A sponge cake is a fluffy and sweet baked dough that is usually filled with a variety of things, such as this homemade sponge cake with cream and raspberries. The word “sponge cake” comes from the Latin bis coctus , which means “cooked twice” (the second cooking is no longer carried out today): the already made sponge cake was put back into the oven to dry and with that they were better preserved and for much longer.
That served to make it a suitable food for sailors and soldiers , who had to carry preparations that would last for a long time without rotting. That original sponge cake, from which all subsequent recipes come, can be classified into two types: those prepared to be eaten alone and those that admit fillings. The latter are lighter and are used to make stuffed cakes, cakes with flats, etc.
Ingredients:
How to prepare a homemade sponge cake with cream and raspberries:
- Preheat the oven to 170 ° C.
- Line a mold with parchment paper , making sure that the paper protrudes from the edges.
- In a large bowl, sift the flour, 160 grams of sugar, the baking powder and the salt , integrate.
- In another bowl, mix the oil, water, egg yolks, vanilla and orange essence .
- Beat the whites until stiff , when they start to form soft peaks, add 55 grams of the remaining sugar slowly and without stopping beating . Increase the speed until the peaks that form are firm .
- Besides, mix the liquid ingredients with the dry ones and stir with a spatula until you get a smooth paste.
- Add half of the egg whites to the pasta and mix with enveloping movements. Add the rest and mix in the same way, until everything is well integrated.
- Pour the mixture into the mold and bake for 20 minutes at 180 ° C , or until a toothpick inserted in the center comes out clean.
- Remove from the oven, pull the excess paper and remove from the mold , leave on a rack to cool.
- Flip the cake so that the paper is on top . Remove it carefully, reserve .
- To prepare the filling, wash and dry the raspberries , reserve some to decorate.
- In the blender, whip the cold cream .
- When it becomes creamy, add the icing sugar tablespoon by tablespoon , continue beating.
- When the cream is already whipped, lower the speed and add the spread cheese , increase the speed again.
- When the rods make deep grooves in the cream and it acquires a certain yellow hue , stop beating.
- Separate the cream into two halves and place a portion in another bowl. To this bowl add the whole raspberries , which when mixed with the cream will melt.
- Keep both mixtures in the fridge.
- Once the cake has cooled, slice it into three equal parts .
- Put the whipped cream in a sleeve .
- Place the first layer of sponge cake on the tray where it will be presented. Decorate the perimeter with the sleeve and then fill with the raspberry cream. Place the second layer of sponge cake and repeat the process.
- Finally place the last layer of the cake . Put a thin layer of cream with raspberries and fill in the gaps that have been left with the rest of the whipped cream .
- Place the raspberries as garnish and keep in the fridge until serving time.
If you like sweets, this homemade sponge cake with cream and raspberries will delight your snacks. You can keep the dessert in the fridge for up to three days.
