Sponge Cake with Fruit and Cream Recipe
Written by admin on August 12th, 2009
Ingredients:
-3/4 cup flour
-1 pinch salt
-4 eggs, at room temperature
-2/3 cup superfing sugar
-1/2 teaspoon vanilla extract
-4 tablespoons butter, melted or clairified and cooled
***Filling :***
-1 pound fresh strawberries or raspberries
-2 tablespoons superfine sugar
-2 cups whipping cream
-1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F. Lightly butter a 9 inch springform pan or deep cake pan. Line the base with non-stick baking paper, and dust lightly with flour. Sift the flour and salt togeter twice.
Half-fill a medium saucepan with hot water and set over low heat (do not allow the water to boil). Put the eggs in a heatproof bowl that just fits into the pan without touching the water. Using an electric mixer, beat the eggs at medium-high speed, gradually add the sugar, for 8 – 10 minutes until the mixture is very thick and pale and leave a ribbon trail when the beater are lifted. Remove the bowl from the pan, add the vanilla extract and continue beating until the mixture is cool.
Fold the flour mixture in three batches, using a ballon whisk or metal spoon. Before the third addition of flour, stir in a large spoonful of the mixture into the melted or clarified butter to lighten it, then fold the butter into the remaining mixture with the last addition of flour. Work quickly, but gently, so the mixture does not deflate. Pour into the prepared pan, smoothing the top so the sides are slightly higher than the center.
Bake in the oven for about 25 – 30 minutes until the top of the cake springs back when touched and the edge begins to shrink away from the sides of the pan. Place the cake in its pan on a wire rack to cool for 5 – 10 minutes, then invert the cake onto the rack to cool completely. Peel off the paper carefully.
To make the filling, slice the strawberries, place in a bowl, sprinkle with 1 -2 tablespoons of the sugar and set aside. Using an electric mixer or balloon whisk beat the cream with 1 – 2 tablespoons of sugar and the vanilla extract until it holds soft peaks.
To assemble the cake (up to 4 hours before serving), split the cake horizontally, using a serrated knife. Place the top cut side up. on a serving plate. Spread with a third of the cream and cover with an even layer of sliced strawberries.
Place the bottom half of the cake cut side down, on top of the filling and press lightly. Spread the remaining cream over the top and sides of the cake. Chill the cake until ready to serve. serve the remaining strawberries with the cake.
Leave a Reply