FourFour Two: Strawberry Sponge Cake article Strawberry Sponge cake is a common sponge cake recipe, but this strawberry sponge recipe has a twist that will make it even more popular.

This strawberry sponge makes a perfect dessert for the holidays. 

It is also perfect for when you have the kids, but you also have to have a bit of extra space for the dessert. 

The recipe uses strawberries that are soaked overnight in water, then cooked in a pan with butter and sugar.

The strawberries then turn into a soft sponge cake that has a nice texture. 

Ingredients: 2 1/2 cups all-purpose flour 1 cup sugar 2 cups all purpose flour 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla extract 1/3 cup water 2 eggs 1/8 teaspoon cinnamon 1/5 teaspoon nutmeg 1/1 teaspoon baking powder (or more) 2 cups strawberries, peeled and sliced 1/16 cup powdered sugar 1/6 cup strawberry syrup 1 teaspoon pure vanilla extract Directions: Preheat oven to 350 degrees F. Spray a 9-inch cake pan with nonstick spray.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and cinnamon on medium-high speed until light and fluffy, about 1 minute.

Beat in the vanilla, sugar and strawberry syrup.

Reduce speed to low and add the eggs one at a time, beating well after each addition.

Slowly add the flour mixture and continue beating until the dough comes together. 

Knead dough into a ball, about 6 inches in diameter, then flatten into 1/10-inch thick disks. 

Roll out disks into a 1-inch-thick circle and place in the prepared baking pan.

Bake for about 15 minutes, until the tops are golden brown.

Cool slightly before transferring to a wire rack to cool completely.

Recipe Notes: If you are using fresh strawberries, soak overnight in fresh water.

You can also soak strawberries in water overnight and then add them to the sponge cake.