Striped Sponge Recipe

You know I really am my own worst enemy, I make so much work for myself. I stupidly opened my great big cake-hole and asked Erik what he wanted me to bake for this week’s blog. He told me all about a little cake that he used to get as a child growing up in California. I cannot remember the name now, but the most important thing for Erik was the red and yellow stripes in the sponge.

Striped Sponge RecipeSo this is what I came up with and to make myself look considerably smarter than I actually am, rather than Striped Sponge Recipe I’m going to call it by the correct technical term… Wait for it… a Jaconde Imprime, oh-la-la, cover me in cling-film and call me a dessert!

This is a two part thin layer of sponge, first you cover a sheet of baking parchment in a coloured Jaconde paste and scrape a design in the surface of it (alternatively you can pipe your design onto the baking parchment. You freeze the sheet of paste and then cover it with a very thin layer of Jaconde sponge before baking it. When cooked you peel away the paper and bingo stripy sponge.

I would have liked to add some powdered fruit to the coloured paste to make it taste of strawberry, but I simply didn’t have the time. Without flavouring the paste the almond taste in the sponge came through and was very nice with the fresh strawberries.

There are two parts to the sponge, first you need to make a coloured paste for the pattern, freeze it and then add the sponge before baking.

To make my Strawberry Striped Cake Recipe You Will Need

Joconde paste

  • 50g Unsalted Butter, Softened1 Coloured past ingredients
  • 50g Icing Sugar
  • 50g Egg White, Room Temperature
  • 55g Self-Raising Flour
  • Gel colour of some powdered colour


Cream the butter and sugar until light and fluffy and gradually add the egg whites, beating them in well. Add a little food colouring and mix in well. Fold in the sifted flour and add more colouring if needed.

Step 23 scrape pattern

Prepare baking parchment to line two baking trays, take the paper out of the tray and lay it on your worktop. Spread a layer of the coloured paste onto the paper and then using a decorating comb make your pattern. Decorating combs are very expensive, so I am using a tile adhesive spreader and it costs pennies!

Repeat this process for a second baking tray. Pop each piece of paper back in their baking tray and put both trays in the freezer whilst you make the sponge.

Joconde Sponge4 sponge ingredients

  • 60g Egg Whites (1 to 2 eggs)
  • 10g Caster Sugar
  • 75g Ground Almonds
  • 75g Icing Sugar
  • 2 Small Eggs
  • 20g Self-raising Flour
  • 15g Unsalted Butter, Melted

Step 3

In a clean mixing bowl whisk the egg whites and caster sugar to form firm, glossy peeks. Set this aside.

Sift the icing sugar into another bowl, add ground almonds and add the eggs. Whisk for several minutes until it becomes fairly pale and thick. Fold in the flour gently.5 mix sponge

Fold about 1/3 of the whipped egg white into the almond mixture to lighten it. Fold in the remaining egg white gently.

Pour the melted butter slowly down one edge of the bowl and fold in gently until you see no more streaks of butter.

 Step 4

6 raw spongeSpread the sponge mix over the frozen paste – it should only be a thin layer. Be gentle, as you must not disturb the coloured paste under the sponge.

Bake in 210C, 200C (fan) oven, gas 8 for about 6-7 minutes, keep an eye on this as you want it just cooked, but not browned, you need it to say flexible.

Step 5

7 serving ringsPrepare your rings! I have a very smart professional set of ring moulds, you will probably not have these so you should use the indiviual metal ones – now available in supermarkets for a few pennies. You need to cut a piece of paper to fit the ring, without overlapping, this will be the template you use to cut up the sponge.

Step 68 cut stip of sponge

As soon as the sponge is cooked take the paper out of the tin and lay it (with the sponge still attached) on your worktop. Slice up the sponge into strips (using the paper template in step 5) peel the sponge off the baking parchment and fit them into the ring moulds. Work quickly here as the sponge will firm up when it is cold and will not want to curve.  Make sure you have the stripes on the outside!

C9 disc in the bottomut out discs to fit into the bottom of the mould.

Step 7

10 mascerate strawberriesSlice up some fresh strawberries, and macerate them, this sounds painful but could not be simpler. Just sieve a spoon of icing sugar onto the cut berries, this will make some of their juice ooze out.

Step 8

11 fill cakesWhip up whipping cream with a dash of vanilla and a tablespoon of icing sugar. Pipe a layer of cream into the bottom of your sponge cases, drain off the strawberries (we don’t want all of the juice) and spoon them on top of the cream. Fill the sponge cases to the top with cram and finish off with some grated chocolate.

11 finishedWe had these for pudding that evening and they went down very well, I dropped off 2 for my mother in law and her guest and also for our friend Marc who visited.  The moral of this story is come visit me on baking day and you could be packed off with something yummy!

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