If you like me are a big fan of creamy anything soups, then you will love this creamy spinach soup. It is easy to make, is nutritious and very delicious. I spotted this recipe a while ago while leafing through my friend Miriam’s huge recipe collection and used it shortly after. The family loved it, and even the kids who are usually not on good terms with poor spinach, ate the soup with much gusto.
Now that we’ve made our perfect sponge cake, it’s time to take this classic to the next level – slather it with whipped cream and adorn with strawberries and you have a double classic. You can’t go wrong with cream and berries combination. Enjoy!
Strawberry Whipped Cream Cake
Barely adapted from Williams-Sonoma Baking
To make the cake you will need:
1 sponge cake
Vanilla cake syrup (recipe follows)
Whipped cream (recipe follows)
About 1 cup hulled, sliced strawberries
Prepare the sponge cake as directed in the linked recipe. While it is cooling, prepare the vanilla syrup and whipped cream.
Vanilla Cake Syrup
Makes about 1 cup, enough for one 9-inch (23 cm) cake
1/3 cup sugar
1/3 cup water
juice of 1/2 lemon, strained (about 3 tablespoons)
1 teaspoons vanilla extract
In a small saucepan over high heat, combine the sugar and water and bring to a boil. As soon as the sugar dissolves, remove the pan from the heat and stir in the lemon juice and vanilla. Let cool before using.
1 + 1/2 cup heavy cream, cold
3 tablespoons confectioner’s (powdered) sugar
1/2 teaspoon vanilla extract (optional)
In a mixing bowl, combine the cream, confectioner’s sugar and if using, vanilla extract. Using a mixer, beat on a medium-high speed until stiff peaks form.
To Assemble the Cake:
Place the cooled cake base on a flat surface. Using a long, serrated knife and a sawing motion, split the cake horizontally into two even layers. Put one layer, cut side up, on a cardboard circle, or a work surface surface where you will be assembling the cake.
Using a pastry brush, coat the cake layer with cake syrup (use half of the syrup). Mound about half of the whipped cream in the center of the layer and using an icing spatula or a knife, spread it to the edge. Arrange the slices of strawberry over the cream, reserving a few to decorate the top.
Flip the other layer over onto the filling, cut side up. Brush the top layer with the remaining cake syrup. Spread the remaining whipped cream evenly over the top layer and around the cake. Decorate the cake with the reserved strawberries. Refrigerate immediately and serve chilled.