Sponge Cake with Whipped Cream
The sponge cake is an extremely versatile and easy-to-make dessert that can serve as the base for various delicious treats. We start by preparing the sponge cake, an essential element of our recipe. In a large bowl, add the six whole eggs along with the sugar. Using an electric mixer, beat the mixture on high speed until it becomes a fluffy cream, pale yellow in color, tripling in volume. It is important that the texture is similar to that of stiffly beaten egg whites, to achieve a fluffy and well-aerated sponge cake.
Once you have achieved this consistency, sift the flour into the egg and sugar mixture. With a spatula, gently and delicately fold in, being careful not to lose the air incorporated into the mixture. Pour the obtained mixture into a narrower baking tray, approximately 30x35 cm, which you have lined with parchment paper and greased with a little butter to prevent sticking. Place the tray in a preheated oven at a medium temperature, allowing the sponge cake to bake for 30-40 minutes, or until it feels firm to the touch and lightly browned. After baking, let it cool in the tray to retain its moisture.
Meanwhile, we prepare the delicious cream. In another bowl, whisk the egg yolks with the sifted cocoa, making sure to obtain a smooth paste. Then add a few tablespoons of whipped cream to thin out the mixture, making it easier to incorporate. Next, gradually add the remaining whipped cream, gently folding with a spatula until you achieve a smooth and airy cream.
For assembling, cut the sponge cake into three horizontal layers. Each layer will be sprinkled with sifted cocoa, and the first two layers will be filled with whipped cream. The third layer, after being sprinkled with cocoa, can be decorated with plain whipped cream, adding a sprinkle of cocoa on top for an attractive appearance. This cake can be served immediately, but if you have time, let it rest for a few hours in the refrigerator to allow the flavors to meld perfectly. Finally, for an extra touch of flavor, you can add grated chocolate on top, thus providing an additional note of elegance and taste to your dessert. This sponge cake with cream recipe is perfect for any occasion and is sure to impress everyone who enjoys it.
Ingredients: For the pandispan: -6 eggs -6 tablespoons sugar -6 tablespoons flour -unt for the pan For the cream: -2 egg yolks -1 tablespoon cocoa -250 g whipped cream (Hulala) For the decoration: -3 tablespoons cocoa -250 g whipped cream
