Ingredients
Sponge biscuit
- 6 eggs
- 150 grams (5.3 ounces) sugar
- 200 grams (7.1 ounces) flour
- vanilla to taste
The cream
- 300 grams (10.6 ounces) cream
- 400 grams (14.1 ounces) mascarpone
- 150 grams (5.3 ounces) sugar
- vanilla to taste
Soaking
- 250 milliliters (1 cup) water
- 1 lemon
- 3 tablespoons sugar
Additionally
- any jam to your taste
Equipment
- Mixing Bowls
Use glass or metal bowls for whipping egg whites to ensure they peak properly. Make sure they are clean and dry.
- Spatula
A good silicone spatula will help you fold the ingredients gently, maintaining the fluffy texture.
- Electric Mixer
This will be your best friend for whipping both the egg whites and the cream to desired consistencies.
- Springform Pan (22cm / 8.66 inch)
Using a springform pan ensures easy removal of your delicate sponge cake.
- Saucepan
A medium-sized saucepan is ideal for preparing the lemon syrup.
Instructions
Step 1
Step 2
Step 3
Step 4
Servings
Picture this: you've assembled your stunning cake, and now it's time to serve. Consider presenting each slice on a sophisticated dessert plate, with a sprinkling of powdered sugar on top to add a hint of elegance. 🍰 How about adding a few fresh berries around for a pop of color and a burst of freshness?
For those who enjoy a bit of a twist, serve your creation alongside a scoop of vanilla or berry ice cream. The cold, creamy texture of the ice cream pairs flawlessly with the light and fluffy sponge cake. 🍦 Don’t forget to garnish the plate with a sprig of fresh mint for that extra touch.
Hosting a brunch? This cake also works wonderfully with a cup of richly brewed coffee or a glass of sparkling champagne. The combination is simply irresistible and guarantees that your guests will come back for seconds. ☕🥂
Variations
Love the idea of this cake but need a **gluten-free** option? No problem! Simply substitute the all-purpose flour with a high-quality gluten-free flour blend. Ensure you choose one that contains xanthan gum for the best texture.
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For a **vegan** twist, replace the eggs in the sponge with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use a plant-based cream and a dairy-free mascarpone alternative. Almond or coconut cream can give you that same delightful richness.
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Faq
- How do I prevent my sponge cake from deflating?
Make sure to fold the ingredients gently to retain the air. Also, avoid opening the oven door during baking.
- Why didn't my egg whites whip into peaks?
Your mixing bowl might have had residual oil or water. Use a clean, dry bowl when whipping egg whites.
- Can I make this cake ahead of time?
Yes, you can bake the sponge cake a day ahead and store it wrapped in plastic wrap. Assemble on the day of serving for the freshest taste.
- What's the best way to spread the cream evenly?
Use an offset spatula for smooth, even layers and try chilling your cream slightly before spreading it.
- How can I get a more intense lemon flavor in the soaking syrup?
Add finely grated lemon zest to the syrup for an extra zing of citrus flavor.
- Can I use other fruits for decoration?
Absolutely! Blueberries, raspberries, or even thinly sliced strawberries can make wonderful, colorful garnishes.