Sponge cake with butter cream

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make sponge cake with buttercream? First, prepare the necessary ingredients for the dough according to the list. Take the highest grade flour. Take large, selected eggs. If the eggs are small, take 6 pieces. You will learn all the intricacies of preparing a fluffy sponge cake by reading an article on this topic. Link at the end of this recipe. Turn on the oven to 190 degrees in advance.

2. STEP 2

   

   In a bowl, beat eggs with sugar until fluffy. The airiness of the finished sponge cake depends on how you beat the eggs. You can’t beat the mixture until it’s white and thick—the whites will lose the air bubbles that lift the dough. And in this case, even baking powder will not help. The dough will either not rise at all or rise very weakly.

3. STEP 3

   

   Gradually add the sifted flour with baking powder. It is important to sift the flour to saturate it with oxygen. This will make the biscuit softer and rise well when baking. Read more about flour in the article below the steps.

4. STEP 4

   

   Gently stir the dough with a spatula. The dough should remain fluffy and airy.

5. STEP 5

   

   Cover a baking sheet with parchment and grease it with vegetable oil. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. Pour the dough onto a baking sheet and smooth it out. Bake the cake in an oven preheated to 190℃ for about 15 minutes. Read more about how to choose the right baking time and temperature in the article. The link is at the end of the recipe.

6. STEP 6

   

   Cool the finished cake.

7. STEP 7

   

   Then cut out an even number of round pieces Ø 5-7 cm from it.

8. STEP 8

   

   Return the cake scraps to the still hot, turned off oven and dry. Then grind the trimmings in a blender into fine crumbs.

9. STEP 9

   

   Do the impregnation. You can replace cognac with brandy, rum or a less strong liqueur. You can remove alcohol from the impregnation altogether.

10. STEP 10

    

    Mix warm water, sugar and cognac and stir until the sugar dissolves.

11. STEP 11

    

    Now prepare the cream. The butter should be at room temperature, so remove it from the refrigerator in advance.

12. STEP 12

    

    Using a mixer, beat the cold cream until the mixture thickens and the whisk marks remain. For information on how to whip cream correctly, read the article below the steps. It is very important to choose high-quality cream that will whip well. Choose cream with a fat content of at least 33%.

13. STEP 13

    

    Add soft butter and vanilla to the cream.

14. STEP 14

    

    Beat again at low speed until smooth. It is important not to beat the cream so that it does not separate. Once you have achieved homogeneity, turn off the mixer.

15. STEP 15

    

    Assemble the cakes. Soak the biscuit pieces with syrup.

16. STEP 16

    

    Coat half of the pieces with cream. Cover with the second part of the sponge cake.

17. STEP 17

    

    Coat the top and sides of the cakes with cream and sprinkle with biscuit crumbs.

18. STEP 18

    

    Decorate the cakes with fruits, berries and mint and serve. Bon appetit!

Comments on the recipe

Teresa*k

15.10.2023

4.5

Consolidation! I want to try the chocolate sponge cakes.

little cat

15.10.2023

4.6

Making sponge cake with buttercream is not at all difficult. The products are affordable, the process does not require much effort, and the results are impressive. Made it for my husband's birthday. At first the guests did not believe that these were homemade cakes and not bought from a pastry shop. Thank you very much for the recipe!