ChefMona Qasim
Filled and Decorated Sponge Cake
This homemade cake has a magical melt-in-your-mouth taste and always makes us feel happy and accomplished :) Here is a quick-baked sponge cake filled with fresh cream and delicious fruit. The recipe also includes how to make the cream. Enjoy!
Quick sponge cake 5 eggs, 1 cup flour, 1 cup sugar, 1 tablespoon vanilla, 1 tablespoon baking powder, 1/2 tablespoon vinegar, fruit as desired: cherries, strawberries, kiwi, mango, 1/2 cup fresh juice of any kind, whipped cream, lemon zest. Method: Beat the eggs for 4 minutes, then add the sugar, vanilla, baking powder, lemon zest, and vinegar, and mix for 5 minutes. Then gradually add the flour, stirring with a spoon until the flour dissolves. Line a tray with parchment paper, pour in the batter, and bake in a preheated oven at 180°C for 20 minutes. Turn off the oven and leave it until it cools down. Do not open the oven so the cake does not collapse. Remove the cake and let it cool, then cut it into 3 layers. Brush each layer with any fresh juice or milk, add cream and fruit, then repeat with the second layer. For the last layer, decorate only with cream. Cream method: 3 egg whites, 1 cup sugar, 1 cup water, 1 squeeze of lemon. Beat the egg whites well until stiff. Put the sugar, water, and lemon on the heat until they boil, then gradually add the hot syrup to the egg whites while beating. This gives you a cooked cream that is free of bacteria.
Ingredients
Start here, then move straight into the method.
- 5 eggs
- 1 cup flour
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon vinegar
- Zest of half a lemon
- 1/2 cup fresh juice of your choice or liquid milk
- Cream
- Fruits
- Cherries
- Strawberries
- Kiwi
- Mango
- Or as desired
- To prepare the cream
- Whites of 3 eggs
- 1 cup water
- A squeeze of lemon
Method
Follow the cooking sequence without leaving the page.
- Beat the eggs for four minutes
- Add the sugar, vanilla, baking powder, lemon zest, and vinegar and beat for five minutes
- Add the flour in batches and fold with a spoon from the bottom up, not in a circular motion... until the batter is uniform
- Line a baking pan or small mold with parchment paper and pour in the batter
- Put the pan into a preheated oven at 180°C for 20 minutes... do not open the oven at all during this time so the cake does not sinkTimers: 20 min
- Let the cake rest for a short time, then remove it from the oven and let it cool completely
- When cooled, divide it into three layers
- Brush each layer with any type of fresh juice or milk
- Spread the cold cream (whose method you will find at the end of the recipe) over the inner layers of the cake, then arrange the fruit on top as desired
- Decorate the first layer or the surface of the filled sponge cake with cream
- Place the filled and decorated sponge cake in the refrigerator for a few hours until it is completely chilled and set before serving
- Whisk the egg whites well until they form a stiff mixture
- Meanwhile, put the sugar, water, and lemon juice in a pot over the heat until they boil
- Remove them from the heat and pour them in batches over the egg whites while whisking
- You will have a cream free of bacteria
- Leave the cream in the refrigerator for at least two hours until it cools and sets before using it
Recipe tags
Notes and serving ideas
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