Strawberry basil sponge cake
Inspired by a French Fraisier cake, this delicious dessert features two layers of fluffy sponge cake, sandwiched with a luscious basil mousseline cream, tangy strawberry basil compote, and fresh strawberries. It's the perfect cake for summer!
Equipment
- Nine inch pan - I use a spring form pan
- Mixing bowls
- Skillet or sauce pan
- Hand or stand mixer
- Piping bag and star tip (optional)
Ingredients
Sponge cake
- 1 cup (120g) all purpose flour
- 2 tbsp (30g) corn starch
- 1 1/4 tsp (5g) baking powder
- 5 eggs, separated
- 3/4 cup (150g) granulated sugar
Basil mousseline cream
- 2 cups (240g) whole or 2% milk
- 3/4 tsp vanilla extract
- pinch of salt
- 5 basil leaves, chopped, or more to taste
- 2 egg yolks
- 1 tbsp (15g) corn strach
- 1/4 cup (50g) granulated sugar
- 1 tbsp unsalted butter (for the pastry cream)
- 1 cup (236g) unsalted butter, room temperature
Strawberry basil syrup + strawberry topping
- 1 pint strawberries, diced
- 5 - 6 basil leaves, chopped, or more to taste
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) water
Instructions
Make the sponge
- Preheat your oven to 350°F and line a nine inch baking tin with parchment paper. Make sure the sides of the parchment paper are at least 3 inches wide in case he batter rises above the pan
- In a bowl, mix together the flour, corn starch, and baking powder
- Using a stand mixer fitted with a whisk attachment, whip the egg whites at medium speed until small bubbles form and they hold a soft peak. While continuing to whip, add 1/2 cup (100g) of the sugar a little at a time. Continue whipping until stiff peak forms
- In a large bowl, whisk the egg yolks with the remaining 1/4 cup (50g) of sugar until thick and pale and the mixture falls off the whisk in ribbons
- Fold the meringue into the egg yolks using a spatula. Do this in 3 parts and don't over-mix
- Sift and fold in the dry ingredients into the egg mixture, again in 3 parts. Be careful not to over-mix and deflate the batter
- Spread the batter in the baking pan. Place in the middle rack of the oven and bake for 20 - 22 minutes until lightly browned and a toothpick comes out clean
- Remove from the oven and immediately take out of the pan. Place on a wire rack to cool
Make the basil mousseline cream (pastry cream)
- In a skillet or sauce pan, heat the milk, vanilla extract, basil leaves, and salt to a low simmer. Remove from heat and let sit for 30 minutes to steep
- In a medium bowl, whisk together the egg yolks, corn starch, and sugar until the mixture is pale and thick and falls of the whisk in ribbons
- Slowly pour the hot milk into the egg yolks while whisking. Then transfer the whole mixture back into the pan. Heat on medium, whisking constantly, until the mixture thickens. Remove from heat and stir in the butter
- Strain to remove the basil leaves and cover with cling wrap, making sure the wrap touches the surface of the cream to prevent a film from forming. Let cool completely
Make the strawberry basil syrup
- In a small sauce pan, combine 1 cup of the diced strawberries, sugar, water, and basil leaves
- Bring to a simmer on low-medium heat and heat until slightly thickened
- Use a strainer to separate the strawberry basil compote and the syrup. Set aside and let both cool
Make the basil mousseline cream (combine pastry cream and butter)
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until smooth.
- While the mixer is running, slowly add the cooled pastry cream. Beat on medium speed until the cream is smooth
Assemble the cake
- Cut the cooled sponge cake into 2 equal layers. Brush each layer with the strawberry basil syrup
- Place one layer on a plate with the side with syrup facing up. Spread with a thin layer of mousseline cream. Pipe a thicker layer around the circumference
- Spread the strawberry basil compote in the center and fill with half of the remaining diced strawberries. Cover with another thin layer of mousseline cream
- Place the second layer of cake on top, with the side with syrup facing down. Decorate the top with the remaining mousseline cream and diced strawberries
- Serve immediately or place in the fridge to chill for a few hours or overnight