Sponge cake with cream: recipe, tips and baking nuances

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

No one with a sweet tooth will definitely refuse such a delicious cake. Delicate biscuit texture, light cream and refreshing taste of berries in jelly can give you real pleasure. If you want to surprise your guests at the festive table, feel free to cook a biscuit cake with cream. The photo and recipe of this amazingly tasty, light and tender dessert are presented in our article. Well, so that even a novice confectioner can cope with the task, the entire cooking process will be painted literally step by step.

Cream Sponge Cake Step by Step Recipe

Many housewives boldly call this cake their signature cake. And this is not surprising: it always turns out delicious and always delights guests. Such a biscuit cake is prepared with whipped cream and fruits - both fresh and canned. Suitable and kiwi, and oranges, and peaches, and strawberries. Fruits and berries can be used both to decorate the top cake andadd them to the cream.

When preparing a cake, follow the following sequence of actions:

1. Baking a biscuit. According to the original recipe, the cake should turn out to be three-layered, which means that the tall and fluffy cake is cut into three parts.
2. Impregnation of biscuit. To keep the cakes moist and soft, they are moistened with sugar syrup, jam, compote or juice.
3. Preparation of cream. Whipped cream is perfect for sponge cake. Well, to keep it in shape better, you can add cream cheese or boiled condensed milk to it.
4. Assembling the cake and decorating it. At this stage of cooking, pieces of fruits and berries are laid out on the top cake and filled with gelatinous mass. If desired, the sides of the cake are decorated with whipped cream, as in the photo in the article.

List of ingredients

Luminous biscuit cake is prepared from the following products:

• eggs - 6 pcs;
• sugar - 1 ½ cups;
• flour - 1 ½ tbsp

A biscuit is baked in a shape with a diameter of 24 cm and a height of at least 6 cm. Additionally, you should prepare baking paper and butter or vegetable oil for greasing the parchment.

To soak the cakes you will need:

• water - 70 ml;
• sugar - 70 g;
• cognac - 1 tbsp. l.;
• strawberry jam (jam) - 150 ml.

If you plan to use fruit to decorate the cake, then you can soak the cakes with juice from canned pineapples or peaches.

To prepare the cream, you will need suchingredients:

• cream with a fat content of 35 - 38% - 500 ml;
• powdered sugar - ½ tbsp

To decorate the cake you need to prepare:

• strawberries - 500 g;
• cake jelly - 1 - 2 pcs

Step 1. Bake the biscuit

The basis of the cake is biscuit cakes. They are obtained by cutting a fluffy biscuit into three parts. The process of preparing the dough and baking the biscuit base is to perform the following step-by-step actions:

1. Preheat the oven to 180°C.
2. Line the bottom of a baking dish with parchment paper and brush with butter. But the side walls should remain dry.
3. Separate egg whites from yolks.
4. Sift flour.
5. Beat the yolks with a mixer and half the volume of sugar. After about 5 minutes, the crystals will dissolve and the egg mass will turn white.
6. Introduce flour into the yolk part of the dough. Stir with spatula.
7. Separately beat egg whites with remaining sugar. The mass should be lush and dense.
8. Introduce proteins into the dough. Stir, making movements with a spatula from the bottom up.
9. Put the dough into the prepared pan.
10. Bake a biscuit in a preheated oven for 50 minutes. Do not open the oven door for the first half hour of cooking. Remove the finished biscuit from the mold and cool on a wire rack.

Step 2. Impregnation for cake layers

Even the most magnificent biscuit must be soaked beforecake assembly. Otherwise, it will turn out too dry. As an impregnation for a biscuit cake with cream, sugar syrup is ideal. And to make it more fragrant, confectioners recommend adding cognac to it. So, biscuit cake layers should be soaked like this:

1. Pour water into a saucepan and pour sugar. Bring ingredients to a boil over low heat. Once the sugar has dissolved, remove the pan from the stove.
2. Cool the syrup, then add a tablespoon of cognac to it and mix.
3. Cut the biscuit into 3 cakes of the same thickness. Lay them out on a horizontal surface.
4. Soak the cakes with prepared syrup, and top with strawberry jam. The exception is the top layer. You don’t need to grease it with jam, just soak it with sugar syrup.

