I made this sponge cake over the weekend for my Grandma’s 80th Birthday. I really wanted to make something special as it is widely accepted that my Grandma is one of the most amazing humans on the planet (really, she’s exceptional). This cake looked amazing, tasted delicious and is very adaptable – you can use any fruit that’s in season to put on top, and fill it with anything you like. If I was in a rush I would even be inclined to buy a sponge cake, cut in half and decorate it to get the effect with minimal time and effort.
For the sponge:
3 eggs, separated
1 cup caster sugar
½ cup cold water
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup plain flour
1 tbsp cornflour
For the sweetened, thickened cream:
500ml thickened cream
Icing sugar (to taste)
Vanilla extract (to taste)
For the jam: https://bakerholicsanonymous.wordpress.com/recipes-2/frostings-icing-condiments/raspberry-jam/, alternatively you can use store bought (but it is likely to be sweeter)
2 punnets fresh strawberries
1 punnet fresh raspberries
1 punnet fresh blueberries
For the macarons: https://bakerholicsanonymous.wordpress.com/recipes-2/cookies-biscuits-macarons/raspberry-macarons/ (with the raspberry jam to sandwich)
Make the raspberry jam according to instructions.
If desired, make the macarons according to instructions. Sandwich with some of the jam.
For the sponge:
Preheat oven to 160°C (fan-forced). Grease two 20cm round, shallow tins and line the bases with baking paper.
Use electric beaters to beat the egg yolks, sugar, water, and vanilla for approximately 10 minutes, until very pale and thick. Wash the beaters and then, in a separate bowl, beat the egg whites and baking powder until stiff peaks form.
Fold the sifted flours into the yolk mixture and then gently mix in the egg whites.
Divide evenly between the tins and bake for 20 minutes or until springy in the centre and the cake has come away from the sides of the tins.
Gently turn cakes, face up, onto wire cooling racks with clean tea towels on them (this stops the wire from denting your cakes). Leave to cool entirely.
For the Cream
Add cream, icing sugar (to taste) and vanilla extract (to taste) into a large stick blender/master container (or bowl) and blend until the cream is very thick.
Lay one of your sponges top-down on your serving platter.
Spread with raspberry jam (or desired filling).
Spread a generous layer of whipped cream on top.
Top with strawberry slices, chopped evenly.
Gently place the other sponge, top-side up onto the cake.
Top liberally with cream and spread it evenly, right out to the edge (but not down the edge, you still want to see the cake).
Top with fruit and mint leaves (the more the better often for aesthetics – and flavour!) And, if desired, place macarons with a blob of cream and a raspberry on top, evenly around the cake.
Recipe from Grandma