Savor the essence of summer with this airy sponge cake adorned with a velvety cream and a vibrant selection of fresh fruits—a delightful centerpiece for any festive table or a serene afternoon treat.
Sponge Cake Ingredients:
- 4 eggs, brought to room temperature
- 160 grams of fine sugar
- 160 grams of all-purpose flour
- 1 teaspoon of leavening agent
- 60 milliliters of icy water
- 1 teaspoon of natural vanilla essence
- A hint of salt
Creamy Topping Components:
- 500 milliliters of cream for whipping
- 2 sachets of cream stiffener
- An assortment of ripe seasonal fruits
Baking Guide:
- Warm your oven to a cozy 180°C (356°F) and prepare a springform pan with a parchment-lined base.
- In separate bowls, whisk the egg whites until they form firm crests and beat the yolks with sugar and a dash of salt until they’re light.
- Sift in flour and baking powder to the yolks, blending to a uniform consistency, then stir in the vanilla. Fold the whipped egg whites into this mix with care.
- Transfer the batter into the pan and let it bake for 25-30 minutes, or until it passes the toothpick test with a clean exit.
- Once baked, cool the cake on a grate.
Topping Preparation:
- Whip the cream into a soft cloud-like consistency.
- Introduce the stabilizer and whip until the peaks stand tall and proud.
- Smooth this whipped cream over the sponge’s surface, then arrange a mosaic of your chosen fruits on top.
- Allow the cake to set in the cold comfort of your refrigerator for half an hour.
Serve this Summer Fruit Sponge Cake as a sweet testament to the season’s bounty, paired with a refreshing drink for a truly blissful experience.
