Even on a rainy, rather chilly weekend, Spring fever still caught me. My nail color went from a midnight blue to a lively, fresh pink, my kitchen is decorated with lavender colored tulips, and I even got some of my Spring cleaning and organizing done! Inspired by all things Spring, I decided to make a quick, German sponge cake, rolled up and filled with a divine berry-rich whipped cream frosting. The lemon flavor in the sponge cake adds a refreshing scent, while the berry whipped cream is rich, yet airy.
This would be a perfect cake to serve for afternoon tea on a Sunday, but would make a great after-dinner-dessert or birthday cake as well. Try this recipe and let me know what you think! And if you love German food like I do and want to be in the loop on future giveaways (I am giving away quite a few more WÜSTHOF knives this year!), PLEASE SUBSCRIBE at the bottom of this post! ???? Danke! ❤️
Ingredients for 1 cake:
- 5 eggs
- 1/2 c sugar
- 1/2 c & 2 Tbsp flour
- 1/4 c corn starch
- 1/4 tsp baking powder
- zest of 1 lemon
- 12 oz of berries (I used 6 oz strawberries, 3 oz blackberries and 3 oz raspberries)
- 7 oz of strawberry jam
- 14 oz heavy whipping cream
- 1/2 powdered sugar
- 1 tsp vanilla extract
- powdered sugar for dusting
- Preheat oven to 390 degrees F and prep a baking sheet with parchment paper.
- Separate the egg whites from the yolks, placing the whites in a large bowl and the yolks in a smaller bowl.
- Add a pinch of salt to the egg whites and beat until almost stiff.
- Add about 3/4 of the sugar and continue beating until stiff.
- Beat the egg yolks with the remaining sugar and lemon zest until creamy.
- Mix together the flour, corn starch and baking powder and add to the egg whites along with the egg yolk-sugar mixture, folding it carefully into the egg whites.
- Spread the batter onto the parchment-lined baking sheet and bake for 10 minutes or until golden yellow.
- Sprinkle sugar onto a kitchen towel and flip the sponge cake onto the kitchen towel, leaving the parchment paper on top. Let cool.
- Wash the berries and finely dice 3/4, pureeing the remaining 1/4.
- Add together whipping cream, sugar and vanilla and whip the cream until almost stiff.
- Add the puree and mix until completely stiff.
- Fold in the diced berries and move to the fridge to stay cool.
- If the cake is cooled, carefully remove the parchment paper.
- Heat the jam in 20 second increments in the microwave until warm, and brush onto the cake. Allow to cool.
- Spread the berry-whipped cream onto the jam layer, leaving some room at the top edge, so that the mixture will not squeeze out when rolling the cake.
- Using the kitchen towel, carefully roll the sponge cake, applying even, light pressure.
- The cake can now be garnished with more whipped cream on the outside and more fresh berries or you can dust it in powdered sugar like I did.
- Guten Appetit!
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