This sponge cake combines soft sponge layers with a light creamy filling and a decadent chocolate glaze, making it a delight for any occasion. Whether you turn it into a layered torte adorned with fruits or enjoy it as is, this cake promises to be a crowd-pleaser.
Why You’ll Love This Recipe:
This cake’s quick and easy preparation is perfect for those last-minute dessert needs, yet it doesn’t compromise on flavor or texture. The creamy mascarpone filling paired with the light sponge and rich chocolate topping offers a harmonious blend that will satisfy any sweet tooth.
Perfect Occasion:
Ideal for celebrations such as birthdays, anniversaries, or any festive gathering. It’s also perfect for a weekend treat or as a special dessert after a family dinner. The elegant appearance and delicious taste make it suitable for both casual and formal settings.
Decoration Tips:
For a beautiful finish, decorate the top with swirls of whipped cream and arrange fresh berries or fruit slices for a pop of color. Alternatively, you can sprinkle some grated chocolate or cocoa powder for a simple yet effective decoration.
Ingredients:
- For the sponge:
- 5 egg whites
- 5 egg yolks
- 150g sugar
- 150g flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- For the cream:
- 300ml heavy cream (chilled)
- 250g mascarpone cheese
- 2 tablespoons powdered sugar
- Vanilla sugar or vanilla essence
- For assembling:
- Approximately 160g of jam (e.g., currant or cherry)
- Weak tea or juice for soaking the sponge
- For the chocolate glaze:
- 1 bar of chocolate (dark or your preference)
- 1/3 cup heavy cream
Instructions:
- Sponge preparation: Beat egg whites to stiff peaks, gradually adding sugar, then incorporate yolks one by one. Sift in flour, cocoa, and baking powder, folding gently. Pour batter into a 22 cm springform pan lined with parchment and bake at 180°C for about 40-45 minutes, or until a skewer comes out clean.
- Cream preparation: Whip heavy cream, mascarpone, and powdered sugar until thick. Reserve 2 tablespoons for decoration.
- Assembly: Once cooled, slice the sponge horizontally. Soak the bottom layer in the springform pan with tea or juice, spread with jam, then cream. Top with the second sponge layer, soak again, and refrigerate overnight.
- Glaze preparation: Heat chocolate and cream in a saucepan until smooth. Pour over the chilled cake.
- Decoration: Use the reserved cream to make rosettes on top.
Enjoy this sumptuous cake that blends simplicity with elegance!
