Yesterday the European Soccer Championship started and today Portugal has its first game. So, what better time to have a little get-together with friends to celebrate my birthday? As I said on the Aftermath post, not all my friends were able to be at my surprise dinner, so, this is perfect. =)
Obviously, I’m baking the cake eheheh I’ve had a bit of experience with fondant covered cakes but this time I wanted to make something that would be light and fresh, with fruit. Initially I wanted to make a strawberry shortcake but I didn’t find a recipe that looked that good.
I continued looking and found out my new go-to recipe. Seriously, it’s that good!
You can find it here on its original website – Glorious Sponge Cake – but I made some changes because I don’t like lemony flavor in cakes.
This is a recipe for a tube cake, but I made it in a normal pan (and the batter caved in a little in the middle, but not a tragedy).
1 cup of white sugar
1/4 cup of water
1 cup of cake flour
1/2 teaspoon of cream of tartar
1/4 teaspoon of salt
The recipe is really simple and I’ll just write it here, taking out the lemon extract and juice and adding comments in blue.
1. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. You can see how mine turned out in the first image below. This seems to be a really important step. Beat in sugar gradually. Add water. Beat in flour.
2. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3. Pour batter into an ungreased pan. This really made me nervous, I thought the cake would stick to the pan, but no. Instead, it had that crumbly look to the edges, and I liked it. Bake at 325 degrees F (165 degrees C) for one hour, or until done. Mine took about 50 minutes.
After this, let the cake rest for a bit and then take it out of the pan and let it cool completely on a cake rack. At this time, I grabbed my fruit ingredients. I used around 800g (1.76lbs) of strawberries, 4 kiwis and and of a banana. I sliced the strawberries lenghtwise (just because), added a tablespoon of sugar and put it in the fridge. Then I slice the kiwis and the banana, drizzled with a bit of lemon juice (so they wouldn’t oxidize) and also put in the fridge. Around 30 minutes later (the cake took 2 hours to cool completely) I made the whipped cream and also put in the fridge so it would be a bit stiffer.
When it came to decorating, I put the cake in the freezer for about 10 minutes so it would be easier to cut through and when I cut it, it made those beautiful crumbs, almost like an english muffin eheheh This really helps with the overall moist of the cake so, I was pleased. Also, you need to be careful with the top of the cake, because this is a really soft cake and it will break if you’re not careful. To the bottom layer, I added strawberries, some kiwi slices and a bit of whipped cream. Then I topped it and added a thin layer of whipped cream so the fruit would stick a lot better. And after that, I just decorated as you can see in the photo.
You obviously can decorate it as you want, I just thought this would be cute. =)
When the cake is done, chill it in the fridge until you serve it! =) And there you go, I think this is a great suggestion for Summer, and it’s not a really sugar-y, butter-y cake (actually it doesn’t have any butter) and the fruit is always great for the warmer weather. =)
Let me know if you try this! Have a good weekend!
I’ll be sharing this post on some of these blogs!