Strawberry Sponge Cake

Strawberry Sponge Cake

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  • 2 cups fresh strawberries
  • 4 large eggs
  • 1 large egg white
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1 cup sifted cake flour
  • ½ tsp baking powder
  • 1 can RediWhip®
  • 12-16 oz water


Clean strawberries; set aside. In a large bowl, with a mixer on high speed, beat whole eggs, egg white, and sugar until thick and pale yellow, 4 to 5 minutes. Stir in vanilla. In a small bowl, mix flour and baking powder until blended. With a whisk, fold flour mixture into egg mixture until evenly blended. Scrape batter into mini loaf pans. Tap pan lightly on work surface to remove air pockets.

Place 2-piece rack into the bottom of the CanCooker and add 12-16 oz water. Place the mini loaf pans on rack. Close lid and steam on low to low/medium heat for 15-20 minutes or until a toothpick inserted in center of cake comes out clean.

Remove cake pans and run a knife between cake and pan rim to loosen sides. Place on a cooking rack and let cool for 10 minutes. Top with strawberries and RediWhip®. Serve warm or cool.

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