This Strawberry Cheesecake Cotton Sponge Cake with Strawberry Jelly is a beautifully layered dessert combining airy chiffon sponge, silky strawberry cream cheese, and a delicate strawberry jelly topping. The sponge cake is light and moist, infused with vanilla, while the cream cheese layer is smooth, rich, and bursting with fresh strawberry flavour. A glossy strawberry jelly adds a vibrant finish, enhancing both the taste and presentation. Each layer is carefully balanced for the perfect bite—soft, creamy, and refreshingly fruity. Ideal for special occasions or as an elegant treat! 🍓

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Cotton Sponge Cake (Chiffon)
24 x 34 cm pan
• 3 egg yolks
• 45ml (3 tbsp) warm milk
• 45ml (3 tbsp) neutral oil
• 5ml (1 tsp) vanilla extract
• 60g (½ cup) cake flour
• 3 egg whites
• A pinch of salt
• 55g (¼ cup + 1 tbsp) sugar

Strawberry Coulis
• 250g (9oz or 1¾ cups) fresh or frozen strawberries
• 50g (4 tbsp) sugar
• 2 tsp lemon juice

Strawberry Cream Cheese Layer
• 200g (7oz) cream cheese, softened
• 40g (3 tbsp) sugar
• 200ml (1 cup) heavy cream, cold
• 100g (½ cup) strawberry coulis
• 6g (2 tsp) powdered gelatine, bloomed with 30ml (2 tbsp) cold water

Strawberry Jelly Layer
• 80g (1/3 cup) strawberry coulis
• 75ml (1/3 cup) water
• 8g (2½ tsp) powdered gelatine, bloomed with 30ml (2 tbsp) cold water

Strawberry Syrup (For Moisture & Flavour)
• 3 tbsp strawberry coulis
• 2 tbsp water
• Optional: ½ tsp strawberry liqueur (e.g., strawberry schnapps or crème de fraise) for extra depth

Preheat oven to 170°C (340°F)
Bake for 20-22 minutes until golden brown and springy

#backyardchef #chiffon #strawberrycake #strawberry

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