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Stawberries and cream. Front view.

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Comment by Luz Iglesias on December 6, 2014 at 10:54pm

Thank you so much Katy.  Sandra: Sponge cakes have a little more work because you have to mix both mixtures: egg-white mxture and flour alternating them in soft circular movements in order to air the cake.  Some mixtures need more syrup sometimes and as I told you I don´t know why.  Both cakes, bottom and top have to be very very moist, but not drippig,  And all of the times you don´t know it they are really wet until you cut it.  What I do is that I always give a cup of syrup to the person I´m giving the cake to, in case it needs more moisture.  Try it it is delicious.

Comment by Katy Nott on December 6, 2014 at 1:56pm

those strawberries are precision perfect!  lovely

Comment by Sandra Smiley on December 5, 2014 at 11:09pm

Oh, thank you, Luz!  This sounds so delicious.  I have never made a sponge cake, so any helpful hints would be appreciated or do I just follow the recipe exactly?  Can't wait to try this.

Comment by Luz Iglesias on December 5, 2014 at 11:02pm

Thank you so much Betty and Sandra.  Of course I post the recipe, here it goes.  It is a sponge cake, my recipe is this one:  9 eggs (separated) - 2 cups sifted flour - 2 tsps baking powder - 1 1/4 cups sugar - 1 tsp vainilla essence - 2 pounds strawberries - 3 cups ready-to-whip-cream (not whipped, if you use regular whipped cream without sugar you will need to add 13 tbs of sifted powdered sugar (or a little less, depending on how you like it), I use one named Ambiant that already has sugar in it, but I add about 3 more tbls.  I love this brand because it can be used in summer time, without worrying whether it will stand firm or not.

Syrup:  3 cups of water (sometimes you may need four, sometimes the cake just asks for more) - 1cinnamon stick - 1 tsp vainilla escence - 1/2 cup of sugar (f you like it sweeter, add a little more sugar)

First of I prepare 2 baking pans with grease and flour (because it is too difficult to cut them in the middle for the filling)  I use a std mold for about 20 pcs.  Maybe 27-28 inches.

1.-  In a bowl mix the flour and the baking powder (already sifted).  Set aside.

2.- With a mixer beat the egg yolks with the sugar and vainilla essence, at the same time beat the egg whites in another mixer.  About 8 min.  The egg whites must be in a soft peak consistency.

3.-If the egg yolks-sugar mix is thick, add 2 tbls of the egg-white mixture to make it softer. In soft turning movements begin to add alternating; the flour mixture and the egg-white mixture until finished.

4- Pour the mixture into the molds until they reach the same level.  

5.-Bake at 160 for 20 min check until lightly browned.

While it its baking prepare the syrup.

Unmold after 20 min.  Pinch the cakes with a large toothpick all over the surface of the cake and beggin pouring the syrup until moist.  (I usually make the cakes a day before and set them in the fridge overnight).  Make sure the cakes are really moist but not dripping)

Cut the strawberries in little pieces.  Mix them with maybe a cup or a little bit more of whipped cream for the filling.  Refrigerate.

Now your are ready to decorate as you please.  You can also use this filling for decoration.  

Hope you like the recipe is simple I guess it is a standard recipe. :0)

Comment by Betty on December 5, 2014 at 9:39pm

Love how you did the berry design...

Comment by Sandra Smiley on December 5, 2014 at 8:01pm

Love this, Luz!  Think you may need to post the recipe :o)

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