Sponge cake with butter cream
8 servings
60 minutes
Sponge cake with cream is the embodiment of European culinary sophistication. The delicate, airy sponge soaked in creamy lemon zest captivates with its lightness and subtle citrus aroma. This dessert originates from French and Italian pastry traditions, where the art of sponge making has been perfected. Fluffy layers are created by carefully whipping eggs and gradually adding flour, giving the batter a unique texture. The cream made from rich cream makes the cake tender and melt-in-your-mouth. It is decorated with fresh berries and mint leaves for a festive look. This cake will be the centerpiece of any celebration, and its softness and harmony of flavors will bring true pleasure to everyone who tries it.
1
Sift 150 grams of flour twice through a sieve. Separate the egg whites from the yolks — we will need a total of 5 yolks and 6 whites.
- Wheat flour: 150 g
- Chicken egg: 6 pieces
- Chicken egg: 6 pieces
2
Add a pinch of salt to the egg whites. Using a mixer on medium speed, beat the egg whites into a large foam, increase the speed, and while continuing to beat, add 100 grams of sugar. Beat until a fluffy and not too dense foam is obtained.
- Salt: pinch
- Sugar: 3 tablespoons
3
In a separate bowl, beat the prepared yolks at high speed, gradually adding 100 grams of sugar while continuing to beat until pale.
- Chicken egg: 6 pieces
- Sugar: 3 tablespoons
4
Add the zest of half a lemon and 1 tablespoon of lemon juice to the whipped yolks with sugar, and continue beating for another one to two minutes.
- Lemon zest: 1 piece
- Lemon juice: 1 tablespoon
5
Add whipped egg whites to the beaten yolks in a bowl, sift flour for the third time, and gently mix in one direction until a uniform sponge batter is obtained.
- Wheat flour: 150 g
6
We place the dough in a 24-centimeter baking pan lined with parchment paper and greased with oil. We spread the dough so that the center is slightly thinner than the edges.
7
Bake the sponge cake in a preheated oven at 170 degrees for 1 hour. While the sponge cake is baking, do not open the oven and try to be quiet. Check readiness with a wooden stick.
8
Let the baked sponge cool slightly, remove it from the mold, place it on a rack, and let it cool and rest for 3-4 hours.
9
Pour 600 milliliters of cold cream with at least 30% fat into the mixer bowl. Add 3 tablespoons of sugar and whip until fluffy and thick cream is obtained. Add the zest of half a lemon and mix.
- Cream: 600 ml
- Sugar: 3 tablespoons
- Lemon zest: 1 piece
10
Cut the rested biscuit into 3 equal layers. Place one layer on the plate where the cake will be assembled, spread 1/3 of the cream on it, cover with the second layer, and spread cream again.
11
Place the last layer on top and spread cream on the top and sides of the cake.
12
We decorate the sponge cake with meringue or cream roses, fresh berries, and mint leaves. We let the cake soak and serve it at the festive table.
