Ingredients
Sponge cake
4 large eggs
1 /2 teaspoon cream of tartar
1 /2 cup caster sugar (or finely processed granulated sugar), divided (gula biasa atau
gula halus)
1 cup cake flour
1 /4 teaspoon kosher salt
1 /4 cup vegetable oil
3 /4 teaspoon vanilla extract
Juice of 1/2 lemon
1 tablespoon water
Simple syrup and frosting
1 /4 cup water
1 /4 cup granulated sugar
Peel of 1/2 lemon
1 cup heavy cream
1 /4 cup confectioners' sugar
1 teaspoon vanilla extract
1 pinch kosher salt
1 pint strawberries, hulled and sliced (or any seasonal fruit of your choosing, such as
mandarin oranges or kiwi)
Directions
1. Preheat oven to 350°F. Use the base of a 6-inch aluminum cake pan (do
not use nonstick) to trace a circle on a sheet of parchment paper. Cut
out circle and place on the bottom of the cake pan. Cut another sheet of
parchment paper 6 inches by 20 inches and nestle into the sides of the
cake pan to form a collar. Do not grease the pan or the parchment.
2. Separate eggs carefully, putting whites in the bowl of a stand mixer and
yolks in a large bowl. Whip egg whites with the whisk attachment on
medium speed until soft peaks start to form. Add cream of tartar and
mix until incorporated. Mix in 1/4 cup sugar, a little bit at a time, until
incorporated. Continue whipping until stiff peaks have formed.
3. To the yolks, add the rest of the sugar and beat vigorously with a whisk
until yolks are pale in color and fall in ribbons when the whisk is lifted.
Add vegetable oil, vanilla extract, lemon juice, and water, and whisk to
combine.
4. Sift cake flour and salt together 3 to 4 times in a separate bowl, then stir
into yolk mixture, a little at a time, until incorporated.
5. Rewhip egg whites for a few seconds if needed to ensure stiff peaks.
Using whisk, add one-third of the whites into the yolk mixture, using few
and gentle strokes to incorporate the mixture. Add another third and stir
in gently.
6. Switch to a spatula, and this time take the yolk mixture and add to the
remaining one-third of the whites in the mixer bowl. Very gently (so as to
not deflate the air incorporated into the whites), fold the batter until just
combined and no white streaks remain.
7. Pour batter into the collared cake pan, stopping if the batter hits the top
of the pan. Tap the cake pan on the counter a few times to release any
air bubbles.
8. Bake for 30 to 45 minutes, until tester comes out clean. Cake should be
well-browned on top, and the middle should spring back when lightly
pressed. Carefully remove cake from the pan and parchment paper,
using a knife to loosen the sides if needed. Cool on a wire rack.
9. While cake is cooling, make the simple syrup: In a small saucepan, bring
1/4 cup water, 1/4 cup granulated sugar, and lemon peel to a near boil,
turning the heat off when the water just starts to simmer. Stir to dissolve
sugar and place in fridge to cool.
10. Whip heavy cream in mixer until soft peaks form. Add vanilla and a
pinch of salt to incorporate, then keep whipping on medium speed while
adding in powdered sugar, a bit at a time, until stiff peaks form.
11. To assemble cake, trim the top brown pieces off the cake. Cut cake in
half horizontally to make two layers. Place one layer on a cake stand,
and brush some simple syrup over the top of the cake. Spread a layer of
whipped cream, and then arrange strawberry slices to cover. Place
second layer of cake, brush simple syrup, and ice your cake fully with
whipped cream. Decorate the top of the cake with strawberry slices, and
brush a bit more of simple syrup on the fruit. Chill in fridge before
serving.
