Introducing the Green Velvet Spinach Sponge Cake, a vibrant and healthy twist on traditional cake recipes that will surprise and delight your taste buds. This unique cake combines the nutritional goodness of fresh spinach with the sweet and creamy indulgence of raspberry jelly cream, all topped off with the burst of flavor from fresh blueberries. It’s a perfect blend of health and pleasure, making it an ideal choice for those who love to indulge without compromising on nutrition.
Why You’ll Love This:
- Nutrient-Rich Spinach Base: Enjoy the benefits of spinach with this deliciously moist and tender sponge cake.
- Fruity Raspberry Cream: The light and fluffy cream infused with raspberry jelly offers a perfect balance of tartness and sweetness.
- Berrylicious Topping: Fresh blueberries add a pop of color and a burst of flavor, making each bite irresistible.
- Versatile Dessert: Perfect for health-conscious dessert lovers, celebrations, or as a delightful surprise for someone special.
Perfect Occasion:
This Green Velvet Spinach Sponge Cake is a versatile dessert that fits seamlessly into any gathering, from casual brunches to elegant dinner parties. It’s especially suited for health-conscious events, spring and summer picnics, or as a festive addition to holiday tables. Celebrate birthdays, anniversaries, or simply make a weekday dinner special with this unique and delightful cake.
Decoration Tips:
- Sponge Cake Crumbs: Use the trimmed top of the sponge cake to create a natural and appealing green decoration on the cream.
- Fresh Fruit Garnish: Enhance the cake’s appearance and taste with a garnish of fresh blueberries, raspberries, or a mix of your favorite berries.
- Mint Leaves: A few mint leaves can add a refreshing touch and a splash of color, complementing the cake’s green hue.
- Dusting of Powdered Sugar: For a subtle sweetness and a snow-like effect, lightly dust the top with powdered sugar.
Ingredients: For the Sponge Cake:
- 200g fresh spinach
- 200g flour
- 2 eggs
- 2 teaspoons baking powder
- 1/4 cup sugar
- 1/2 cup oil
For the Cream:
- 400ml heavy cream (30% fat)
- 2 teaspoons sugar
- 1 raspberry jelly (dissolved in 350ml water)
- Blueberries for garnish
Instructions:
- Preheat the oven to 170 degrees Celsius. Blend the spinach until smooth.
- Whip the eggs with sugar until fluffy. Gradually mix in the oil, then the blended spinach. Sift in the flour and baking powder, mixing until just combined. Pour into a cake pan and bake for about 35 minutes, or until a skewer comes out clean.
- Once baked, trim the top of the cake (set aside for topping). Dissolve the raspberry jelly in 350ml of water and let it cool until slightly thickened.
- Whip the heavy cream with sugar until stiff peaks form. Gently fold in the cooled jelly and blueberries.
- If desired, moisten the spinach sponge cake with tea before spreading the cream on top. Sprinkle with crumbled cake trimmings.
- Refrigerate, preferably overnight, to set.
Enjoy this Green Velvet Spinach Sponge Cake, where health meets indulgence in every delicious slice. Enjoy!
