Summer Berries and Cream Sponge Cake

Products Used
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73
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Summer Berries and Cream Sponge Cake imperial
By Chef Eddy Van Damme
Prep Time:
1h 10m
Bake/Cook Time:
33m - 37m
Yield:
One 9 inch cake serving 8-10

Berries and cream is just as popular and irresistible today as it was 100 years ago. The cake itself can be made days in advance and frozen. When ready to serve, defrost the cake and fill with cream and berries.

Bayas y crema es tan popular como irresistible hoy, así como 100 años atrás. El pastel solo puede ser preparado con días de anticipación y congelarse. Cuando esté listo para servir, descongele el pastel y rellene con crema y bayas.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 375°F. Butter and flour a 9-inch round cake pan. Cut a round piece of parchment paper and line bottom of pan. Set aside.
    2. Sift together flour and baking powder. Set aside.
    3. Separate eggs, make sure that no egg yolk enters egg whites as egg whites do not whip when traces of yolk are present.
    4. In a medium-sized bowl, whip egg yolks for a minute. Add first listed 2 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Add salt and vanilla extract, stop mixer and set aside.
    5. In separate bowl, whip egg whites and second listed 3 tablespoons sugar on medium speed until it reaches soft medium peaks. Using a hand held spatula, fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent the mixture from collapsing.
    6. Add 1/2 of flour and gently fold until incorporated. Add remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
    7. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 35-37 minutes.
    8. Remove from oven and turn upside down on a towel or plastic food film lined surface. Set aside to cool.
    9. Prepare moistening syrup by bringing 1/2 cup sugar and water to a boil and allow to cool completely. Add liquor or fruit puree.
    10. Slice cake horizontally in 3 even layers and place one cake round on a serving platter.
    11. Brush or spoon 1/3 of moistening syrup onto layer and spread 1/3 of whipped cream onto it.
    12. Cover entire bottom layer with strawberries pointing upwards. If strawberries are uneven in height, trim tall ones so most are of equal height.
    13. Cover with a second cake layer and moisten with 1/3 of moistening syrup. Spread 1/3 of cream onto surface and sprinkle with 1/2 of blueberries.
    14. Cover with remaining cake layer and repeat syrup and cream. Decorate with remaining berries and sprinkle with powdered sugar. 
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    Pastel Esponjoso Con Crema y Bayas de Verano

    Products Used
    0
    73
    88
    Summer Berries and Cream Sponge Cake imperial
    Por Chef Eddy Van Damme
    Tiempo de preparación:
    1h 10m
    Tiempo de cocción / cocción:
    33m - 37m
    Rendimiento:
    Un pastel de 9 pulgadas que sirve 8 a 10 porciones

    Bayas y crema es tan popular como irresistible hoy, así como 100 años atrás. El pastel solo puede ser preparado con días de anticipación y congelarse. Cuando esté listo para servir, descongele el pastel y rellene con crema y bayas.

    Clasificación:
    Califíquelo usted mismo
    Tested by Chef Eddy
    Tested by Imperial
    Products Used

    Ingredientes

    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precaliente el horno a 375 F. Engrase y agregue harina a una bandeja de pastel de 9 pulgadas. Corte un pedazo redondo de papel parafinado y colóquelo en el fondo de la bandeja. Ponga a un lado.
    2. Tamice juntos la harina y el polvo de hornear. Ponga un lado.
    3. Separe los huevos, asegúrese de que las yemas de huevos no contaminen las claras de huevo, no bata cuando haya rastros de yema presente.
    4. En un envase tamaño medio, bata las yemas de huevo por un minuto, agregue las primeras 2 cucharadas de azúcar en la lista y bata hasta que la mezcla este clara en color y forme cintos gruesos, alrededor de 10 minutos. Agregue sal y extracto de vainilla. Pare la batidora y ponga a un lado.
    5. En un envase separado bata las claras de huevo y las 3 cucharadas de azúcar listadas de segundo en la lista, a velocidad media hasta que se formen picos medios. Usando una espátula de mano, agregue las claras batidas sobre la mezcla de yemas, usando movimientos envoltorios. No mezcle demás para que la mezcla no colapse.
    6. Agregue 1/2 de la harina y usando movimientos envoltorios mezcle hasta que se incorpore. Agregue el resto de la harina y combine asegurándose de que sea una formula ligera. Agregue a la bandeja y coloque en el horno.
    7. Hornee hasta que el centro del pastel rebote cuando es ligeramente presionado con un dedo o cuando se le inserte un mondadientes este salga limpio, alrededor de 37 a 37 minutos.
    8. Remueva del horno y voltee sobre un paño o sobre una superficie forrada con plástico de comida. Ponga a un lado hasta que enfríe.
    9. Prepara el jarabe de humedecer poniendo 1/2 taza de azúcar y agua a hervir y deje que enfríe completamente. Agregue el licor o puré de fruta.
    10. Rebane el pastel horizontalmente en 3 capas iguales y coloque una de las capas de pastel sobre un plato de pastel.
    11. Con una brocha o una cuchara agregue 1/3 del jarabe de humedecer sobre una capa y unte 1/3 de la crema de batir sobre ella,
    12. Cobra la capa del fondo completamente con fresas apuntando hacia arriba. Si las fresas no tienen la misma altura, córtelas para que todas sean de la misma altura.
    13. Cubra con la segunda capa de pastel y humedézcala con 1/3 del jarabe de humedecer, unte con 1/3 de crema batida y espolvoree con 1/2 de los arándanos.
    14. Cubra con el resto del pastel y repita con el jarabe y crema. Decore con el resto de las bayas y espolvoree con azúcar en polvo.

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