Sponge Cake with Cream
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
8
Description
Cream fat content 30%. Zest of half a lemon.
Ingredients
- Salt - a pinch
- Cream - 20 fl oz
- Sugar - 3 tablespoons
- Farm fresh eggs - 6 pieces
- Wheat Flour - 5.3 oz
- Meyer Lemon Juice - 1 tablespoon
- Citrus Zest Mix - 1 piece
Step by Step guide
Step 1
Sift 150 grams of flour twice through a sieve. Separate the egg whites from the yolks — we will need 5 yolks and 6 whites.
Step 2
Add a pinch of salt to the egg whites. Using a mixer on medium speed, beat the egg whites until they form a large foam, then increase the speed and gradually add 100 grams of sugar while continuing to beat. Beat until a fluffy and not too dense foam forms.
Step 3
In a separate bowl, beat the prepared yolks at high speed, gradually adding 100 grams of sugar while continuing to beat until pale.
Step 4
To the beaten yolks with sugar, add the zest of half a lemon and 1 tablespoon of lemon juice, and continue to beat for another one to two minutes.
Step 5
In a bowl with the beaten yolks, add the beaten egg whites, then sift the flour for the third time and gently fold in one direction from top to bottom until a homogeneous sponge batter forms.
Step 6
Pour the batter into a 24-centimeter diameter baking pan lined with parchment paper and greased with butter. Spread the batter so that the center is slightly thinner than the edges.
Step 7
Bake the sponge in a preheated oven at 338°F for 1 hour. Do not open the oven while the sponge is baking and try to keep quiet. Check readiness with a wooden stick.
Step 8
Let the baked sponge cool slightly, remove it from the pan, place it on a rack, and allow it to cool and rest for 3–4 hours.
Step 9
In a mixing bowl, pour in 600 milliliters of cold cream with a fat content of at least 30%. Add 3 tablespoons of sugar and whip until fluffy and thick cream forms. Add the zest of half a lemon and mix.
Step 10
Cut the rested sponge horizontally into 3 equal layers. Place one sponge layer on a plate where the cake will be assembled, spread 1/3 of the cream on top, cover with the second layer, and spread cream again.
Step 11
Place the last layer on top and cover the top and sides of the cake with cream.
Step 12
Decorate the sponge cake with rosettes made of meringue or cream, fresh berries, and mint leaves. Allow the cake to soak and serve at the festive table.
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