Step-by-Step Directions:
Prepare the Sponge Cake:
Preheat oven to 180°C (356°F).
In a large bowl, beat 6 eggs with 150 g sugar and a pinch of salt until pale and fluffy.
Gently fold in sifted flour and baking powder.
Melt the butter and heat the milk; slowly incorporate into the batter while mixing.
Bake the Sponge:
Line a 28×36 cm baking sheet with parchment paper.
Pour the batter in and level the surface.
Bake for 30 minutes until golden brown and springy. Let cool completely.
Make the Strawberry Compote:
In a saucepan, combine chopped strawberries, sugar, vanilla sugar, and water. Simmer a few minutes.
Dissolve cornstarch in water and stir into the mixture.
Cook over medium heat, stirring constantly, until thickened (about 3 minutes). Cool completely.
Prepare the Cream Layer:
Beat cream cheese until smooth.
Fold in cooled, melted white chocolate until creamy and combined.
Assemble the Cake:
Spread the cooled compote over the sponge cake.
Add an even layer of cream cheese mixture.
Arrange halved strawberries cut side down on top.
Add the Jelly Topping:
Dissolve red jelly sachets in boiling water.
Let cool until slightly thickened but still pourable.
Gently pour over strawberries to cover them.
Chill the Cake:
Refrigerate for at least 4 hours or until jelly is fully set.
Slice and serve!
Nutritional Information (Approx. Per Slice):
Calories: 370
Carbohydrates: 35 g
Protein: 6 g
Fat: 23 g
Sugar: 25 g
Fiber: 2 g
Calcium: 8% DV
Vitamin C: 50% DV
Serving Suggestions:
Serve chilled with a mint sprig garnish
Dust sides with powdered sugar
Pair with tea, coffee, or iced drinks
Add whipped cream for extra indulgence
Perfect as a birthday cake alternative
Common Mistakes to Avoid:
Overbaking sponge: Check at 25 minutes to avoid dryness
Pouring hot jelly: Always let jelly cool slightly before pouring
Skipping chilling: Chill for a full 4 hours minimum
Adding hot chocolate to cream cheese: Cool chocolate before folding
Not using parchment: Makes removing the cake difficult
Variations to Try:
Berry Mix: Combine raspberries and blueberries with strawberries
Chocolate Base: Use a chocolate sponge instead
Vegan: Use plant-based cream cheese and dairy-free white chocolate
Nutty: Add crushed almonds or hazelnuts between cake and cream
Tropical: Use mango or kiwi with matching jelly
Ingredient Spotlight: Strawberries
Strawberries are rich in vitamin C, polyphenols, and antioxidants. They’re naturally low in calories and high in water, making them both delicious and nutritious in desserts.
Conclusion:
This Strawberry White Chocolate Cream Cake is elegant, fresh, and unforgettable. Perfect for any occasion, it balances a light sponge base, smooth cream cheese filling, and juicy berries under a glossy jelly finish. Follow the steps, and you’ll have a bakery-quality dessert ready to impress!
Enjoy every slice!
