Baking Instructor Nancy Burgeson makes a light dessert for the summer season that’s perfect for your summer gatherings.
Light and Lovely Sponge Cake with Berries and Cream
1-3/4 cup self-rising flour
4 large eggs (room temperature)
1 cup plus 2 Tbsp. ultra-fine granulated sugar (can be purchased in super market or processed in food processor)
1 cup unsalted butter, room temperature (do not soften in microwave. Let soften at room temperature for several hours or over-night)
1 cup heavy whipping cream (cold)
1 tsp. vanilla
1 cup of your favorite preserves
Powdered sugar, for dusting top of cake
Fresh fruit for trim
Preheat oven to 350 degrees.
Prepare 2 (8 inch) round pans by using a baking spray or butter and flour.
Line pans with parchment or waxed paper.
In a large mixing bowl, beat flour, eggs and 1 cup granulated sugar, and butter at low mixer speed just until combined. Scrape down sides of bowl. Increase speed to medium and beat until well mixed about 1 minute.
Divide the batter between the two pans. Release air bubbles by tapping pans on the counter.
Bake until golden brown about 20 minutes. Test cakes for doneness by inserting a toothpick in the center of each cake. Cool in pan for 10 minutes, remove and cool completely.
In a cold bowl, beat together cold cream, vanilla and remaining 2 tbsp sugar beating until stiff peaks form.
NOTE: I use Whip-it to stabilize my whipped cream. Using this product will keep your cake nice for 3 days.
Layer cake as follows:
In a small bowl whisk preserves until smooth. Using a small spatula, spread ½ cup of preserves on top of first cake layer.
Spoon whipped cream over preserves.
Spread remaining ½ cup preserves on bottom of remaining cake layer; place cake layer, preserves side down, on top of whipped cream.
Dust top with powdered sugar and garnish with fruit of your choice.