Receta Blackberry and Custard Sponge Cake
I love to bake, and quite frankly, we don't need to eat cake all the time, so I tried to find an outlet for my baking addiction and I found it.
For the past few months, I've been baking and donating a cake to our local American Legion every couple of weeks. They raffle off the cakes and use the proceeds to fund local projects.
I made this Sponge Cake a few cakes ago, and am finally getting around to posting it.
This cake takes 9 eggs.
Yup, 9.
But it was worth the eggs, and I'll be making this again. I got the recipe from the Martha Stewart site and made a couple of modifications though.
This is not a traditional sponge cake however. It's more like a genoise, in that the egg yolks are beaten with the sugar over warm water. Which means that the sugar dissolves into the yolks and makes for an interesting texture.
After the cakes are baked, have some fun with them.
Spread one layer with some seedless blackberry jam, then dollop on some custard.
Place the second cake on top. Don't worry when the custard and jam ooze out, it's supposed to do that.
Finish them off by either dolloping (isn't that a great word?) or piping on some whipped cream and more custard.
Refrigerate until ready to serve, then cut and enjoy.
See how pretty it looked inside. And it tasted wonderful as well.
Sponge Cake
prep time: 20 MINScook time: 25 MINStotal time: 45 mins
This light, airy sponge cake is so good with custard and jam and perfect for an afternoon tea.
INGREDIENTS:
- 1/2 stick salted butter, melted and cooled
- 1 1/4 cups flour
- 1/4 cup potato starch
- 1/4 cup flour to dust the pans with
- 9 large eggs, at room temperature, separated, yolks and whites
- 1 1/4 cups granulated sugar, divided
- 2 teaspoons pure vanilla extract
INSTRUCTIONS:
Preheat oven to 350 degrees. Grease(use non-stick spray or a little butter) 2 9 inch cake pans, then place a piece of parchment paper on the bottom, grease and flour that. Set aside.
Whisk together the egg yolks and 1 cup of the sugar in a bowl set over simmering water on the stove until the sugar had dissolved into the egg yolks and the mixture is warm. this takes less than 5 minutes. DO NOT LET IT GET HOT!
Remove from the heat and beat with a stand mixer or hand mixer until the mixture is thick and lemon colored, and can form a ribbon which folds in on itself when the beater is lifted from the bowl. Take around 5 minutes for this. Add the vanilla and beat together.
Beat the egg whites with the remaining 1/4 cup sugar until stiff and glossy and you can see peaks form when you lift the beater up. Fold one third of the beaten egg whites into the yolks, and then finish folding in the remainder of the egg whites. Sift the flour over top and gently fold the flour into the egg mixture. When almost all the flour is incorporated and folded in, pour the melted butter down the side of the bowl and gently mix in.
Divide the batter in between the two prepared cake pans, and bake for 25 minutes or until a toothpick inserted in the cakes comes out clean. Rotate the cakes halfway through, it helps to keep them even and bake evenly.
Immediately invert cakes onto a cooking rack, take off the parchment paper from the bottom and invert again, letting them cool right side up.
Fill with jam and custard and top with custard and whipped cream to serve.