A soft and spongy Sabrina cake recipe by Sigalit Segev-Egozi, featured on the Instagram page israeli_kitchen@
Ingredients:
For the syrup:
1 cup (240 ml) water
1 cup (200 g) sugar
1 tbsp (15 ml) almond liqueur or brandy
For the cake:
1 cup (140 g) all-purpose flour
2 eggs
1 container (200 g) yogurt
1 tsp (5 ml) vanilla extract
1/2 cup (100 g) sugar
1 packet (10 g) baking powder
For the topping:
1 container (250 ml) heavy cream 38%
2 tbsp (25 g) sugar
For decoration:
Halved strawberries
Instructions:
In a bowl, mix all the cake ingredients with a whisk until you get a smooth batter.
Transfer the batter to a greased 26 cm (10-inch) baking pan.
Bake in a preheated oven at 180°C (356°F) for about 25 minutes, until the cake is golden.
While the cake is baking, prepare the syrup. Boil water and sugar in a small saucepan for about three minutes and remove from heat. Add almond liqueur or brandy and stir.
As soon as the cake comes out of the oven, pour a cup of cold water over it, followed by the hot syrup. Let the cake cool completely.
Whip the cold heavy cream with sugar until stiff peaks form and spread a generous layer over the cake.
Arrange halved strawberries on top for decoration.