Strawberry Sponge Cake with Crème Pâtissière

Strawberry Season in Ontario: A Sweet Delight! June 27, 2023🍓🍓🍓🍓🍓
As the warmth of summer blankets the scenic landscapes of Ontario, there is an unforgettable excitement in the air. It's that time of the year again when fields of vibrant red strawberries adorn the countryside, signaling the arrival of the cherished strawberry season. From Niagara-on-the-Lake to Prince Edward County, Ontario embraces this bountiful fruit with open arms, showcasing its sweet and juicy flavors for all to enjoy.
Ontario's strawberry season typically begins in late May and lasts until the early days of July, offering food enthusiasts and nature lovers alike a precious window to savor the natural wonders of this delectable fruit. Thanks to the province's fertile soil, moderate climate, and dedicated farmers, Ontario is renowned for producing some of the juiciest strawberries in North America.
For locals and visitors alike, strawberry picking becomes a cherished tradition during this time of year. Families and friends gather, armed with baskets and wide smiles, as they venture into the lush strawberry fields. The experience goes beyond the fruits themselves; it is a chance to bond, enjoy the outdoors, and perhaps even engage in friendly competition to see who can find the juiciest, plumpest strawberry. Many farms in Ontario offer pick-your-own experiences, allowing individuals to savor the joy of handpicking their own bounty. One of the places my family visited for PYO strawberries over the weekend is the Uncle’s Scott Farm.

Strawberries are a good source of pectin and other soluble fibers that help lower cholesterol. They also contain BIOFLAVONOIDS , including red anthocyanin and ellagic acid, substances that may prevent some cancers. There are endless possibilities in strawberry season. I make simple dishes that allow the fruit to speak for itself such strawberry sponge cake or strawberry pierogi served with Greek yogurt and dandelion syrup. Also, if you happened to have extra batch your can make a strawberry syrup, strawberry cordial or strawberry wine.

Strawberry Sponge Cake with Crème Pâtissière is a delightful dessert that perfectly combines the lightness of sponge cake with the richness of crème pâtissière. This mouthwatering treat is both nutritious and delicious, making it a perfect choice for any occasion.

Remove gently from the springform pan using sharp knife

Strawberry Sponge Cake with Crème Pâtissière

By Zosia Culinary Adventures | Date: June 19, 2024

Preparation Time: 45 minutes

Baking Time: 20 minutes

Cake Assembly: 30 minutes

Time to set: over night or at least 8 hours

Yield: 16 servings

Yield: 16 portions (requires springform 26 cm in diameter)

Ingredients for the sponge cake:

• 3 large eggs, room temperature

• 2-3 tablespoons of hot water

• 100 g granulated sugar

• 1 teaspoon puree vanilla extract

• 1 teaspoon baking powder

• 100 g all purpose flour

• 50 g potato starch or corn starch

Ingredients for the Crème Pâtissière:

• 3 egg yolks

• 250g (approximately 1.25 cups) 3.25% milk

• 3 tbsp. all purpose flour, sifted

• 70 g sugar

• 1/4 pc of Vanilla bean or 1 tsp pure vanilla essence

Ingredients for the topping:

• 100 small strawberries or wild strawberries, washed, hulled and dried

• 1 package Jell-O Strawberry Jelly Powder, Gelatin Mix, 85 g

• fresh whipped cream for garnish

Instructions:

1. Preheat the oven to 180°C-190°C (356°F-375°F).

2. Line with parchment paper the springform, butter the bottom and the sides.

3. Separate the egg yolks from the egg whites.

4. In a large bowl beat the egg yolks with the hot water until frothy using a handheld electric mixer.

5. Add the sugar and vanilla extract to the egg yolk mixture and beat until smooth.

6. In the separate bowl beat the egg whites until they are stiff and pour them into the bowl on top of the creamy egg yolks.

7. Mix the flour, baking powder, and starch together and sift into the bowl over the egg whites.

8. With a large whisk gently fold the flour and egg whites into the egg yolk mix, working from the outside towards the center of the bowl. Do not stir.

9. Pour the batter into a buttered springform pan.

10. Bake the cake on the middle rack for about 20 minutes until golden.

11. Place the sponge cake upside down on a cooling rack, once cooled down put it back bottom up into the springform.

12. Prepare the crème pâtissière:

    • Mix egg yolks with half of sugar and all sifted flour with a whisk.

    • Pour milk into non-sticky pan, add remaining sugar and a vanilla bean that has been cut and all the seeds are scraped into the milk to ensure a delightful vanilla flavour. Place over a low heat until first bubbles appear.

    • Remove the milk from the heat and whisk gradually into the yolk’s mixture.

    • Pour the mixture back into the pot and place it back on the heat.

    • Bring the mixture into the boil stirring constantly, lower down the heat and simmer for couple more minutes.

    • Transfer it into a glass bowl, cover with saran wrap and let it cool in the water bath. Remove the vanilla bean out of the crème.

13. Spread the cold crème pâtissière over the top of the sponge cake, making sure that the entire cake is covered evenly and thoroughly including the sides. This will prevent the jello sliding down into the bottom of the cake.

14. Wash and hull all fresh small strawberries. Dry them on the paper towel and place them on top of the crème pâtissière.

15. Make strawberry jello as per instructions. Chill until partially set (about 10 minutes) and spread over the strawberry layer. Chill for at least 2 hors or until set.

16. Serve the strawberry sponge cake with freshly prepared whipped cream.

Bon Appetit!