Nutritional Information
Per serving (approximate values):
Calories: 420
Protein: 5g
Carbohydrates: 55g
Fat: 22g
Fiber: 2g
Sodium: 180mg
Ingredients
For the Sponge Cake Base:
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (120ml) milk, at room temperature
For the White Chocolate Cream Layer:
8 ounces (226g) good quality white chocolate, finely chopped
2 cups (480ml) heavy cream, very cold
1/4 cup (50g) granulated sugar (adjust to taste)
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
2 tablespoons cold water
1/2 cup (about 4-5 medium) fresh strawberries, hulled and finely diced or pureed
For the Fresh Strawberry Jelly Topping:
1 lb (450g) fresh strawberries, hulled and sliced thinly
1 cup (240ml) water (or clear apple/white grape juice for richer flavor)
1/4 cup (50g) granulated sugar (adjust to taste, depending on strawberry sweetness)
2 teaspoons unflavored gelatin powder
2 tablespoons cold water
1 tablespoon fresh lemon juice (optional, for brightness)
Instructions
Prepare the Sponge Cake Base:
Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch (20x20cm) square baking pan, or line with parchment paper, leaving an overhang on two sides for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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