Savarine

Sponge Cake with Whipped Cream and Strawberry Jam

Who can resist a fluffy sponge cake filled with whipped cream and topped with strawberry jam? This sponge cake recipe is not only a delicious dessert but also a true feast for the senses. Whether you want to impress at a party, treat yourself after a long day, or simply enjoy a sweet moment, this recipe is the perfect choice.

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 12

Ingredients

For the sponge cake dough:
- 250 g all-purpose flour
- 2 large, fresh eggs
- 150 ml lukewarm milk
- 30 ml vegetable oil (preferably sunflower oil)
- 1 tablespoon sugar
- 1 pinch of salt
- 7 g dry yeast (1 packet)

For the syrup:
- 400 ml water
- 150 g sugar
- 1 essence of rum (or, for a more interesting variation, you can use vanilla essence)

For decoration:
- 500 ml whipped cream (fresh, preferably)

Preparation Technique

Step 1: Preparing the dough

1. Egg mixture: In a bowl, beat the eggs with the sugar, oil, and a pinch of salt. Use an electric mixer to achieve a smooth and fluffy mixture.

2. Dissolving the yeast: Meanwhile, add the dry yeast to the lukewarm milk. Set it aside for a few minutes until foam forms on the surface. This is a sign that the yeast is active and ready to be used.

3. Combining ingredients: Add the milk with the yeast to the egg mixture and mix well. Gradually add the flour, stirring constantly with a spatula or with the mixer on low speed until you obtain a smooth dough.

Step 2: Letting the dough rise

4. Rising: Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about 1 hour, or until it doubles in volume. This is a perfect time to prepare the syrup.

Step 3: Preparing the syrup

5. Boiling the syrup: In a small pot, add the water and sugar. Let them boil for 2-3 minutes, stirring constantly until the sugar is completely dissolved. Once it comes to a boil, remove it from heat and let it cool slightly. Add the rum essence and mix well.

Step 4: Baking the sponge cakes

6. Preparing the molds: Preheat the oven to 180°C. Grease the sponge cake molds (or muffin tins) with a little oil or butter. Fill each mold with dough, leaving space for it to rise for another 15-20 minutes.

7. Baking: Place the molds in the preheated oven and bake for 30-35 minutes, until they turn golden and pass the toothpick test. Remove them from the oven and let them cool slightly.

Step 5: Assembling the sponge cakes

8. Soaking in syrup: Once the sponge cakes have cooled, remove them from the molds and cut the top off, but not completely. Dip each sponge cake into the cooled syrup, allowing them to soak well.

9. Filling with whipped cream: Use a piping bag to fill the sponge cakes with whipped cream. You can add strawberry jam on top or even inside for an extra burst of flavor.

Useful Tips

- Choose quality ingredients: Use fresh eggs and high-quality whipped cream for the best flavor.
- Don’t skip the rising: It’s essential to let the dough rise properly to achieve a fluffy texture.
- Filling varieties: Instead of strawberry jam, you can use apricot or raspberry jam, or even melted chocolate for a decadent version.
- Storing sponge cakes: They keep well in a sealed container in the fridge for a few days, but it’s best to consume them fresh.

Delicious Combinations

Sponge cake pairs perfectly with strong coffee, fragrant tea, or sweet wine. Imagine a lazy afternoon, with a sponge cake in hand and a cup of coffee beside it. What a delightful moment!

Calories and Nutritional Benefits

One serving of sponge cake (approximately 100 g) contains about 350-400 calories, depending on the ingredients used. Although it is a dessert, it’s important to enjoy it in moderation. The sponge cake provides a quick source of energy due to its sugars and carbohydrates, but remember that moderation is key to a balanced diet.

Frequently Asked Questions

- Why is it important to use lukewarm milk?
Lukewarm milk activates the yeast, helping the dough to rise properly. Avoid hot milk, as it can kill the yeast.

- Can I use whole wheat flour?
Yes, but keep in mind that whole wheat flour can make the sponge cake denser. You can mix white flour with whole wheat flour for a compromise.

- How can I customize this recipe?
You can experiment with different flavors for the syrup, adding vanilla, lemon, or orange. You can also try other types of jams for filling.

Sponge cake is a classic dessert, full of nostalgia and joy. I hope you enjoy every step of this recipe and that the result meets your expectations! Don’t forget to share this delicacy with your loved ones, as sweetness is part of life’s joys. Enjoy your meal!