Ukrainian Spring Cake



16 servings



Sponge Cake

3/4 cup all-purpose flour
1 tsp. baking powder
6 lg. eggs, separated
1 cup sugar


3 lg. egg yolks
2 tbsp. unsalted butter
2 tbsp. cornstarch
1-1/2 cup half and half (half milk and half cream)
1/4 cup sugar
2 tsp. vanilla
1/2 cup strawberry jam
1 qt. fresh strawberries, washed and hulled


1-1/2 cup whipping cream
2 tbsp. confectioners' sugar
1 tsp. vanilla


Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans.

Sponge Cake:
Sift the flour with the baking powder and set aside. In a large bowl, beat the egg whites with an electric mixer until frothy; gradually add the sugar and beat until stiff and meringuelike. In a small bowl, beat the yolks until frothy; fold the yolks and flour into the egg whites just until incorporated. Divide the batter evenly between the pans.

Bake for 30 minutes or until the centers spring bake when touched. Cool in the pans on a wire rack (centres of the cakes may sink slightly).

In a small non-reactive saucepan, mix the egg yolks, butter, cornstarch, half and half, and sugar. Cook, stirring, over medium heat until the mixture is smooth and thick. Remove from the heat, cover, and cool. Stir in the vanilla.

Cut the layers horizontally, making 4 layers in all. Place the bottom layer on a cake plate and spread with half the custard. Top with the next layer. Spread with the jam. Reserve a few of the nicest strawberries for garnish on top of the cake, then slice the remainder and arrange on top of the jam layer. Top with a third layer of cake. Spread with the remaining custard. Top with the remaining layer of cake.

No more than 1 hour before serving, make the topping. whip the cream and flavour with the confectioners' sugar and vanilla. Pile whipped cream on top of the cake and garnish with the reserved berries.

Author's Comments

A nice cake to make when strawberries are in season.

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