Cranberry & vanilla winter cake

Ingredients

Vanilla Sponge Biscuit

165 grams (5.8 ounces) flour
5 grams (0.18 ounces) baking powder
60 grams (2.1 ounces) butter
115 grams (4.1 ounces) milk
3 eggs
130 grams (4.6 ounces) sugar
Pinch of salt

Vanilla Cream

500 grams (17.6 ounces) cream cheese
180 grams (6.3 ounces) butter
1 vanilla pod
120 grams (4.2 ounces) sugar

Cranberry Jelly

200 grams (7.1 ounces) cranberries mashed with sugar
1 teaspoon instant gelatin

Equipment

16-18cm (6.30-7.10 inch) mold
Ensure consistent baking with a good quality mold. Line it with parchment paper for easy removal.
Electric mixer
An electric mixer helps achieve the perfect fluffy texture in no time. A stand mixer is ideal, but a hand mixer works too.
Spatula
A silicone spatula is perfect for gentle mixing to keep the batter airy and light.
Saucepan
Use a small saucepan to heat butter and milk. Opt for one with a heavy base for even heating.
Piping bag
A piping bag helps to neatly apply the cream. Disposable ones are convenient, but reusable ones are more eco-friendly.
Acetate film
This helps give your cake smooth, sharp edges while setting in the fridge.

Instructions

Step 1

**The calculation in the recipe is for a 16-18cm (6.3-7.1 inch) mold.**

Step 2

Step 1: Sift the flour and mix it with the baking powder. This ensures even distribution of the baking powder.

Step 3

Step 2: Put the butter cubes in a saucepan, pour in the milk, and bring it to a boil. Combine the boiled milk with the butter and stir until the butter melts completely. Keep stirring to avoid burning the milk.

Step 4

Step 3: Whip the eggs with sugar and a pinch of salt at a high mixer speed until the mixture doubles in volume and becomes fluffy. Be patient; it's crucial for the batter's lightness.

Step 5

Step 4: Add the flour and hot milk alternately to the egg mixture in three passes, gently folding each time with a spatula to avoid deflating the mixture. Use a light hand to keep the batter airy.

Step 6

Step 5: Line the mold with parchment paper and preheat your oven.

Step 7

Step 6: Bake the sponge biscuit at 347°F (175°C) for 35-40 minutes. Check for doneness by inserting a skewer; it should come out clean. Ovens vary, so watch closely towards the end.

Step 8

Step 7: Let the sponge biscuit cool in the mold at room temperature. Once cool, slice it into 2-3 cake layers. A serrated knife works best for slicing cakes.

Step 9

Step 8: Whip the room temperature butter with sugar until light and creamy. Room temperature butter ensures better consistency.

Step 10

Step 9: Cut the vanilla pod in half lengthwise, scrape out the seeds, and add them to the whipped butter. Then add the cream cheese and whip until smooth. Ensure there are no lumps for a smooth cream.

Step 11

Step 10: Transfer 2/3 of the cream into a pastry bag and cover the remaining portion tightly. Refrigerate both for 30-40 minutes. Chilled cream handles better in piping.

Step 12

Step 11: Warm the mashed cranberries with gelatin over low heat until the gelatin dissolves completely. Do not let it boil. Continuous stirring helps to dissolve gelatin evenly.

Step 13

Step 12: Assemble the cake in the same mold used for baking. Use acetate film if necessary to increase the mold's height. Acetate films prevent messy edges.

Step 14

Step 13: Place the first cake layer in the mold, soak it with a little milk, and cover it with a layer of vanilla cream from the piping bag. Create a separate strip of cream along the sides. The cream strip acts as a barrier for the jelly.

Step 15

Step 14: Pour the cranberry jelly into the center. Make sure the jelly is evenly spread.

Step 16

Step 15: Place the second cake layer on top, applying a layer of cream on its underside before positioning it. Soak this layer with milk as well. Be gentle to keep the layers intact.

Step 17

Step 16: Refrigerate the cake for several hours until the jelly has set firmly. Overnight refrigeration often works best.

Step 18

Step 17: Once set, remove the cake from the mold and cover it with the remaining cream on all sides. Smooth out the cream with a spatula for an even finish.

Step 19

Step 18: Decorate the cake with cookies or any other decoration as desired. Get creative with the decorations!

Servings

Serving Suggestions & Ideas 🥳

If you want to amaze your guests, serve this Vanilla & Cranberry Cake at your next gathering. Its visual appeal makes it a perfect centerpiece. Imagine the delightful moment when you cut into it; the creamy layers and the jewel-toned cranberry jelly will leave everyone in awe. 😍

Pair it with a hot cup of coffee or tea to balance the sweet and tangy flavors. For an even more festive touch, sprinkle a bit of powdered sugar on top and add some fresh cranberries around the cake. 🍰

This cake also makes an excellent gift. Wrap it up in a beautiful cake box, and it's a thoughtful present for any occasion, from birthdays to holidays. 🎁

Variations

Gluten-Free & Vegan Variations 🌱

Gluten-Free: Replace the flour with a gluten-free flour blend that measures 1:1 like regular flour. Ensure your baking powder is gluten-free as well.

Vegan: For a vegan version, use plant-based butter and a non-dairy milk like almond milk. Substitute the eggs with a flaxseed mixture (1 tbsp of flaxseed meal + 2.5 tbsp of water for each egg). Choose a vegan cream cheese and use agar-agar instead of gelatin for the cranberry jelly.

These modifications ensure that everyone, no matter their dietary restrictions, can enjoy this delightful treat. 🎂

Faq

How do I ensure my sponge cake stays fluffy?
Be gentle when folding in the flour and milk to keep the batter light and airy.
Can I make this cake in advance?
Yes, you can prepare the sponge and cream a day before assembling the cake.
What’s the best way to store leftover cake?
Keep it in an airtight container in the fridge. It should last for 3-4 days.
Can I use frozen cranberries?
Yes, just make sure they’re fully thawed and well-drained before using.
How can I make sure the gelatin sets properly?
Heat the cranberries just enough for the gelatin to dissolve—avoid boiling as it can weaken the setting power.
What’s the best way to cut the cake layers evenly?
Use a serrated knife and slice horizontally, turning the cake as you cut for even layers.