Spongecake and Entourage – Fruit and Cream, or Chestnut Cream Topping

The spongecake is my mom’s specialty (and the only thing she likes to bake, really). After all the pictures of food experiments from this year, I have finally earned the right to cook in the non-jank kitchen at home! So just last month, I baked with my mom for the first time. In my life. No, I didn’t have those childhood memories of baking with my mother. She’ll have none of that mess, haha.

This recipe tastes similar to the cakes you’ll find in typical Asian bakeries. It’s a very light, fluffy texture, and is not too sweet. This batch makes about 6 cupcakes or a small 8″ circle cake.

Spongecake:

  • 3 eggs
  • 1/3 cup sugar
  • 1/3 cup flour

Whipped Cream topping:

  • 1 cup whipping cream
  • 1-2 tbsp sugar (superfine sugar would be nice)
  • 1 can fruit cocktail (about 18 oz.)

Yup. That’s all you’ll need! SRSLY!!

Preheat the oven to 375 degrees Fahrenheit.

In a large bowl, whisk the eggs until fluffy. If you are very privileged, use your electric mixer and mix on high for a few minutes. If not, roll up your sleeves and get ready for a workout. This will take a while, but you’ll know you’re done when the eggs lighten in color. Make sure the entire batch of eggs are fluffy, and not just the top layer. Under-whipped eggs will sink to the bottom and taste nearly inedible. Pro tip: whisk in two batches, or scoop off the fluffier part as you mix so you don’t whip the eggs any more than you have to. Also! Room temperature eggs will be easier to work with, or you can set the bowl atop another bowl of warm water for a few minutes. =]

Now gently stir in the sugar a tablespoon at a time. Then do the same with the flour! If you have a sifter or tea strainer, that would be great. Be really gentle!! Else you’ll break all the egg bubbles you worked so hard to make.

If you were very careful with mixing in the sugar and flour, your batter should still be very light and bubbly. See???

Pour the batter into a greased cake pan, or lined cupcake pan and bake! A cake pan will need about 12-15 minutes. Cupcakes take about 10 minutes.

Now for the topping!!!

Whisk the cream and sugar together until fluffy. An electric mixer sure would be nice, but yeah… here comes another workout…! Make sure you stop whipping once it firms up. You can over-whip the cream!

Spread some of the cream over the top of your cake.

Strain out your fruit cocktail, and arrange the fruit on top. And embellish with the rest of the cream. My mom let me borrow her cake decorating kit for a bit, so I had some fun with this cake. Yay you! You made a cake! ^_^

Bonus!! Chestnut Cream Topping

The spongecake has a very neutral flavor and goes well with many flavors. Kellie specially requested that I also post the recipe for a chestnut cream that I made for her a while back. It’s not the easiest to find chestnuts, but if you do, try these!

Ingredients:

  • 1 cup peeled, roasted chestnuts
  • 1 cup whipping cream
  • 2 tbsp sugar

Throw the chestnuts into a food processor, and puree them. If you don’t have a food processor (or don’t feel like pulling it out and cleaning it afterwards), you can just chop them. Chop them as small as you can. Then mush the mixture together with the side of the knife and keep chopping. Ehhh… That’ll do.
Whip the cream and sugar together until fluffy. Then mix in the chestnut paste. I had a fancy piping thingy for the cupcakes pictured above, but you can also just put the cream into a plastic sandwich bag, snip the corner and pipe it out that way. And now you’ve learned another spongecake variation! Enjoy!
~Stephanie
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