Strawberry Mini Cakes Recipe 🍓🤍 Fluffy chocolate sponge, creamy whipped topping, and fresh strawberries – a lovely dessert for any occasion!😍 📝 Ingredients Makes approx. 8 pieces (from a 27 × 18 cm / 10.5 × 7″ rectangular pan, cut out with a round cutter) For the chocolate sponge: • 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 For the topping: • 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 🤍 Instructions 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. 🤍 - @foodwithstyle_official