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Fluffy Sponge Cake with Vanilla Cloud and Strawberry Rose - photo 1
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Fluffy Sponge Cake with Vanilla Cloud and Strawberry Rose

Desserts Cakes and Bakes Dishes for Special Occasions 120 min Medium 9 wyświetleń ~43.11 PLN - (0)
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Description

Here is the essence of summer captured in the form of a delicate cake. This recipe is a tribute to the classic in a modern, light version. Imagine an incredibly fluffy, golden sponge cake that melts in your mouth, soaked in a gentle lemon syrup. Its heart is a velvety, vanilla whipped cream, stabilized with mascarpone cheese, creating the perfect white cloud. The whole is crowned with fresh, juicy strawberries, arranged in an intricate pattern reminiscent of a blooming rose. This cake is not only a feast for the palate but also for the eyes. Perfect for family celebrations, summer garden parties, or as a sweet reward after a hard week. Its preparation, step by step, will become a pleasure, and the final effect will delight everyone, even the most demanding gourmet.

Składniki (14)

Servings:
8
  • Chicken eggs 5 szt.
  • Cukier drobny do wypieków 10 łyżek
  • Mąka pszenna tortowa (typ 450) 100 g
  • Potato flour 50 g
  • 36% heavy cream 500 ml
  • Serek mascarpone 250 g
  • Powdered sugar 60 g
  • Vanilla extract 5 g
  • Fresh strawberries 500 g
  • Water 100 ml
  • Lemon juice 15 ml
  • sugar 15 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh mint 0.2 pęczków
💰 Szacowany koszt dania: ~43.11 PLN (5.39 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the Sponge Cake

1

Start by preparing the ingredients and the baking pan. Take the eggs out of the fridge about 30 minutes before you begin, so they reach room temperature. Line the bottom of a 24 cm springform pan with parchment paper - cut out a circle that fits perfectly. Do not grease the sides of the pan. Preheat the oven to 170°C (fan) or 180°C (top and bottom). In one bowl, combine and sift the all-purpose flour and potato flour. Set aside.

Ingredients: Mąka pszenna tortowa (typ 450), Potato flour
Use a springform pan, which makes it easier to remove the sponge cake. Not greasing the sides is key - it allows the cake to 'climb' the walls and rise evenly. Warming the eggs will make them whip up into a fluffy mixture more easily and quickly.
2

Very carefully separate the egg whites from the yolks. Place the egg whites in a large, ideally clean and dry glass or metal bowl. Put the yolks in a smaller bowl. Add a pinch of salt to the egg whites and start beating with a mixer on medium speed. When the foam becomes white and thick (the so-called 'soft peaks'), gradually add the fine sugar, one tablespoon at a time, while mixing on high speed. Beat until the foam is very stiff, thick, and shiny, and the sugar is completely dissolved (check by rubbing a bit of the foam between your fingers - there should be no graininess).

Ingredients: Chicken eggs, Salt, Cukier drobny do wypieków
Even the smallest speck of yolk or fat in the bowl with the egg whites can prevent them from being whipped properly. Use a mixer with whisk attachments. Properly whipped egg whites are the key to a fluffy sponge cake - don't rush this step.
3

Reduce the mixer speed to the minimum. Add one egg yolk at a time to the whipped egg whites, mixing only until combined, about 10-15 seconds after each yolk. Do not mix too long to prevent the egg whites from deflating. Once all the yolks are incorporated, set the mixer aside.

Ingredients: Chicken eggs
This step is only meant to combine the yolks with the foam, not to beat them. Mixing for too long will destroy the air bubbles that we carefully incorporated into the egg whites, and the sponge will turn out flat.
4

Add the sifted flour mixture to the egg mixture in three batches. After each batch, gently fold the mixture using a large silicone spatula. Make movements from the bottom to the top, scooping the mixture from the bottom of the bowl and folding it over the top. Do this slowly and carefully to minimize the deflation of the egg whites. Mix only until no dry flour is visible.

Ingredients: Mąka pszenna tortowa (typ 450), Potato flour
This is the most important moment! Use a spatula, not a mixer. The folding technique is key to maintaining fluffiness. Imagine you want to gently wrap the flour in the foam, not mix it roughly. A common mistake is mixing too vigorously and for too long, which leads to a dense cake.

Baking the Sponge Cake

5

Immediately transfer the prepared mixture to the prepared springform pan. Smooth the top gently with a spatula. Place the pan in the preheated oven and bake for about 35-40 minutes. Towards the end of baking, check the cake with a wooden stick - when inserted in the center, it should come out completely dry. If it is wet, bake for another 5 minutes and check again.

