Ingredients

Sponge biscuit

6 large eggs
150 grams (5.3 ounces) sugar
200 grams (7.1 ounces) flour
2 tablespoons chia seeds
vanilla to taste

The cream

250 grams (8.8 ounces) whipping cream
400 grams (14.1 ounces) mascarpone
100 grams (3.5 ounces) sugar
2 tablespoons chia seeds
vanilla to taste

Soaking

100 milliliters (0.4 cups) water
vanilla to taste
50 grams (1.8 ounces) sugar

Instructions

Step 1

1. **Separate the Whites and Yolks**: Separate the egg whites from the yolks. Whip the whites with 100 grams (3.5 ounces) of sugar until stiff peaks form. In a separate bowl, whip the yolks with the remaining sugar until the mixture becomes pale and thickened. Make sure no yolk gets into the whites, as this can prevent them from whipping properly.

Step 2

2. **Combine Yolks and Whites**: Slowly pour the whipped yolks into the whipped whites, gently folding with a spatula. Add the chia seeds and mix in the flour, continuing to fold gently until everything is just combined. Be careful not to over-mix, as this could deflate the batter.

Step 3

3. **Bake the Sponge Biscuit**: Preheat your oven to 150°C (302°F). Pour the batter into a 22cm (8.66 inches) mold and bake for 1 hour. Check for doneness by inserting a toothpick into the center; it should come out clean.

Step 4

4. **Prepare the Cream**: While the biscuit is baking, whip the cream until it forms soft peaks. Add the mascarpone, sugar, vanilla, and chia seeds, continuing to whip until the mixture is smooth and fluffy. For extra stability, you can add 10 grams (0.35 ounces) of dissolved gelatin if you wish.

Step 5

5. **Make the Soaking Syrup**: In a saucepan, combine the water, vanilla, and sugar. Bring to a boil and let it simmer for 2 minutes. Remove from heat and let it cool before using. This syrup adds moisture and flavor to the sponge biscuit.

Step 6

6. **Assemble the Cake**: Once the sponge biscuit has cooled, follow this order for assembling your cake: sponge biscuit, soaking syrup, cream, and finally, add berry decor of your choice. Place the assembled cake in the fridge and let it set for at least 3-4 hours. Decorate with fresh berries for a beautiful and tasty presentation.

Servings

Imagine this: a sunny afternoon, your favorite beverage, and a slice of this heavenly pastry. It’s a match made in dessert heaven. This cake pairs beautifully with fresh berries. Try adding a handful of raspberries or blueberries on top for a pop of color and a burst of freshness. If you’re feeling fancy, drizzle some berry compote or a light chocolate ganache over each slice. For a touch of elegance, serve the cake on a pretty vintage plate with a dollop of whipped cream on the side. Your guests will feel like they’ve stepped into a chic patisserie. And for those cozy evenings, savor it with a hot cup of coffee or tea. The creamy mascarpone and fluffy sponge biscuit create a perfect balance with the warmth of your drink. Bon appétit!

Equipment

22cm (8.66 inch) baking mold

This is essential for getting the perfect sponge biscuit shape and size. Make sure to grease it well to avoid sticking.

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Electric mixer

An electric mixer is crucial for achieving the right consistency in your egg whites and cream. Whip it good!

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Spatula

A silicone spatula works best for folding ingredients without knocking out too much air. Gentle and effective.

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Saucepan

You'll need this for preparing the soaking syrup. Go for a medium-sized one for better control over your mixture.

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Refrigerator

A good fridge is key for setting your assembled cake. Make room so it has enough space to chill properly.

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Variations

For a gluten-free version, swap the regular flour for a gluten-free flour blend. Make sure the blend you choose is suited for baking to get the best texture in your sponge biscuit. To make the recipe vegan, replace the eggs with a mixture of flaxseeds and water. Use coconut cream instead of whipping cream, and choose a dairy-free mascarpone substitute. Also, ensure all other ingredients, like the sugar and chia seeds, are vegan-friendly.

Faq

  • Why are my egg whites not reaching stiff peaks?

    Ensure your mixing bowl and whisk are completely clean and dry, as any grease or water can prevent the whites from whipping properly.

  • Can I use a different mold size?

    Yes, but you’ll need to adjust the baking time accordingly. A larger mold may reduce the baking time, whereas a smaller one might increase it.

  • How do I know when my sponge biscuit is done?

    Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. It should also spring back when you gently press the top.

  • Can I prepare the cream ahead of time?

    Yes, you can make the cream a day in advance. Just keep it in the refrigerator and give it a good mix before using it in the assembly.

  • What’s the best way to cut the cake for serving?

    Use a sharp, serrated knife. Wiping the blade with a damp cloth between cuts can help keep the slices neat and smooth.

  • Can I freeze the cake?

    It’s best enjoyed fresh, but you can freeze it if necessary. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator before serving.

Nutrition facts

Chia seeds & vanilla sponge biscuit cake
Recipe Yield:10 servings
Calories:Approximately 420 calories per serving
Calories (Min - Max):410 - 430
Total Fat:26g
Saturated Fat:15g
Protein:7g
Total Carbohydrate:38g
Total Sugars:23g