Sponge cake with cream and berries
12 servings
30 minutes
Sponge cake with cream and berries is an airy treat from European culinary tradition. Its lightness and tenderness are achieved through whipped egg whites, while the subtle tartness of citric acid adds a harmonious flavor. Sugar gives the sponge its special sweetness, and flour makes it fluffy and soft. This dessert is perfectly complemented by fresh berries that provide brightness and a refreshing contrast. Decorated with airy cream and powdered sugar, it becomes a true masterpiece of culinary art. Such a cake is suitable for special occasions, romantic evenings, and festive tea parties, offering pleasure with its refined taste and exquisite appearance.
1
Whip 12 egg whites at room temperature, add lemon acid and salt. Add 250 grams of sugar. Gently fold it in to avoid breaking the whites. Then also gently add 125 grams of flour.
- Egg white: 12 pieces
- Citric acid: 1 teaspoon
- Salt: 0.5 teaspoon
- Sugar: 250 tablespoons
- Wheat flour: 125 g
2
Place the finished sponge cake in a special mold, no need to grease with oil.
3
Place the mold with the batter in the oven at 180 degrees for 30-40 minutes. Decorate the cake with whipped cream and berries.
- Double cream 40% fat: 250 ml
- Icing sugar: 100 g
- Fresh berries: 50 g
