Strawberry Sponge Cake Ingredients
- 4 eggs
- Sugar 100 grams
- Vanilla Sugar 1 sachet (15 grams)
- Wheat flour 100 grams
- Potato starch 75 grams
- Food baking powder 1 teaspoon
- Purified water (cold) 4 tablespoons
- Salt pinch
Stuffing and formation:
- Sour cream (25% fat) 250 milliliters
- Powdered sugar 1/2 cup
- Strawberry 200 grams
- Sugar 5-6 tablespoons
- Main ingredientsStrawberry, Sour cream, Flour
- Serving 1 serving
- World cuisineGerman cuisine
Tablespoon, Teaspoon, Glass (capacity 200 grams), Kitchen scales, Deep bowl - 3 pieces, Mixer, Paper kitchen towels, Kitchen knife - 2 pieces, Cutting board, Deep plate, Oven, Refrigerator, Nonstick pan, Baking paper, Fine sieve, Silicone spatula, Kitchen gloves, Wooden kitchen skewer, Metal spatula, Kitchen towel, Large flat dish, Dessert plate
Cooking sponge cake with strawberries:
Step 1: prepare the sour cream.
First of all, prepare the stuffing! Put sour cream in a deep bowl, add powdered sugar to it and use a mixer to beat them at the highest speed until a thick state resembles fatty homemade cream. We tighten the bowl with cream with plastic wrap and put in the refrigerator until use.
Step 2: prepare the strawberries.
Next, remove the stalk from each strawberry. We wash the berries under a thin stream of cold running water, dry them with paper towels, cut each into 4-6 parts or shred with 1 cm thick layers, put the pieces in a clean dish, cover with a film and send it after whipped sour cream, that is, also in the refrigerator .
Step 3: prepare the oven and chicken eggs.
Then preheat the oven up to 220 degrees Celsius and cover the non-stick baking sheet with a sheet of baking paper. After that we take the chicken eggs, in turn beat each with a kitchen knife and lay the yolks with squirrels in separate deep bowls. We try to do it carefully so that the shell does not get into the dishes!
Step 4: prepare the yolks.
Then we put a bowl with yolks under the clean blades of the mixer, turn on the kitchen appliance at medium speed and beat them until light airiness. After a few minutes we pour in cold purified water, add two types of sugar: regular, vanilla, and continue to whisk everything at high speed until the state of the cream. We devote to this process 5-7 minutesas soon as the mixture becomes thick and viscous, turn off the mixer.
Step 5: prepare the proteins.
We wash the blades of the kitchen appliance again, dry it, attach it back and put a bowl of proteins under them. Beat them at the highest speed until stable peaks. Then we add a pinch of salt there and continue the process until the mixture acquires a dense lush structure.
Step 6: prepare the dough for the biscuit.
Now sift through a sieve into a bowl with yolks wheat flour, potato starch and food baking powder. Gently mix these products with a silicone kitchen spatula so that there are no lumps. After that, we carefully introduce whipped proteins into the resulting dough, act gradually, they should not settle.
Step 7: bake a biscuit.
Next, pour the dough into the prepared baking sheet, using a metal spatula, distribute it in an even layer and send it to the preheated oven on 10-15 minutes. Check the readiness of the biscuit with a wooden kitchen skewer. Just insert its end into the flesh of baking and get it.
If the stick is wet - bake it, if it's dry - we put on kitchen gloves and put the baking tray on the cutting board, previously laid on the countertop. We spread a large kitchen towel next to it and sprinkle it with 5-6 tablespoons of granulated sugar.
Step 8: form a sponge cake with strawberries.
After 4-5 minuteswhen the biscuit has cooled slightly, but is still warm, carefully transfer it to the prepared towel paper up. Now, so she can easily walk away from cake wet her surface with a damp linen cloth and carefully remove it.
After that, using a tablespoon, apply an even layer of cold sour cream to the surface of the biscuit. Lay on top pieces of strawberry on it. This can be done in a pattern, in rows or in an artistic mess, it all depends on your desire.
Then, using the same towel, we roll the biscuit into a medium-density roll, optionally shake off the sugar grains from it, wrap it in plastic wrap and put it in the refrigerator couple of hoursso that the dessert is saturated.
Step 9: serve the sponge cake with strawberries.
Strawberry biscuit roll served chilled.
After insisting, optionally sprinkle with powdered sugar, pour over melted chocolate, sugar icing or decorate with mastic.
Then the delicacy is cut across into portions from 3 to 4 centimeters thick, laid out on dessert plates and served with fresh berries, fruits or balls of ice cream. Enjoy it!
Enjoy your meal!
- sour cream intended for cream can be replaced with cream of 33-35% fat;
- the biscuit must be turned into a roll hot or warm, otherwise it will break!
- an ideal substitute for baking paper - parchment paper;
- very often a teaspoon of lemon or orange peel is added to the dough;
- during whipping of proteins, salt can be replaced with 2-3 drops of lemon juice;
- if desired, strawberries can be cut into small squares and mixed with sour cream, but this should be done only at the moment when it will need to be applied to the biscuit cake;
- in the same way you can cook roll with other berries and fruits.