Comments on: Strawberry Sponge Cake https://tastykitchen.com/recipes/desserts/strawberry-sponge-cake-2/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: katiemarie https://tastykitchen.com/recipes/desserts/strawberry-sponge-cake-2/comment-page-1/#comment-33684 Sun, 25 Jul 2010 18:07:26 +0000 https://tastykitchen.com/recipes/?p=76618#comment-33684 Just wanted to say… some people out here appreciate the British recipes :-) I’m American but I bake by weight and I HIGHLY recommend it to everyone. It’s faster, easier, and more accurate (and you can convert from grams to ounces with a press of a button). At this point I’m not even interested in a recipe if it doesn’t list weights. So thanks!

]]> By: lynniehal https://tastykitchen.com/recipes/desserts/strawberry-sponge-cake-2/comment-page-1/#comment-31021 Mon, 05 Jul 2010 06:01:04 +0000 https://tastykitchen.com/recipes/?p=76618#comment-31021 Sure looks good but what does this mean? 200C/fan 180C/gas mark 6/392F/moderate??

Lynnie

]]> By: dominikazr https://tastykitchen.com/recipes/desserts/strawberry-sponge-cake-2/comment-page-1/#comment-30955 Sun, 04 Jul 2010 12:24:40 +0000 https://tastykitchen.com/recipes/?p=76618#comment-30955 My sincere apologies to all visitors from North America. The calculator that is used here converts all measures EXACTLY, hence the difficulty. Please find the logical US conversions below:
– 7 ounces (weight) Unsalted Butter, at Room Temperature
– 7 ounces (weight) Caster Sugar (caster sugar is equivalent to superfine sugar that you can get by grinding granulated sugar for about a minute or so)
– 4 whole Medium Eggs, at Room Temperature
– 1 teaspoon Vanilla Extract
– 7 ounces (weight) Self Raising Flour (self-rising flour that already contains baking powder)
– 1-1/2 cup Fresh Double Cream (double cream is thicker than whipping cream so use heavy whipping cream if double cream is not available)
– 1 pound or roughly 1/2 kg (weight) Freshly Picked Strawberries
– 1 teaspoon Icing Sugar (for Dusting)

I hope this helps. Enjoy your sponge cake!

]]> By: julkirk https://tastykitchen.com/recipes/desserts/strawberry-sponge-cake-2/comment-page-1/#comment-30927 Sun, 04 Jul 2010 00:11:25 +0000 https://tastykitchen.com/recipes/?p=76618#comment-30927 Caster sugar is regular white granulated sugar, double cream is heavy cream or whipping cream .

]]> By: lcjdaccb4 https://tastykitchen.com/recipes/desserts/strawberry-sponge-cake-2/comment-page-1/#comment-30895 Sat, 03 Jul 2010 17:00:10 +0000 https://tastykitchen.com/recipes/?p=76618#comment-30895 I really would like to try this, but I’m lost with the measurements…..I agree with you ladies…Help Ree!

]]> By: Oma Connie https://tastykitchen.com/recipes/desserts/strawberry-sponge-cake-2/comment-page-1/#comment-30865 Sat, 03 Jul 2010 03:39:35 +0000 https://tastykitchen.com/recipes/?p=76618#comment-30865 What is Caster Sugar? Also what is double cream?

]]> By: pegeburt https://tastykitchen.com/recipes/desserts/strawberry-sponge-cake-2/comment-page-1/#comment-30864 Sat, 03 Jul 2010 03:14:57 +0000 https://tastykitchen.com/recipes/?p=76618#comment-30864 You can update the systems from metric to US in the light blue box and get the US measurements…..but I’m trying to figure out if it’s worth it to measure 1 cup, 4 tablespoons, ¾ teaspoons, 1-⅞ pinch of Fresh Double Cream!! BTW, how do you measure 1-⅞ pinch of ANYthing?!? :(

]]> By: sharibaby678 https://tastykitchen.com/recipes/desserts/strawberry-sponge-cake-2/comment-page-1/#comment-30862 Sat, 03 Jul 2010 02:39:55 +0000 https://tastykitchen.com/recipes/?p=76618#comment-30862 Shoot! I want to make this but I’m having problems figuring out the grams & milliliters! :( No sponge cake for me.

]]> By: ABusyNest https://tastykitchen.com/recipes/desserts/strawberry-sponge-cake-2/comment-page-1/#comment-30831 Fri, 02 Jul 2010 18:59:54 +0000 https://tastykitchen.com/recipes/?p=76618#comment-30831 This looks delightful! I want to grab a spoon and dig right in!

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