Sponge cake with cream

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make sponge cake with cream? Measure out the necessary ingredients for the light sponge cake. They should be at room temperature. Take large eggs.

2. STEP 2

   

   Mix flour with baking powder and sift through a sieve. Oxygenated flour will increase the rise of the sponge cake during cooking, making it fluffier and airier.

3. STEP 3

   

   Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. Dry the eggs, divide into whites and yolks. Do this very carefully so that not a drop of yolk gets into the whites, otherwise you won’t be able to beat the whites.

4. STEP 4

   

   Beat the yolks at high speed with a mixer with half the amount of sugar and vanilla sugar until smooth. Continue beating the yolks while gradually adding hot water. The mass should become lighter and fluffier. When visible streaks from the mixer appear on the surface of the beaten yolks and do not disappear within a few seconds, stop beating.

5. STEP 5

   

   In a clean, dry, grease-free container, beat the egg whites with salt. Start beating at low mixer speed until light foam forms. Without stopping whipping, add the remaining sugar in small portions. Gradually increase the mixer speed to maximum. Beat the egg whites until stiff and stable. The protein foam in the inverted bowl should be motionless.

6. STEP 6

   

   Using gentle movements from top to bottom, fold the whipped whites into the yolk mixture. It is convenient to do this with a silicone spatula.

7. STEP 7

   

   Pour sifted flour with baking powder into the resulting mass in small portions, while simultaneously mixing the dough carefully and gently. And at the same time, this should not be done for long in order to preserve the airiness of the dough as much as possible.

8. STEP 8

   

   The biscuit dough turns out fluffy, light and airy.

9. STEP 9

   

   Line the bottom of a baking dish with a diameter of 20-22 cm with parchment. There is no need to grease the walls of the mold so that the biscuit dough rises better, as if clinging to the dry sides.

10. STEP 10

    

    Place the pan with the dough in an oven preheated to 180 C for 30-35 minutes. Do not open the oven during baking so that the sponge cake does not collapse due to a sudden temperature change. Bake the sponge cake until golden brown on top. Check readiness with a wooden skewer; it should come out dry from the middle of the sponge cake, without adhering dough particles. Cool the cake slightly in the pan, then remove and let cool completely on a wire rack.

11. STEP 11

    

    Prepare the ingredients for the chocolate sponge cake. They should also be at room temperature.

12. STEP 12

    

    Mix flour with baking powder and cocoa, sift through a sieve to increase the airiness of the baked goods. Next, repeat steps 3-6, similar to preparing a light sponge cake.

13. STEP 13

    

    Add the mixture of dry ingredients and cocoa into the resulting mass in small portions, stirring with gentle movements from top to bottom.

14. STEP 14

    

    The chocolate dough turns out fluffy and homogeneous.

15. STEP 15

    

    Place the dough in a mold with the same diameter (20-22 cm).

16. STEP 16

    

    Bake the chocolate sponge cake in an oven preheated to 180 C for 30-35 minutes. However, follow the recommendations given in step 10 when baking a light sponge cake. Cooking times and modes may differ from those indicated; be sure to take into account the operating characteristics of your oven.

17. STEP 17

    

    It is better to let the finished biscuits stand for 10-12 hours so that the crumb thickens. Then the biscuit will crumble less when cut into cakes. I cut off the tops of the biscuits and cut each into 2 layers..

18. STEP 18

    

    For the cream, use cream with a fat content of at least 33%. Before whipping, the cream and the form in which it will be whipped must be well cooled.

19. STEP 19

    

    Start whipping the cream and vanilla at low mixer speed. Add the caster sugar gradually while the cream is whipped to soft peaks. If you add the powdered sugar all at once or before you start whipping the cream, it may not whip. When the cream becomes thicker, increase the mixer speed. The whipped cream should hold its shape and not spread. Stop whisking at this point. Do not over-whip the cream to prevent it from becoming oily.

20. STEP 20

    

    Start assembling the cake. Place the cake on a plate, sprinkle it evenly with any fruit or berry juice. Instead of juice, you can use any syrup. I started with chocolate cake.

21. STEP 21

    

    Spread the buttercream in an even layer onto the soaked crust.

22. STEP 22

    

    Cover the cream layer with a light cake layer.

23. STEP 23

    

    Repeat soaking and brush the cake with cream.

24. STEP 24

    

    Alternating layers, assemble the entire cake. Grease the cake with cream on top and sides. Place the finished dessert in the refrigerator for 5-6 hours so that it is soaked and the cream is stabilized.

25. STEP 25

    

    Before serving, decorate the cake as desired and serve. I used crumbs from the crushed chocolate cake top, black cherries and lemon balm leaves. Bon appetit!