Ingredientes para Whipping Cream Sponge Cake
- 4 large eggs
- Granulated Sugar
- 1 teaspoon vanilla extract
- Whipping Cream
- Zest of 1 lemon
- Self Rising Flour
- Lemon, Juice Of
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Cómo preparar Whipping Cream Sponge Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5x3 inch loaf pan.
- In a large bowl, beat 4 large eggs, 1 teaspoon vanilla extract, and a pinch of salt with an electric mixer for 2 minutes, until frothy.
- Gradually add 1 ½ cups granulated sugar, 1/4 cup at a time, to the frothy eggs, continuing to beat until the mixture is thick, pale yellow, and has increased in volume significantly (at least 5 minutes).
- In a separate bowl, whip 1 cup heavy cream until it thickens slightly – do not overwhip; it should be slightly thicker than its original consistency.
- Gently fold the egg and sugar mixture and the zest of 1 lemon into the whipped cream until well combined.
- In a separate bowl, whisk together 1 ½ cups cake flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Gradually sift the dry ingredients into the wet ingredients, gently folding until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: In a small saucepan, combine ¼ cup granulated sugar and 2 tablespoons lemon juice. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is slightly thickened.
- Brush or drizzle the glaze over the warm cake.
- Serve the cake in slices, topped with macerated berries (about 1 cup) and a generous dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
67g
Fat
24g
Carbs
9g
