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Posts Tagged ‘sponge cake’

Berry season is over, and there’s nothing quite like fresh, fully ripe berries that have been warmed in the sun. I’m posting this for memory’s sake, because I love blueberries, and as you’ve probably already figured out, I harvested a lot of them this summer (the heading photo for our blog is proof!).

I love how versatile shortcakes are: all you need is a sponge cake, some cream, some fruit, and a bit of imagination to make it unique – and then you have a delicious never-fail dessert with which to spoil your friends and families.

Ingredients – 8 servings

sponge cake

-1 cup sifted cake flour
-6 large eggs, separated
-3/4 cup granulated sugar
-1 tsp pure vanilla extract
-1 Tbsp milk
-zest from 1 lemon, finely grated

lemon whipped cream

-500mL whipping cream, cold
-finely grated (as finely as possible) lemon zest
-2-3 Tbsp icing sugar (or more if desired)
-2 cups fresh blueberries

Directions

Sponge cake

Preheat oven to 350F. Grease 2 round sponge cake pans, or better – line with parchment paper. In a large bowl, sift the flour. Set aside.

In a large bowl, beat egg yolks together with 1/2 cup sugar until they are fluffy and light, around 5 minutes on high with a mixer. Then add the lemon zest, milk, and vanilla extract, and continue beating for another 30 seconds.

Pour flour over egg yolk mixture, but do not mix. In another bowl, beat the egg whites into soft peaks on high speed. Gradually add in the remaining sugar until it is incorporated, and the mixture is glossy.

Add 1/3 of the egg whites to the flour/egg yolk mixture, and gently fold in. Then add the remaining egg whites, and gently incorporate. Do not over-mix. There may be a few lumps remaining, but that is not a problem.

Pour batter into each pan evenly, spreading it out gently with a rubber spatula so it is even throughout. Bake for 25-30 minutes, or until the tops are slightly golden and springy. When ready, remove from oven and pans, and cool on wire racks, and remove the parchment paper if you used it (which I recommend).

Lemon whipped cream

Once the cake is cooked, whip the cream in a bowl (the colder the bowl, cream, and whisk are – the better). Once it begins to thicken, add the vanilla, icing sugar, and the finely grated lemon zest. Make sure the lemon zest is really fine – I usually zest it with a microplane and then chop it even mor on a cutting board with a sharp knife so it is basically lemon dust.

Continue whipping the cream until it is firm, but stop before it begins to get lumpy.

Assembling the cake

Place one of the sponge cakes on a platter. Cover it with a thin layer of whipped cream, and arrange a layer of blueberries on top. Cover with a bit more whipped cream if desired, then place the second sponge on top. Cover entire cake with remaining whipped cream, and arrange blueberries on top. If you want to make a tripple, or even quadrupple-decker, just multiply the sponge and cream recipes!

-Sitelle

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