Amy’s Little Strawberry Sponge Cakes
Sponge cakes are called so because of their light and airy texture, resembling a sponge.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Amy’s Little Strawberry Sponge Cakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a muffin tin.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with milk.
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Gently fold in the chopped strawberries.
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Divide the batter evenly among the muffin cups.
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Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
