Strawberry
Vanilla Sponge Cake
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
A simple but delicious vanilla sponge cake filled with roasted
strawberry jam & topped with an easy vanilla glaze. Makes a simple, elegant
birthday cake.
Course: Dessert
Servings: 12 servings
Author: Barry C. Parsons
Ingredients
For the Sponge Cake
- 6 large or extra large eggs room temperature is best
- 1 cup white sugar
- 1 tbsp vanilla extract
- 1 cup flour sifted
- 2 tbsp melted salted butter
- Roasted Strawberry Jam
- Vanilla Glaze
- 1 cup icing sugar powdered sugar
- 1/2 tsp vanilla extract
- a little milk
Instructions
1.
Preheat oven to 325 degrees F. Line the bottom of
a 9 inch spring form pan with parchment paper but do NOT grease the sides.
Greasing the sides will not allow the cake to rise well and since the cake is
cooled in the pan, the ungreased sides provide support for the cake as it cools
so that it will not shrink.
2.
In the bowl of an electric mixer, using a whisk
attachment, combine the sugar, eggs and vanilla extract and beat on medium high
speed for about 10 minutes until the mixture is foamy and pale in color.
3.
Reduce the speed of the mixer to medium low and
with the mixer running, begin to continuously sprinkle in rounded tablespoons
of the flour. Stop the mixer as soon as the flour is fully incorporated.
4.
Remove 1 to 2 cups of the sponge cake batter and
mix it with the melted butter.
5.
Immediately add this mixture back into the main
batter, folding it in very gently with a rubber spatula. Make sure the butter
mixture is fully mixed in but be careful not to over mix the batter when
folding as this can cause the batter to deflate.
6.
Pour the batter into the prepared 9 inch spring
form pan and bake for approximately 45 minutes or until the top springs back
fully when pressed lightly. Watch this cake closely as it will over bake easily
if left for 5 minutes too long. Start checking it at the 40 minute mark just to
be sure, although it always takes the full 45 minutes in my oven.
7.
Cool the cake completely IN THE PAN for at least
a couple of hours before carefully and slowly running a sharp knife around the
outside edge of the pan to release the cake from the sides. Be sure that you
are holding the knife straight at a 90 degree angle, pressing it firmly against
the side of the pan as you run it around the edge. This will ensure that you do
not damage the sides and they will come out looking perfect in your
presentation.
8.
Release the sides of the spring form pan and
peel the parchment paper off the bottom of the cake before placing it on the
serving plate.
9.
Using a sharp serrated knife, cut the cake in
half, horizontally to form 2 equal layers.
10.
Spread the bottom layer with a generous amount
of the Roasted Strawberry Jam before adding the top layer and spreading on the
Vanilla Glaze (or just top with powdered sugar if preferred).
To prepare the Vanilla Glaze
1.
Mix together the icing sugar, vanilla extract
and a couple of teaspoons of milk at a time until the glaze comes together into
a thick but pourable consistency (about like that of cold honey or molasses).
Add a little more icing sugar if it gets too thin, the glaze is quite
forgiving.
2.
Spread evenly over the surface of the cake,
pushing it gently over the edges to let it drizzle down the sides.
Recipe Notes
For a larger cake, make the sponge recipe in a 10 inch
spring form pan, increasing all of the ingredients by 1/3.
8 eggs
1 1/3 cup sugar
4 tsp vanilla extract
1 1/3 cups flour
8 tsp melted butter
source : www.rockrecipes.com
0 Response to "Strawberry Vanilla Sponge Cake"
Post a Comment