📝 About This Recipe
Celebrate the summer solstice with this stunning centerpiece, inspired by the traditional Swedish Maypole. This light-as-air sponge cake is layered with luscious vanilla pastry cream, tart strawberry jam, and clouds of whipped cream, all crowned with a 'pole' of fresh berries and edible wildflowers. It captures the essence of a Nordic summer: bright, fresh, and irresistibly sweet.
🥗 Ingredients
Sponge Cake (Genoise)
- 4 large Eggs (at room temperature)
- 1 cup Granulated Sugar
- 1/2 cup All-purpose Flour (sifted)
- 1/2 cup Potato Starch (provides a light, airy texture)
- 1 teaspoon Baking Powder
The Filling
- 2 pounds Fresh Strawberries (hulled and sliced; reserve some whole for the pole)
- 1/2 cup Strawberry Jam (high quality or homemade)
- 1 cup Vanilla Pastry Cream (chilled (Crème Pâtissière))
Topping & Decoration
- 3 cups Heavy Whipping Cream (very cold)
- 3 tablespoons Powdered Sugar
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 handful Edible Flowers (such as pansies, cornflowers, or violas)
- 5-6 sprigs Fresh Mint
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper, but do not grease the sides; this allows the sponge to climb.
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2
In a large bowl or stand mixer, beat the eggs and granulated sugar on high speed for about 5-8 minutes until the mixture is thick, pale, and leaves a ribbon trail when the whisk is lifted.
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3
Sift the flour, potato starch, and baking powder together. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the air bubbles.
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4
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
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5
Let the cake cool in the pan for 10 minutes, then run a thin knife around the edge and invert onto a wire rack to cool completely. This cake is best sliced when cold.
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6
Once cooled, slice the cake horizontally into three even layers using a long serrated knife.
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7
Whip the cold heavy cream with powdered sugar and vanilla bean paste until stiff peaks form. Be careful not to over-whip into butter.
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8
Place the bottom cake layer on a serving platter. Spread a thin layer of strawberry jam, followed by the vanilla pastry cream, and a layer of sliced strawberries.
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9
Place the second cake layer on top. Spread a generous amount of whipped cream and another layer of sliced strawberries.
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10
Place the final cake layer on top. Cover the entire top and sides of the cake with the remaining whipped cream, smoothing it with an offset spatula for a clean look or swirling for a rustic feel.
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11
To create the 'Midsummer Pole' effect, stack 3-4 large, uniform strawberries vertically in the center of the cake, securing them with a wooden skewer if necessary.
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12
Decorate the base of the strawberry pole and the edges of the cake with whole berries, edible flowers, and mint leaves to mimic a blooming meadow.
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13
Let the cake chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld and the sponge to soften slightly from the cream.
💡 Chef's Tips
Use potato starch alongside flour; it is the secret to the signature light, 'bouncy' Swedish sponge texture. Ensure your eggs are at room temperature to achieve maximum volume during whisking. For the cleanest slices, use a serrated bread knife and wipe it clean with a warm, damp cloth between each cut. If you cannot find edible flowers, use extra mint and small wild strawberries for a similarly beautiful, natural aesthetic. Always assemble the cake at least an hour before serving, but no more than 6 hours, as the cream can eventually make the sponge too soggy.
🍽️ Serving Suggestions
Serve with a chilled glass of Swedish Elderflower Cordial or sparkling wine. A side of extra fresh strawberries tossed in a little lemon juice and sugar enhances the brightness. Pair with a hot cup of strong Swedish coffee (Fika style) to balance the sweetness of the cream. For an adult twist, macerate the sliced strawberries in a splash of Grand Marnier or Limoncello before layering.