The Margherita sponge cake with custard and strawberries is an extremely soft cake filled with pastry cream and strawberries…a true treat. It is suitable for any occasion, as a dessert for guests or for birthdays. There are several steps but it’s very easy.
- Difficulty: Very easy
- Cost: Budget-friendly
- Cooking time: 45 Minutes
- Portions: 6/8 servings
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients — Margherita sponge cake with custard and strawberries
- 2 cups all-purpose flour
- 6 1/4 tbsp cornstarch
- 3/4 cup + 2 tbsp granulated sugar
- 3/4 cup + 1 tbsp almond milk
- 5 eggs
- 1 packet baking powder for cakes
- Half grated lemon zest
- to taste powdered sugar
- strawberries
- to taste pistachio crumbs
- 2 cups almond milk
- 2 eggs
- 1/2 cup + 2 tbsp granulated sugar
- 6 1/4 tbsp cornstarch
- 1 lemon
Preparation — Margherita sponge cake with custard and strawberries
Let’s see how to make the cake.
Take the eggs and separate the yolks from the whites. In a bowl, put the yolks with the sugar and beat well with an electric whisk until you obtain a nice fluffy mixture. Add the vegetable oil and then the almond milk, mixing well. Gradually add the flour and sifted cornstarch, the baking powder and the grated lemon zest. In another bowl, whisk the egg whites until stiff peaks form and gently fold them into the prepared batter from the bottom up. Pour into a 9 1/2 / 10 1/4 in (24/26 cm) springform pan lined with parchment paper. Bake in a preheated oven at 329/338°F (165/170°C) for about 45 minutes. When ready, remove the cake from the oven and let it cool before filling it.
Meanwhile, heat the almond milk with the lemon zest. In a bowl, mix the eggs and sugar well, then add the cornstarch. Pour the hot milk into the mixture, remove the zest and mix well. Put it on the stove over low heat and bring to the boil for about 3 minutes to thicken. Let it cool. Clean and wash the strawberries, dry them a bit and cut them into pieces. Split the cake and moisten with almond milk; when the cream is cold, fill the cake with a generous layer of custard, add the chopped strawberries and dust with powdered sugar.
Notes
Store in the refrigerator because it contains custard, for about 2–3 days.
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