Yummy Sponge Cake with Light Whipped Cream and Fruit Filling
Tips for good sponge cake:
- Eggs must be kept at room temperature at least one hour before starting to make your cake.
- Two separate bowls are needed – a medium to the large mixing bowl for beating egg yolks, and another medium-sized clean bowl for beating egg whites.
- Before beating whites, the beaters used for the egg yolks and other ingredients must be washed thoroughly with hot water so that no trace of yolk or mixture remains.
- When separating the eggs, the yellow part or yolk should not get mixed up with the whites. This will hinder the egg whites from forming peaks.
- Take one 8 in x 8 in (21cmx21cm) or 9in x 9 in (23cm x23cm) square or round pan, thoroughly cleaned with hot water and dried with a towel. Place a large wax paper to fit the bottom and sides, press down a bit and then trim off the excess paper from the rim. Preheat oven to 350° F or 177°C
- Before measuring, sift the flour with fine holed sieve. Then pour into measuring cup without tapping the cup on the table or countertop since tapping allows the flour to settle and requires more flour to fill to level. Lightly spoon in or pour the sifted flour lightly into measuring cup.
- Measure 1 cup minus 2 tbsp sifted all-purpose flour. Resift with 1 ½ tsp double-acting baking powder and ¼ tsp salt
3 medium or large eggs, separated
1 cup minus 2 tbsp granulated sugar
¼ cup hot boiling water
1 tsp grated lemon rind
1 tbsp lemon juice
½ tsp vanilla essence (optional)
With an electric beater, beat the egg yolks on high speed until light. Gradually beat in more than half the sugar. Beat in the hot water. Let cool a few seconds then mix lemon juice and grated lemon rind. Beat in vanilla for one second. Gradually add flour mixture, beating just until well blended. Set aside.
Wash beaters thoroughly. In the other clean bowl, beat egg whites until stiff but not dry, and soft peaks form. Beat in remaining sugar.
Gently fold in egg white until well blended.
Pour into the prepared pans and bake in the middle rack of the oven for 40-45 minutes. The top will appear golden-brown. Cool 10 minutes in the pan, remove the wax paper carefully and then let cool on a wire rack. After cooling, slit the cake running your knife gently through the centre to make two layers.
Utensils and Filling for the Cake
Take 1 medium mixing bowl and clean beaters. Chill the utensils in the freezer before whipping the cream
Helpful Hint: a larger dish with ice cubes to place your mixing bowl, while whipping will help set the cream better.
For the filling:
1 small carton, about 8 oz. whipping cream or
1 envelope Dream Whip Topping Mix (It should be made with ½ cup cold milk and ½ tsp vanilla according to instructions in the package)
One 14 or 15 oz. canned peaches or mixed fruits in a light syrup, sliced or chopped
Optional: Fresh fruits like sweet blackberries, blueberries and sliced strawberries in a small amount can be mixed with the canned peaches or for garnish.
Make the cream following directions above
Strain the syrup and reserve. Pour half of the syrup all over the first layer of cake, spread with half whipping cream or the Dream Whip topping you made. Spread half the fruits. Place the second layer of cake on top of this. Repeat the process. Set the cake in the refrigerator until ready to serve.
Recipe by Anique Afshan Newaz
I live in Ann Arbor, Michigan. I am the adapter and translator of, “Best of Bangladeshi Cuisine.” a book with about 100 recipes I rendered into English from an original cookbook written in Bengali by Tayyeba Huq. I am a member of Culinary Historians of Ann Arbor (CHAA), in Michigan, which is an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy.
My love of cooking was inspired from watching my mother, grandmothers and aunts. Ever since I was a little girl in Dhaka, I not only observed the way our special dishes at home were made, but I also experimented with baking in an oven my mother had in her kitchen because of her own love for cooking English style recipes. Apart from Bangladeshi cooking, my passion is baking cakes, cookies and pies. The sponge cake recipe is one I learned in childhood from my maternal aunts and a sister-in-law who first showed me the special way to use and decorate with canned fruits! When I came to live in the United States, my first cookbook was, Joy of Cooking, and until today, I cannot do without it. This book helped me immensely in the special tips of how to be successful at making the sponge cakes.Share This Post: