Simple sponge cake with vanilla and berries
Simple vanilla sponge cake with berries
Who can resist a fluffy sponge cake filled with vanilla flavor and decorated with berries? This classic dessert, with a light texture and refined taste, is perfect for warm summer days but can be enjoyed at any time of the year. Whether you serve it in individual molds or in a large tray, your sponge cake will surely become the star of the table!
Preparation time: 20 minutes
Baking time: 60 minutes
Total time: 80 minutes
Number of servings: 8
Ingredients:
*For the sponge cake:*
- 6 fresh eggs
- 6 tablespoons of vanilla sugar
- 6 tablespoons of flour
- 50 g butter (for greasing the pan)
*For the vanilla cream (creme pâtissière):*
- 500 ml milk
- 3 egg yolks
- 100 g sugar
- 40 g flour
- 1 vanilla pod (or 2 tablespoons of vanilla extract)
*For decoration:*
- 300 g berries (raspberries, blackberries, blueberries, strawberries, as preferred)
The story behind the sponge cake:
The sponge cake has a long history, being a beloved dish in many culinary cultures. It is considered a light dessert that combines simple ingredients, but with the correct technique, it transforms into a sweet jewel on the plate. This recipe for sponge cake with vanilla and berries pays tribute to these traditions, bringing a modern touch through the combination of fresh fruits.
Step by step for a perfect sponge cake:
1. Prepare your ingredients: Make sure all ingredients are at room temperature. This step is essential for achieving a fluffy sponge cake. Start by separating the egg whites from the yolks.
2. Beat the egg whites: This is the key to achieving an airy sponge cake. In a clean bowl, beat the egg whites with an electric mixer until foamy. Gradually add the vanilla sugar and continue mixing until the egg whites become firm and glossy, with a consistency similar to that of meringue.
3. Mix the egg yolks: In another bowl, mash the egg yolks with a fork. They should become creamy and change color.
4. Combine the egg whites with the yolks: Use a spatula to gradually add the beaten egg whites over the yolks. Mix gently, with up-and-down movements, to avoid losing the air in the mixture.
5. Incorporate the flour: Sift the flour over the egg mixture and gently mix to prevent lumps from forming. It is important not to overmix, as this could lead to a dense sponge cake.
6. Prepare the pan: Grease a large tray or individual molds with butter and sprinkle flour inside, ensuring it is well covered. This step helps prevent the sponge cake from sticking to the pan.
7. Bake the sponge cake: Pour the mixture into the prepared pan and place it in a preheated oven at 180°C. Bake for about 60 minutes or until the sponge cake becomes golden and a toothpick inserted in the middle comes out clean.
8. Cool the sponge cake: After baking, let the sponge cake cool in the oven with the door ajar, then remove it and let it cool completely on a rack.
Preparing the vanilla cream:
1. Heat the milk: In a saucepan, bring the milk to a boiling point, being careful not to let it boil.
2. Mix the yolks with sugar: In a bowl, beat the yolks with sugar until they become a light cream. Add the flour and mix well.
3. Combine: Gradually pour the hot milk over the yolk mixture, stirring continuously to avoid curdling the eggs.
4. Cook the cream: Put the mixture back on low heat and stir continuously until the cream thickens. Add the vanilla and mix well.
5. Cool the cream: Transfer the cream to a bowl and cover it with plastic wrap, placing it directly on the surface of the cream to prevent a crust from forming. Let it cool completely.
Assembling the dessert:
1. Decorate the sponge cake: After the sponge cake has cooled completely, pour the vanilla cream on top, ensuring it is evenly distributed.
2. Add the fruits: Wash and clean the berries, then arrange them beautifully on top of the cream, creating an attractive arrangement.
3. Serving: The sponge cake is served immediately but can be refrigerated for an hour before serving to allow the flavors to meld.
Practical tips:
- Gluten-free option: You can replace the flour with almond flour or a combination of rice flour and cornstarch.
- Additional flavors: Add a little lemon or orange zest to the sponge cake mixture for a pleasant citrus note.
- Alternative sugar: Use natural sweeteners if you want a healthier option.
Frequently asked questions:
1. Why did my sponge cake turn out dense?
- Make sure you beat the egg whites well and mixed the ingredients gently to keep the air in the mixture.
2. How can I tell when the sponge cake is done?
- Use a toothpick; if it comes out clean after you insert it in the middle of the sponge cake, it is ready.
3. What other fruits can I use?
- Apple and peach are also excellent options to add a delicious taste.
Combining with other recipes:
For a perfect culinary experience, serve the sponge cake with a scoop of vanilla ice cream or with melted chocolate sauce. A refreshing drink like fruit tea or mint lemonade will perfectly complement this dessert.
Nutritional benefits:
This sponge cake with vanilla and berries is not only delicious but also packed with nutrients. Berries are rich in antioxidants and vitamins, contributing to a healthy lifestyle. Additionally, eggs provide quality protein, and milk brings essential calcium and vitamins.
I invite you to enjoy every step of this recipe and share this delicacy with your loved ones! Whether it's a special occasion or simply an after-work treat, your sponge cake with vanilla and berries will bring smiles to the faces of those who savor it!
Ingredients: 6 eggs, 6 tablespoons of vanilla sugar, 6 tablespoons of flour, butter for greasing the mold, pastry cream, mixed berries (according to preference)
