Sponge cake Christmas ball

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make a Christmas ball sponge cake? Measure out the ingredients needed to make the sponge cake. Take large eggs. The amount of ingredients is indicated for one biscuit. You need to make two biscuits. If you have two identical baking dishes, you can immediately make the dough from double the amount of ingredients.

2. STEP 2

   

   Mix flour with baking powder and sift to enrich the flour with oxygen. Thanks to this, the sponge cake will rise better during baking and will turn out fluffy and airy.

3. STEP 3

   

   Wash the eggs. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. Carefully separate the eggs into whites and yolks. Not a drop of yolk should get into the whites, otherwise they will not beat.

4. STEP 4

   

   Beat the yolks with half the sugar and vanilla sugar until smooth. Without stopping whisking, pour very hot water into the yolks in a thin stream. Beat until fluffy and light. When the mixer beaters begin to leave visible marks, stop beating.

5. STEP 5

   

   Wash the mixer whisks and dry well. In a dry, fat-free container, beat the egg whites. Start beating at low mixer speed until soft foam forms. Without stopping whipping, add the remaining sugar in small portions. Gradually increase the mixer speed to maximum. Beat the whites until a thick, stable mass is obtained. In an inverted bowl, the whites should be motionless.

6. STEP 6

   

   Add half of the whipped whites to the yolks. Fold in the egg whites using a gentle scooping motion with a spatula.

7. STEP 7

   

   Pour half of the flour sifted with baking powder into the resulting mass. Also, gently stir in the flour from top to bottom.

8. STEP 8

   

   Add the rest of the whites to the dough, continuing to use the spatula carefully so as not to disturb the airy structure of the whites.

9. STEP 9

   

   Add the remaining flour and mix as well.

10. STEP 10

    

    The dough turns out homogeneous and airy.

11. STEP 11

    

    Line the bottom of the baking pan with parchment. There is no need to grease the walls of the mold. Transfer the dough into the mold. My mold is 20 cm in diameter.

12. STEP 12

    

    Bake the biscuit in an oven preheated to 180 C for about 30 minutes. Do not open the oven for the first 15-20 minutes so that the sponge cake does not collapse due to a sharp temperature change. Bake the sponge cake until golden brown. Cool the finished biscuit slightly and remove from the mold. It is better to let the biscuit rest for 10-12 hours so that the crumb becomes denser and crumbles less when cutting into cakes. Prepare the second sponge cake in the same way.

13. STEP 13

    

    Prepare ice cream to decorate the cake. Take high-quality butter, without milk fat substitutes (fat content 72.5-82%). Remove it from the refrigerator in advance to allow it to soften. Corn starch can be replaced with potato starch.

14. STEP 14

    

    In a small saucepan, combine eggs, sugar, vanilla and cornstarch. Mix everything well with a whisk.

15. STEP 15

    

    Pour in a little milk, stir until smooth.

16. STEP 16

    

    Add the rest of the milk, stir.

17. STEP 17

    

    Place the pan over moderate heat. Stirring constantly, heat the milk until hot. The mass will begin to thicken. Reduce heat to minimum and, stirring vigorously, bring the mixture until thickened. When the custard base slowly drips from the spatula, it is ready.

18. STEP 18

    

    Remove the pan from the stove and cover with cling film “in contact” to prevent a crust from forming on the surface. Cool the custard base to room temperature.

19. STEP 19

    

    Beat soft butter with vanilla sugar until creamy.

20. STEP 20

    

    Stir the custard base into the butter, adding it 1-1.5 tbsp at a time. l.

21. STEP 21

    

    Beat the cream at low mixer speed until smooth. It is very important that the oil and custard base are at the same temperature, then the cream will be homogeneous and will not separate. Cool the finished cream.

22. STEP 22

    

    Cut the biscuits into 3-4 layers.

23. STEP 23

    

    Place one sponge cake bottom up, and place the second sponge cake on top of it, top up.

24. STEP 24

    

    Lightly trim the top and bottom of the cake around the circumference to create a ball-like shape for the cake. Set aside the trimmings.

25. STEP 25

    

    Prepare the buttercream. Take cream with a fat content of at least 33%.

26. STEP 26

    

    The cream and whipping container must be well cooled. Start whipping the cream with vanilla at low mixer speed, gradually adding powdered sugar. When the cream becomes thicker, increase the speed to high. The whipped cream should hold its shape and not spread. It is important not to over-whip the cream so that it does not become oily.

27. STEP 27

    

    Soak the bottom sponge cake with a little juice or syrup.

28. STEP 28

    

    Apply buttercream on top.

29. STEP 29

    

    Cover with the second cake layer and also soak it in juice and spread with cream.

30. STEP 30

    

    Collect the entire cake this way. Apply buttercream on top on all sides. Leave a little cream.

31. STEP 31

    

    Mix the cake scraps with the reserved buttercream, form the top of a Christmas ball and place it on top of the cake.

32. STEP 32

    

    To decorate the cake, the “Ice cream” can be painted in any color. I used orange, green and blue dyes. You can take the colors that you like best. Using a culinary attachment, decorate the cake with chilled cream to your taste, as your imagination dictates. Place the finished cake in the refrigerator so that it soaks and the cream becomes more stable.

33. STEP 33

    

    Cut the Christmas ball cake into portions and serve. Bon appetit!

Comments on the recipe

nafany

22.09.2023

4.9

Hello. Very good recipe! I want to bake it. For me, not a professional, for a “kettle”, “chew” please. I quote: “... Place one sponge cake bottom up, place the second sponge cake on top of it with the top up.” So I baked a sponge cake, cut it, where and how should I put the bottom layer? Thank you.