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strawberry daisy sponge cake recipe featured
Avatar photoSara Khalid

Strawberry Daisy Sponge Cake Recipe

Light genoise sponge layers filled with fresh strawberries and whipped cream, topped with charming daisy decorations. This Aussie-inspired strawberry daisy sponge cake recipe bursts with summer flavors, fluffy texture, and effortless elegance—perfect for teas or parties.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: Australian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE SPONGE:
  • 4 large eggs, separated, room temperature
  • 225g (1 cup) caster sugar, divided
  • 175g (1 1/2 cups) self-raising flour, sifted
  • 1 tsp vanilla extract
  • FOR THE FILLING & DECOR:
  • 300ml (1 1/4 cups) double cream
  • 500g (1 lb) fresh strawberries, hulled & sliced
  • 100g (1/2 cup) icing sugar
  • 50g (1/4 cup) unsalted butter, softened

Equipment

  • Electric mixer
  • 2 x 20cm sandwich tins
  • Piping bag
  • Wire racks

Method
 

  1. strawberry daisy sponge cake recipe recipeCard1
  2. Step 1: Preheat oven to 180°C (350°F), grease and line two 20cm tins. Whisk egg whites over simmering water to stiff peaks, adding 100g sugar gradually until glossy (sabayon method, 5-7 minutes). Whisk off heat with yolks and remaining sugar to ribbon stage (10 minutes total)—batter triples, holds trails.
  3. Step 2: Fold sifted flour in thirds gently, add vanilla. Divide into tins, bake 20-25 minutes until golden/springy. Cool 5 minutes in tins, then racks fully (1 hour)—visual: edges pull away.
  4. Step 3: Whip cream with 2 tbsp icing sugar to peaks. Layer: sponge, cream, strawberries; repeat. For daisies, beat butter/icing sugar, pipe petals around jam centers on parchment, chill, arrange atop. Dust and chill 30 minutes before serving.

Nutrition

Calories: 350 | Carbohydrates: 48 | Protein: 5 | Fat: 15 | Fiber: 2 | Sugar: 32

Notes

STORAGE: Refrigerate covered up to 3 days. Freeze sponges 1 month; thaw fridge overnight.
MAKE AHEAD: Bake sponges 2 days ahead, fill day-of.
SUBSTITUTIONS: Gluten-free flour blend; yogurt for cream.
PRO TIPS: Sabayon over bain-marie prevents graininess; fold flour swiftly to retain air; macerate berries 10 min for juice.
SERVING SUGGESTIONS: Afternoon tea wedges with tea; plate with mint; pairs with fruit salad for parties.
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