the whipped cream.

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