Sponge Cake with Berries and Cream

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.

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