Ingredients
Sponge Biscuit
- 3 eggs
- 150 grams (5.30 ounces) spinach
- 5 sprigs mint
- 100 milliliters (3.40 fluid ounces) vegetable oil (sunflower/olive)
- 150 grams (5.30 ounces) sugar
- 180 grams (6.35 ounces) flour
- 1 teaspoon baking powder
Strawberry Confit
- 200 grams (7.05 ounces) strawberries
- 80 grams (2.80 ounces) sugar
- 7 grams (0.25 ounces) starch
Custard
- 300 grams (10.60 ounces) cream cheese
- 100 grams (3.55 ounces) powdered sugar
- 100 grams (3.55 ounces) butter
Syrup
- 30 milliliters (1.00 fluid ounce) water
- 20 grams (0.70 ounces) sugar
- Juice of 0.5 lime
Equipment
- Blender
A powerful blender is essential for getting the spinach and mint pureed perfectly.
- Whisk or Stand Mixer
Whipping the eggs to the right consistency is key. A stand mixer can make your life easier!
- Sieve
For that ultra-smooth custard, a fine sieve is your best friend when sifting flour and powdered sugar.
- Baking Mold (6.3 inches diameter)
This size ensures the perfect height and shape for your cake layers. Make sure it's non-stick!
- Spatula
A good silicone spatula will help you fold the ingredients gently and smoothly.
Instructions
Step 1
Step 1: Start by whipping the eggs and gradually adding the sugar until you get a light and fluffy mass. Ensure the eggs are at room temperature for better volume.
Step 2: Add the mint and vegetable oil to the spinach. Blend it until smooth and pour this mixture into the whipped eggs. Adding the oil ensures a moist sponge.
Step 3: Sift the flour together with the baking powder, and gently fold into the egg mixture. Be careful not to overmix to avoid deflating the batter.
Step 4: Pour the batter into a 6.3-inch diameter mold and bake in a preheated oven at 356°F (180°C) for 45-50 minutes. Use a toothpick to check for doneness; it should come out clean.
Step 2
Step 1: Blend the strawberries, then add the sugar and cornstarch. Cook the mixture until it thickens and then let it cool. Stir constantly to prevent the mixture from burning.
Step 3
Step 1: Whip the butter (at room temperature) with the powdered sugar until fluffy. Ensure the butter is soft for better mixing.
Step 2: Add the cream cheese and whip again until smooth and combined.
Step 4
Step 1: Soak the cut biscuit with the prepared syrup. Trim the edges for an even finish.
Step 2: Apply a layer of custard, then add the strawberry confit and another layer of custard. Use a piping bag for even layers.
Step 3: Finish with the top layer of sponge biscuit. Decorate with biscuit crumbs if desired. Refrigerate the cake for at least an hour before serving.
Servings
Serve this stunning cake as the elegant centerpiece of your dessert table. With its eye-catching green hue from the spinach and mint, and the stunning layers of strawberry confit and custard, it’s guaranteed to be a conversation starter. 🥳 Dare to be different and make it the highlight of your afternoon tea party, paired with a selection of herbal teas or freshly brewed coffee. ☕️🍵
If you’re feeling fancy, slice and plate each piece with a dainty drizzle of extra strawberry confit on the side, and a sprig of mint for that sophisticated touch. 🍰🌿 Your guests will adore the deliciously refreshing flavors and the exquisite presentation.
How about turning it into cute, single-serving-size minis for a bridal or baby shower? The versatility of this cake makes it perfect for so many occasions. 🎉 Tiny, bite-sized slices served with sparkling water or your favorite bubbly elevate any event. 🍾✨
Variations
Gluten-Free: Substitute the flour with a gluten-free all-purpose flour blend. Make sure to check that your baking powder is gluten-free as well. 🌾✳️
Vegan: Replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground seeds to 3 tablespoons of water per egg). Use vegan cream cheese and butter for the custard, and swap the sugar with a vegan-friendly option. 🍰💚
Embracing these variations ensures that everyone, regardless of dietary restrictions, can enjoy this delightful cake. 🌟✨
Faq
- Why is my sponge cake heavy and dense?
This could be due to over-mixing the batter or not whipping the eggs enough. Be gentle and precise!
- How do I store the cake?
Keep it refrigerated, and it will stay fresh for up to 3 days. Bring to room temperature before serving for best results.
- Can I use frozen strawberries for the confit?
Yes, but make sure to thaw and drain them thoroughly before using to prevent excess moisture.
- Is it necessary to sift the flour?
Sifting helps to incorporate air, making your sponge cake lighter and fluffier. Don't skip this step!
- Can I make the custard in advance?
Absolutely! You can prepare the custard up to 2 days in advance and store it in the refrigerator.
- How can I ensure my cake layers are even?
Level your cake with a knife or a leveler after baking, and use a scale to divide the batter equally among the tiers.