Step 3. Cream Sponge Cake Cream

Whipped cream is perfect for most cakes. Preparing such a cream is very simple:

1. Pour chilled cream with a fat content of at least 33% into a clean, dry dish.
2. Beat them with a mixer, starting at low speed and gradually increasing speed.
3. Add powdered sugar.
4. Continue to beat the cream for a few more minutes until the cream holds its shape well. The main thing is to make sure that the cream does not turn into butter.
5. Spread cream cakes soaked in syrup and jam. Decorate sponge cake with berries and pour over jelly. We will consider this stage of preparation in more detail.

Step 4. Fruit or berry decoration in jelly

To make the cake not only tasty, but also beautiful, you need to pay attention to its design:

1. Wash strawberries thoroughly, dry and cut as desired.
2. Carefully place them on the top layer of the cake.
3. Dissolve jelly in warm water according to package directions.
4. Use a tablespoon to coat the berries on the cake.
5. Add a fixative to the remaining cream. Put them in a pastry bag. Use a nozzle to decorate a biscuit cake with cream. Fruit can also be added on top. Refrigerate the cake for at least 2 hours before serving.

Cooking nuances

To make a sponge cake with cream (you can see the photo of the finished dessert in the article) delicious, tender and evenly soaked in syrup, it is recommended to follow the following tips from professional confectioners during its preparation:

1. The finished biscuit will be easier to cut into cakes if, after baking, let it “rest” for at least 24 hours. To do this, the biscuit that has cooled on the grate is wrapped in cling film and placed in the refrigerator for a day.
2. Before preparing the cream, it is recommended to cool not only the cream, but also the dishes in which they are planned to be whipped.
3. To decorate the cake, it is recommended to add a fixative or cornstarch to the cream of cream. Hisshould be taken at the rate of 1 teaspoon per 200 ml of cream.

Sponge cake with condensed milk and cream

Cream with whipped cream is a classic of the genre. If you simply want to try something new or try to surprise your guests, then you should use the following recipe for sponge cake with whipped cream and boiled condensed milk:

1. Bake a biscuit with flour, sugar and eggs. Let it cool and cut into 2 - 3 cakes.
2. Soak the biscuit with syrup.
3. Pour 500 ml of high-fat cream into a deep bowl. Beat them to peaks.
4. With the mixer running, add 250 g of boiled condensed milk in small portions. When the mass becomes dense and homogeneous, the cream will be ready. For cream, boiled condensed milk should be used. If you take regular condensed milk, the whipped mass will be loose and will not hold its shape.
5. Apply the prepared cream on the soaked cakes, laying them one on top of the other. Decorate the top of the cake as desired.

Cream and Mascarpone Cake Recipe

Cream for the next cake has a thicker consistency. It lays down on the cakes in an even layer, at the same time soaking them. The cream for such a biscuit cake is based on cream and mascarpone cream cheese. Well, to make the dessert even tastier, it is recommended to spread fruits or berries right between the cakes. Step by step cooking recipe can be represented as follows:

1. Knead the dough and bake an airy and porous vanillabiscuit. To do this, beat the yolks of 6 eggs with 150 g of sugar and vanilla, and the whites separately with a pinch of s alt.
2. Add 100 ml of warm boiled water, baking powder (1 tsp) and sifted flour (130 g) to the yolk mass. Once again, beat well with a mixer. The sugar crystals should completely dissolve.
3. Gently fold in egg whites and mix with a spoon or spatula. Do not use a mixer at this stage.
4. Put the dough into a 20 cm diameter mold and bake in a preheated oven for 40 minutes. Biscuit baking temperature is 170°C.
5. For the cream, beat 300 ml of heavy cream with powdered sugar (400 g). When the mass becomes lush, spoon into it 400 g of mascarpone. The cheese should be cold, as should the cream.
6. Wash strawberries and cut into thin slices. In total, you will need 200 - 300 g of fresh berries.
7. First spread the whipped cream on the biscuit cakes, and then spread thin slices of strawberries on top.
8. Lay two more cakes in the same way. Garnish with remaining cream and whole berries.