Easy Freeze-Dried Strawberry Sponge Cake Recipe!
The incorporation of fruit, particularly strawberries, into a sponge cake contributes to its overall moistness and imparts a delicate sweetness. This adaptation offers a familiar and comforting treat, often evoking feelings of nostalgia associated with homemade baking. Furthermore, employing freeze-drying techniques in the creation of such a dessert presents a unique approach to preserving the fruit's flavor and texture while potentially extending the shelf life of the finished product.
Equipment
- Electric mixer (stand or hand-held)
- 9-inch round cake pan
- Measuring cups and spoons
- Mixing Bowls (various sizes)
- Whisk
- Spatula
- Parchment Paper (optional, for lining the cake pan)
- Wire Rack
- Sifter (for flour)
- Wooden Skewer or Toothpick
Ingredients
- 1 1/2 cups cake flour sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried strawberry powder
- Optional: 1/4 cup sliced fresh strawberries for garnish
Instructions
- Preheat oven to 350F (175C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the freeze-dried strawberry powder until evenly distributed.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Optional: Garnish with sliced fresh strawberries before serving.
- Tips: For a more intense strawberry flavor, add 1/4 teaspoon of strawberry extract along with the vanilla. If you dont have cake flour, you can substitute with all-purpose flour; for every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch.
Notes
Variations
The basic recipe for a freeze-dried strawberry sponge cake lends itself to numerous adaptations:
- Ingredient Swaps: The recipe can accommodate alternative flours, such as gluten-free blends, for those with dietary restrictions. Different types of milk, such as almond or soy milk, can be substituted for dairy milk. The granulated sugar can be partially replaced with honey or maple syrup for a different flavor profile.
- Regional Twists: A lemon zest or a splash of limoncello can be added to the batter to introduce a Mediterranean flavor. A sprinkle of cardamom or rosewater can provide a Middle Eastern flair.
- Dietary Adjustments: For a vegan version, egg replacements, such as flax eggs or commercial egg substitutes, can be utilized. The butter can be substituted with a vegan butter alternative or coconut oil. Reducing the sugar content can make it suitable for those monitoring their sugar intake.
- Enhanced Strawberry Flavor: Increase intensity by incorporating freeze-dried strawberry pieces into the batter for bursts of flavor and visual appeal. A strawberry glaze, made from freeze-dried strawberry powder and a liquid sweetener, can be drizzled over the cooled cake.
Serving Suggestions
This cake is versatile and can be served in various ways:
- Enjoy as a light afternoon treat with a cup of tea or coffee.
- Serve as a dessert following a light meal, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.
- Cut into squares and offer as part of a dessert buffet at parties or gatherings.
- Pair with fresh berries, such as blueberries or raspberries, for a more elaborate presentation.
Storage Tips
Proper storage is essential for maintaining the cake’s freshness and flavor:
- Store in an airtight container at room temperature for up to 3 days. This helps to prevent the cake from drying out.
- For longer storage, the cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil before freezing. Thaw completely at room temperature before serving.
- If the cake becomes slightly dry, it can be revived by brushing with a simple syrup or fruit juice before serving.
Frequently Asked Questions
- Question 1: Can fresh strawberries be used instead of freeze-dried strawberries?
Answer: While possible, fresh strawberries add moisture, potentially making the cake soggy. If using fresh strawberries, reduce the amount of milk in the recipe and consider pre-baking the strawberries to reduce their moisture content. - Question 2: How can the cake be prevented from sticking to the pan?
Answer: Ensure the cake pan is thoroughly greased and floured. Lining the bottom of the pan with parchment paper is also effective. - Question 3: What is the best way to ensure the freeze-dried strawberry powder is evenly distributed?
Answer: Gently fold the powder into the batter in small increments, being careful not to overmix, which can deflate the batter. - Question 4: Can this cake be made ahead of time?
Answer: Yes, the cake can be baked a day ahead of time and stored at room temperature in an airtight container. Frosting or garnishing should be done just before serving.