Name: Strawberry Mini Cakes Recipe
Cook time: 12 min
Total time: 12 min
Yield: 8 pieces
Ingredients: 3 medium eggs; 1 pinch of salt; 90 g sugar (about ½ cup); 1 tsp vanilla extract; 60 g all-purpose flour (½ cup); 20 g unsweetened cocoa powder (about 3 tbsp); 10 g cornstarch (1 tbsp); 1 tsp baking powder; 250 ml heavy cream (¾ cup + 1 tbsp); 1 packet whipped cream stabilizer (optional); 1–2 tbsp powdered sugar (to taste); Fresh strawberries, washed and halved or sliced; Optional: a thin layer of strawberry jam for spreading

Directions

1
Preheat your oven to 180 °C (350 °F) top/bottom heat or 160 °C (320 °F) fan. Line a 27 × 18 cm (10.5 × 7″) rectangular baking pan with parchment paper.
2
Beat the eggs with the salt until foamy. Slowly add the sugar and continue beating for at least 5 minutes until very light and airy. Mix in the vanilla extract.
3
In a separate bowl, combine flour, cocoa powder, cornstarch, and baking powder. Gently fold the dry mixture into the egg foam without overmixing.
4
Spread the batter evenly in the prepared pan and bake for about 12–15 minutes, or until the sponge is springy (do a toothpick test).
5
Let the sponge cool completely. Then use a round cutter (about 6–7 cm / 2.5″) to cut out small circles.
6
Whip the cream with powdered sugar and whipped cream stabilizer (if using) until stiff. If desired, spread a very thin layer of strawberry jam on each sponge round.
7
Pipe the whipped cream on top (e.g. with a star tip) and decorate with fresh strawberries.
8
Chill before serving or enjoy right away. These little cakes are wonderfully light and fruity – perfect for guests, special occasions, or simply to treat yourself.