Classic Sponge Cake with Strawberries and Vanilla Custard

Name: Classic Sponge Cake with Strawberries and Vanilla Custard
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Norwegian
Ingredients: --- Cake Base ---; 4 pcs eggs; 200 g sugar; 200 g all-purpose flour; 2 tsp baking powder; --- Vanilla Custard ---; 5 dl milk; 1 pcs vanilla bean; 5 tbsp sugar; 4 pcs egg yolks; 1 tbsp cornstarch; --- Filling and Decoration ---; 4 dl heavy cream; 2 tbsp sugar; 500 g strawberries, cleaned and sliced

There’s something truly special about making a sponge cake from scratch. In May, when the first Norwegian strawberries appear, it’s the perfect time to make this classic. I remember as children, we always got a piece of Grandma’s cake on May 17th, and this recipe reminds me of those days.

This sponge cake is filled with silky vanilla custard and topped with fresh strawberries. The combination of airy cake base, cream, and sweet berries is heavenly. It’s worth the effort, trust me!

The sponge cake isn’t actually that difficult to make once you get started. The key is to whisk the egg mixture really well and make a good vanilla custard. Then it’s just about layering the velvety delights.

Feel free to experiment with other berries or fruits if you like. The cake can also be made a day in advance, making it perfect for larger gatherings.

Jump to recipe

Classic Sponge Cake with Strawberries and Vanilla Custard

Servings: 8 Prep Time: 45 Cook Time: 25 25

Rating: 5.0/5

( 1 votes )

Ingredients

--- Cake Base ---
4 pcs eggs
200 g sugar
200 g all-purpose flour
2 tsp baking powder
--- Vanilla Custard ---
5 dl milk
1 pcs vanilla bean
5 tbsp sugar
4 pcs egg yolks
1 tbsp cornstarch
--- Filling and Decoration ---
4 dl heavy cream
2 tbsp sugar
500 g strawberries, cleaned and sliced

Instructions

Preheat the oven to 180°C. Whisk the eggs and sugar until the mixture is pale and airy—this should take about 5-6 minutes.

Sift the all-purpose flour and baking powder together. Gently fold it into the egg mixture using a spatula to keep it airy.

Pour the batter into a greased springform pan (24 cm) and bake in the middle of the oven for about 20-25 minutes until golden and firm.

Cool the cake base on a rack. Once cooled, slice it into three layers using a sharp knife.

For the vanilla custard: Split the vanilla bean and scrape out the seeds. Put milk, vanilla seeds, and vanilla bean in a saucepan. Heat to just before boiling.

Whisk the egg yolks, sugar, and cornstarch together in a bowl. Pour the hot milk over while constantly whisking.

Return the mixture to the saucepan and carefully heat while stirring until the custard thickens. Remove the vanilla bean and cool the custard.

Whip the heavy cream with sugar until soft peaks form. Use a portion of the whipped cream to mix into the vanilla custard for extra smooth consistency.

Place the first cake layer on a serving platter, spread a layer of vanilla custard over it, and add sliced strawberries.

Continue with the next layer, vanilla custard, and more strawberries. Finish with the final layer. Top the cake with whipped cream and decorate with the remaining strawberries.

The cake becomes extra moist if left in the refrigerator for a few hours before serving.

Notes

Tip: For an extra fresh taste, you can brush the layers with a little orange juice before spreading the vanilla custard.

Variants & Tips

Vegetarian: Swap heavy cream with a plant-based alternative and ensure the vanilla custard contains no milk.
Faster version: Use store-bought vanilla custard and replace fresh strawberries with strawberry jam between the layers.

Serving Suggestions

Serve with a cup of freshly brewed coffee on the side.
Try it with a glass of bubbly for an extra festive occasion.

Frequently Asked Questions

Can I make the cake base in advance?

Yes, the cake base can be baked the day before. Wrap it well in plastic wrap and store in the refrigerator to retain moisture.

What can I use instead of strawberries?

Raspberries or sliced peaches work excellently in this cake. You can also try blueberries for a nice variation.

Can the sponge cake be frozen?

You can freeze the cake base, but I do not recommend freezing the entire cake with cream, as the texture will be affected when thawing.

How long does the cake stay fresh?

The sponge cake is best in the first 1-2 days but can be stored in the refrigerator for up to 3 days. Ensure it is well wrapped to avoid drying out.

📬

Få nye oppskrifter rett i innboksen

Meld deg på nyhetsbrevet og motta ukens beste oppskrifter — gratis!

Leter du etter noe spesielt?

Classic Sponge Cake with Strawberries and Vanilla Custard

Classic Sponge Cake with Strawberries and Vanilla Custard

Ingredients

Instructions

Notes

Variants & Tips

Serving Suggestions

Frequently Asked Questions

Can I make the cake base in advance?

What can I use instead of strawberries?

Can the sponge cake be frozen?

How long does the cake stay fresh?

Få nye oppskrifter rett i innboksen

Flere oppskrifter du vil like

Recommended equipment

Ikke gå glipp av nye oppskrifter!