Ingredients Required
To create a classic Sponge Cake with Cream and Chocolate, you’ll need basic baking ingredients such as flour, sugar, eggs, and butter. For this particular variation with cream, chocolate, and strawberries, you’ll also require fresh strawberries, chocolate for melting, and whipping cream.
Step-by-Step Instructions for Baking Sponge Cake with Cream and Chocolate.
Preparing the Batter
Begin by preheating your oven to the recommended temperature, usually around 350°F (175°C).
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gently fold in the sifted flour until just combined, being careful not to overmix.
Pour the batter into a greased and lined cake tin, spreading it out evenly.
Baking the Sponge Cake with Cream and Chocolate
Place the cake tin in the preheated oven and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Adding Cream Filling
Whip the cream until stiff peaks form.
Carefully slice the cooled sponge cake horizontally into two layers.
Spread a generous layer of whipped cream on one half of the cake and place the other half on top.
Layering with Chocolate
Melt the chocolate using a double boiler or microwave, stirring until smooth.
Pour the melted chocolate over the assembled cake, allowing it to drip down the sides for a decorative effect.
Incorporating Fresh Strawberries
Wash and hull the fresh strawberries, then slice them thinly.
Arrange the strawberry slices on top of the chocolate-covered cake, creating an appealing pattern.
Decoration Tips
For added visual appeal, consider dusting the cake with powdered sugar or garnishing it with chocolate shavings or fresh mint leaves.
Serving Suggestions
Serve slices of sponge cake with cream, chocolate, and strawberries alongside a cup of hot tea or coffee for a delightful dessert experience.
Variations and Customizations
Experiment with different fillings and toppings to suit your taste preferences. Consider using other fruits such as raspberries or blueberries, or incorporating flavored creams or ganaches for added decadence.
Tips for Success
Ensure all ingredients are at room temperature before beginning.
Be gentle when folding the flour into the batter to maintain its lightness.
Avoid opening the oven door frequently while the cake is baking to prevent it from sinking.
Healthier Alternatives
For a healthier twist, you can use alternative sweeteners such as honey or maple syrup, and substitute part of the flour with almond flour or whole wheat flour for added nutrition.
Why Sponge Cake with Cream and Chocolate is Popular
Sponge cake’s popularity stems from its versatility, light texture, and ability to pair well with a wide range of flavors. Whether served plain or dressed up with various fillings and toppings, it never fails to delight dessert lovers.
Conclusion
Sponge Cake with Cream and Chocolate, and strawberries is a delectable treat that combines the lightness of sponge cake with the richness of cream, the indulgence of chocolate, and the freshness of strawberries. With simple ingredients and straightforward techniques, it’s a dessert that anyone can enjoy making and savoring.
Ingredients
Sponge cake:
4 eggs
4 tablespoons of sugar
5 tablespoons of flour
1 tablespoon of oil
1/2 teaspoon of baking powder
Cream:
500 ml of whipping cream
150 g of white chocolate
200 g of fruit e.g. strawberries
1 teaspoon of gelatin with a top
Topping:
100 g of milk chocolate
1 tablespoon of cocoa e.g. Pooh
1 tablespoon of butter
2-3 tablespoons of water
1 flat teaspoon of gelatin.
Instructions
Bake a sponge cake. The eggs should be at room temperature. Beat the egg whites with a pinch of salt and add sugar in small portions. When the foam is shiny, add one egg yolk at a time and continue to beat. Add the sifted flour and baking powder and mix gently. Finally, add oil and mix with the dough. Bake the sponge cake in a 26 cm diameter baking tray at 180 degrees using the top-bottom heater for about 35 minutes (until golden brown). After turning off the oven, leave the cake in the oven without opening the door for about 10 minutes, then open the door.
Cream. Heat 150 ml of cream in a pot and melt the chocolate in it. Set aside to cool. Combine melted chocolate with 350 ml of cold cream and beat until fluffy. Soak the gelatin in 30 ml of hot water and mix until it dissolves. Pour in the cooled and dissolved gelatin. Before pouring it onto the cake, put the whipped cream in the fridge. Chop the fruit and mix with the cream. Cut the sponge cake into two parts. Put the whipped cream on the first part and put
the second part of the dough on top.
Icing. Heat water in a pot, add butter and melt. Add broken chocolate and sweet cocoa. Mix everything and add gelatin dissolved in 30 ml of water. Set the icing aside to cool and pour it over the cake when it is cold.
