Strawberry Sponge Cake from a Sheet Pan – A simple mug recipe in just 5 minutes! This strawberry sponge cake is fluffy, light, and incredibly delicious. The simple mug recipe makes it especially practical, as no kitchen scales are required. With fresh strawberries or other fruit of your choice, the cake becomes wonderfully fruity. Perfect for a quick treat!
Have you been craving a quick, fluffy, and fruity cake that’s ready in a flash? Then this simple mug recipe for strawberry sponge cake is just what you need! With just a few ingredients and no complicated weighing, this cake always turns out great – perfect for spontaneous baking moments.
The airy sponge cake combined with juicy strawberries creates an irresistible taste experience. Whether with coffee, as a dessert, or for special occasions – this cake is a true classic that delights young and old. Its easy preparation makes it suitable even for baking beginners.
Try it and enjoy a light, fruity cake that melts in your mouth.
Ingredients
For the sponge cake:
4 eggs
1 cup sugar
1 sachet vanilla sugar
1 cup oil (e.g., sunflower oil)
1 cup water
1.5 cups flour
1 sachet baking powder
For the topping:
Approx. 300–400 g strawberries (or other fruit such as cherries, raspberries, peaches)
For dusting:
Powdered sugar
Preparation
- Prepare the oven
Preheat the oven to 180°C (top/bottom heat).
Line a baking sheet or a rectangular baking pan (approx. 25 x 30 cm) with parchment paper or grease it. - Separate the eggs and prepare the mixture.
Separate the eggs.
Combine the egg yolks, sugar, and vanilla sugar in a large mixing bowl and beat with a hand mixer or stand mixer on high speed for 3-5 minutes until the mixture becomes lighter in color and increases in volume. - Add the wet ingredients
While beating, slowly add the oil and then the water until well blended. - Stir in the flour mixture
In a separate bowl, mix the flour and baking powder.
Gradually add the dry ingredients to the egg mixture and gently fold in with a spatula or whisk to keep the batter light and fluffy. - Beat and fold in the egg whites
Beat the egg whites with a pinch of salt until stiff peaks form.
Carefully fold the egg whites into the batter with a whisk or spatula. Do not stir, but gently fold in to keep the batter fluffy. 6. Pour the batter into the pan and top with fruit.
Pour the finished sponge cake batter evenly onto the prepared baking sheet and smooth it out.
Halve or slice the strawberries and distribute them evenly over the batter. Alternatively, you can use cherries, raspberries, or other fruit.
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