Ingredients
Sponge Biscuit
- 290 grams (10.2 ounces) cream 35%
- 4 large eggs
- 250 grams (8.8 ounces) sugar
- 10 grams (0.35 ounces) vanilla sugar
- 12 grams (0.42 ounces) baking powder
- 220 grams (7.76 ounces) flour
- 15 grams (0.53 ounces) cocoa powder
- 12 grams (0.42 ounces) red gel dye
Creme
- 250 grams (8.8 ounces) cream 35%
- 100 grams (3.53 ounces) cream cheese
- 1 tablespoon (7.5 grams) powdered sugar
- Vanilla essence to taste
Equipment
- Mixing Bowls
A good set of mixing bowls is essential. Use one for whipping the egg whites, another for mixing the yolks, and a third for combining everything. Stainless steel or glass bowls are preferable.
- Electric Mixer
An electric mixer, either a stand or hand mixer, will save you a lot of time and effort when beating the eggs and whipping the cream. Make sure your beaters are clean and dry to achieve the best peaks.
- Baking Ring Mold
This is crucial for shaping your sponge biscuit. A 21cm (8.3 inch) diameter mold with a height of 8cm (3.1 inch) is recommended. Remember to line it well with foil and baking paper.
- Pastry Bag
Use a pastry bag for layering the crème evenly between the sponge pieces. You can also use it for adding decorative touches.
- Wire Rack
A wire rack allows for even cooling of your sponge biscuit, avoiding any soggy bottoms. Place it on a stable surface before pouring the dough into the baking ring mold.
- Measuring Scale
Accurate measurements ensure perfect results every time. A digital kitchen scale helps you measure ingredients down to the gram for precision.
Instructions
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Servings
Variations
Faq
- Why is my sponge biscuit not rising properly?
This could be due to under-whipped egg whites or over-mixing the batter. Make sure to achieve stiff peaks with the egg whites and fold them in gently.
- How do I prevent my sponge biscuit from being dry?
Bake the sponge biscuit at the recommended temperature and for the specified time. Over-baking can lead to a dry texture.
- Can I make the crème in advance?
Yes, you can prepare the crème a day in advance. Keep it refrigerated in an airtight container and give it a quick whisk before using.
- What’s the best way to cut the sponge biscuit?
Use a serrated knife and ensure the biscuit is fully cooled and stabilized in the fridge. This helps achieve clean layers without crumbs.
- How can I make my trifles look more presentable?
Utilize a clear trifle bowl to showcase the beautiful layers. Garnish with fresh berries and mint leaves for an added touch of elegance.
- What’s the secret to a perfectly fluffy crème?
The key is to use cold cream and equipment. Chill your mixing bowl and beaters in the fridge for about 15 minutes before whipping.