Sponge cake with cream
Description
The baking is prepared simply and quickly. There is nothing complicated about making this cake. A regular, classic sponge cake is made easily, although you need to know some nuances. The sponge batter must be mixed very carefully so that the egg whites do not collapse. When you place the pan with the batter in the oven, do not open the oven for the first 20 minutes. Line the bottom of the pan with parchment paper. The sides of the pan do not need to be greased. When the sponge is done, remove it from the oven, turn the pan upside down onto a rack and keep it that way until completely cooled. In this case it will never sink. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for making the cake.
- 2
Step 2
Take 4 eggs and separate the whites from the yolks.
- 3
Step 3
Whisk the egg whites with a mixer until they form a fluffy, firm foam. Gradually add the sugar, continuing to whisk. The egg‑white mixture will thicken and become dense, thick, and smooth.
- 4
Step 4
Add 4 yolks to the egg whites.
- 5
Step 5
Gently stir or whisk the yolks with the whites.
- 6
Step 6
Add baking powder.
- 7
Step 7
Gradually add the sifted flour.
- 8
Step 8
Gently mix the batter with a spatula. The sponge cake batter is ready.
- 9
Step 9
Spread the batter into a baking pan. I baked the sponge cake in a multicooker. Bake the sponge cake in the oven at 170‑175 °C for 40‑45 minutes. Check doneness with a dry wooden skewer.
- 10
Step 10
The sponge cake layer is ready.
- 11
Step 11
Prepare the "Plombir" cream. In a bowl, mix 3 yolks, 120 grams of sugar, and 3 tablespoons of corn starch.
- 12
Step 12
Pour the milk into a saucepan and bring it to a boil. Then pour in the mixture of egg yolks, sugar, and starch. Constantly stirring, bring the cream to a thickened consistency. Then add vanilla sugar.
- 13
Step 13
Place the softened butter in a bowl and beat it for several minutes.
- 14
Step 14
Gradually add the chilled custard cream one spoonful at a time, beating each time. The result is an extraordinarily tender and tasty, glossy cream.
- 15
Step 15
Slice the sponge cake into two longitudinal halves. Prepare a soaking for the layers using 70 ml of water and a tablespoon of sugar. You can add a little lemon juice to it. Generously brush both layers with the soaking.
- 16
Step 16
Spread a portion of the cream onto the bottom layer and coat the layer with it.
- 17
Step 17
Cover with the second layer and spread the cream over the top and sides of the cake.
- 18
Step 18
Decorate the cake to taste and let it soak for several hours.
- 19
Step 19
Sponge cake with “Plombir” cream is ready. Slice and serve.