Cake with Whipped Cream and Chocolate
The sponge cake is a classic dessert, easy to prepare and extremely versatile. We start by preparing the base mixture. We mix the egg yolks very well with 1 cup of sugar until it is completely dissolved, and the mixture becomes a fluffy cream that has doubled in volume. This step is essential to achieve a fluffy sponge cake. We gradually add, alternating, the oil and lemon juice, mixing after each addition to ensure good homogenization. Finally, we incorporate the grated orange peel, which will provide a delicious fragrance and a note of freshness. In a separate bowl, we sift the flour together with the baking powder, after which we carefully incorporate it into the egg yolk mixture, making gentle up-and-down movements to avoid losing the air introduced earlier. This technique will help the sponge cake rise during baking. For the egg whites, it is important to beat them into stiff peaks with the remaining sugar, ensuring that the sugar is completely dissolved at the end. Then, we combine the two mixtures with a spatula or a wooden spoon, being careful to maintain the aeration achieved. We pour the mixture into a baking tray lined with parchment paper and level the surface. We place the tray in the preheated oven at a moderate temperature, allowing it to bake for 30-40 minutes or until it becomes nicely browned and passes the toothpick test. Once ready, we let the sponge cake cool for 5 minutes in the tray, after which we transfer it to a wire rack to cool completely. When it is cool, we cut the top in half horizontally, preparing for the filling. For the whipped cream, we mix the whipping cream with honey, milk, and essence, then add the whipping stabilizer. We continue to beat until we achieve a stiff foam that does not run. Now we are ready to deal with the delicious glazes. For the first cream-glaze, we place the whipping cream in a double boiler and bring it to a boil. We then pour the hot cream over the chopped or grated chocolate, mixing well until the chocolate is completely melted. We let it cool, then mix the cream again. We proceed identically for glaze cream 2, ensuring that both glazes have a fine and glossy consistency. Now we are ready for assembly: we place the first half of the sponge, followed by 1/3 of the whipped cream and 1/2 of glaze cream 1. We let it chill in the fridge for 30 minutes to set a little. We continue with the remaining 1/3 of the whipped cream, add glaze cream 1, and cover with the other half of the sponge. We gently press to fix it, add the remaining whipped cream, and pour glaze cream 2 on top. For a marbled or decorated appearance, use your imagination. Serve with appetite and enjoy every slice! This sponge cake recipe with delicious creams is perfect for any occasion, sure to impress everyone.
Ingredients
- For the sponge cake:
- * 2 cups of flour
- * 1 ½ cups of granulated sugar
- * 1/3 cup of oil
- * 3/4 cup of fresh orange juice (from 7
- 10 oranges)
- 6
- 7 eggs
- 3 teaspoons of baking powder
- grated zest from 1 orange * Measure with the same cup. I used one with a capacity of 250 ml. ** For the above quantities
- use a large and tall baking tray because the cake rises a lot: 40 x 35 cm
- minimum height 7 cm. For the whipped cream:
- 1 l of heavy cream
- cold
- 3 tablespoons of honey
- 4 tablespoons of milk
- 3 packets of whipped cream stabilizer
- 1 vial of preferred essence. For glaze cream 1:
- 300 g of dark chocolate
- 150 ml of heavy cream. For glaze cream 2:
- 300 g of milk chocolate
- 120 ml of heavy cream.
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