Sponge Cake with Strawberries in Sherry Syrup

Author: Canadian Living

Marinated strawberries add glamour to a no-fail orange sponge cake. For a nonalcoholic syrup, replace the sherry with pulp-free orange juice.

  • Portion size 12 servings
  • Credits : © CanadianLiving.com


  • 1/2 cup granulated sugar
  • 1 strip orange rind
  • 1/2 cup medium sherry
  • 2 cups halved strawberries
  • 2 tablespoons slivered almonds
Sponge Cake:
  • 1 cup sifted cake and pastry flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs separated
  • 1/4 teaspoon cream of tartar
  • 2/3 cups granulated sugar
  • 1 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla


Sponge Cake: Grease 9-inch (2.5 L) springform pan; line bottom with parchment paper. Set aside.

In bowl, whisk together flour, baking powder and salt ; set aside. In separate bowl, beat egg whites with cream of tartar until soft peaks form. Beat in half of the sugar, 1 tbsp (15 mL) at a time, until stiff peaks form; set aside.

In large bowl, beat egg yolks with remaining sugar until thick and pale, about 2 minutes. Beat in orange rind and juice and vanilla. Add flour mixture; stir just until combined. Stir in about one-quarter of the whites; fold in remaining whites. Scrape into prepared pan, levelling top.

Bake in centre of 325°F (160°C) oven until cake springs back when lightly touched and tester inserted in centre comes out clean, about 45 minutes. Let cool on rack for 10 minutes. Remove side of pan; invert cake onto rack. Remove bottom of pan; let cool completely. Peel off paper. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Meanwhile, in saucepan, bring sugar, orange rind and 1/2 cup (125 mL) water to boil over medium-high heat, stirring. Add sherry; let cool. Discard orange rind. Pour into bowl. Add strawberries; marinate for at least 1 hour. (Make-ahead: Cover and refrigerate for up to 8 hours.)

In small skillet, lightly toast almonds over medium heat, about 2 minutes.

Place cake on serving plate; cut into 8 to 12 wedges, keeping shape of cake. Spoon strawberries and about one-third of the syrup over cake. Sprinkle with almonds. Serve with remaining syrup.

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 76 mg
  • Protein 3 g
  • Calories 161.0
  • Total fat 2 g
  • Cholesterol 62 mg
  • Saturated fat 1 g
  • Total carbohydrate 30 g


  • Iron 7.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Sponge Cake with Strawberries in Sherry Syrup