Do not open the oven for the first 25-30 minutes of baking, as a sudden change in temperature may cause the sponge cake to collapse. The cake is ready when it is springy to the touch and slightly pulls away from the edges of the pan.
6

After baking, immediately remove the pan from the oven. Carefully holding it with oven mitts, drop it flat onto the counter or floor from a height of about 40-50 cm. Then, set the sponge cake in the pan aside to cool completely, preferably on a metal rack. Once cooled, use a sharp knife to separate the edges of the cake from the pan and remove the ring.

The so-called 'drop' of the sponge cake is a proven way to prevent it from sinking. A sudden impact releases bubbles of hot steam, which stabilizes the structure of the cake. Don't worry, it really works!

Preparation of Vanilla Cream

7

In a large, chilled bowl, place very cold heavy cream, cold mascarpone cheese, sifted powdered sugar, and vanilla extract. Start whipping everything together with a mixer on medium speed. Gradually increase the speed to maximum. Whip the mixture for about 2-3 minutes until it becomes thick, stiff, and creamy. Be careful not to 'overwhip' the cream (do not whip too long), as it may curdle.

Ingredients: 36% heavy cream, Serek mascarpone, Powdered sugar, Vanilla extract
Chilling the bowl and mixer attachments (just place them in the fridge for 15 minutes) greatly helps in whipping cream. The cream is ready when clear, stiff patterns remain on the beaters after removal, and the mixture does not drip from the spoon.

Preparation of Strawberries and Punch

8

Prepare the punch: in a small bowl, mix 100 ml of water with lemon juice and a tablespoon of sugar until the sugar dissolves. Wash the strawberries, dry them, and remove the stems. Set aside about 10-12 of the prettiest strawberries for decoration. Slice the rest (about 300g) into pieces about 0.5 cm thick.

Ingredients: Water, Lemon juice, Cukier drobny do wypieków, Fresh strawberries
Use a kitchen brush or a teaspoon to soak the sponge cake. Even soaking will make the cake moist and tastier, but be careful not to 'drown' it - it should be moist, not wet.

Assembling the Cake

9

Completely cooled sponge cake, cut it in half lengthwise using a long, sharp knife (e.g., a bread knife). Place the bottom layer on a cake stand. Evenly soak it with half of the prepared syrup. Spread half of the vanilla cream on top and smooth it out with a spatula. On the cream, arrange a layer of sliced strawberries.

Ingredients: Water, Lemon juice, Cukier drobny do wypieków, Fresh strawberries
To evenly cut the sponge cake, you can first gently score it with a knife all around, and then deepen the cut while rotating the cake. You can also use a special cake cutting wire.
10

Cover the layer of strawberries with the second sponge cake layer. Gently press down. Soak it with the remaining syrup. Spread the remaining cream on top and the sides of the cake, smoothing it out with a long spatula or knife. Try to achieve a smooth surface.

Ingredients: Water, Lemon juice, Cukier drobny do wypieków
A special pastry spatula or a long ruler is useful for smoothing the sides of the cake. Rotating the cake stand while smoothing makes the task much easier.
11

Decorate the cake. Slice the reserved strawberries into very thin slices, keeping them connected at the stem. Gently fan out the slices to create a fan shape or a rose shape. Arrange them on top of the cake, starting from the outer edge and moving towards the center, creating a flower pattern. Optionally, for decoration, add a few fresh mint leaves. Place the cake in the refrigerator for at least 2 hours to allow the flavors to meld and the cream to set.

Ingredients: Fresh strawberries, Fresh mint
The thinner the slices of strawberries, the easier it will be to shape them into a rose. Chilling the dough is important not only for flavor but also makes it easier to cut into even portions.

Fun Fact

💡

The sponge cake, known in France as 'génoise', gets its name from the city of Genoa in Italy. Its recipe was popularized in the 18th century and was based on a revolutionary technique for that time of beating whole eggs with sugar over heat, which provided an extraordinary fluffiness without the use of leavening agents.

Best for

Letnie przyjęcie w ogrodzie Urodziny dziecka Dzień Matki Niedzielny deser

Tips

🍽️ Serving

Serve well chilled, sliced with a sharp, long knife dipped in boiling water and dried before each cut - this will ensure perfectly even pieces. It pairs wonderfully with a glass of prosecco, homemade mint lemonade, or a cup of delicate white tea.

🥡 Storage

The cake should be stored in the refrigerator, preferably under a glass dome or in a special cake container, to avoid absorbing other odors. It retains freshness and the best flavor for up to 2 days. After that, the sponge may become too moist.

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