Elizabeth Sponge Cake
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
Elizabeth Sponge Cake
Ingredients
- Sugar - 1 cup
- Wheat Flour - 1 cup
- Farm fresh eggs - 4 pieces
- Vanillin - a pinch
- Egg white - 2 pieces
- Water - 1 fl oz
- Condensed Milk - 1 can
- Butter - 14.1 oz
Step by Step guide
Step 1
Prepare the sponge: Separate the egg whites from the yolks, whip the egg whites into a thick foam. Gradually add sugar, one tablespoon at a time, and continue whipping until you achieve a white, airy mass.
Step 2
Once the egg white mixture is white and fairly thick, add the yolks one at a time (whisk the yolks lightly beforehand), continuing to whip the egg whites.
Step 3
Add the sifted flour with vanillin. It is important not to knead the dough; gently fold it with a spoon from the bottom up. The batter should be very airy.
Step 4
Pour the prepared batter into a greased baking pan and place it in a preheated oven at 190-392°F (375-400 degrees Fahrenheit) for 20-25 minutes.
Step 5
The sponge will rise 2-3 times. The main rule when baking sponge cake is to not open the oven door, or it will collapse.
Step 6
Let the finished sponge cool in the pan for about 5 minutes, then turn it out onto a wire rack and leave it for 3-4 hours (I baked it in the evening and left it overnight).
Step 7
Cut the sponge into 3 layers.
Step 8
Prepare the cream for the delicious sponge cake: Combine water with the yolks and condensed milk. Place the mixture over low heat and cook like an English cream until thickened. If you're worried about burning, use a double boiler. Whip the butter with vanilla sugar.
Step 9
Cool the thickened mixture and gradually add it to the whipped butter with vanilla sugar, mixing well each time.
Step 10
Assemble our delicious sponge cake: Spread cream between each layer of sponge. Decorate the sponge cake as you wish. Do not eat it immediately; let the cake soak. The sponge cake turned out tender, airy, and delicious...
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