I want your…. I… uh.. Hi.
A few weeks ago I was asked if I could post a sponge cake recipe, so here it is! This recipe has been something my grandma makes at almost every occasion. She uses this as a base for many cakes, but most importantly for the Buche de Noel, a traditional french Christmas cake. This sponge cake is light, delicious, and almost every household has the ingredients to make it at this very moment. My favorite way to eat it (besides from the Buche de Noel obviously) is with homemade whipped cream and fruit, preferably pineapple. I normally make this in two round pans and add whipped cream and pineapple slices to the middle before stacking, and then cover the rest with the homemade whipped cream, and some pineapple on top. But I didn’t have two round pans when I made this, I only had a cookie sheet- so I improvised. I made it on a cookie sheet, cut the cake into four pieces, and stacked them. Improvisation at it’s finest. Since I only had berries on hand, I used them, hence the tinted whipped cream- those berries really do stain.
This recipe is coming from memory, so bare with me here.
In bowl #1: Sift 1 c. all purpose flour, 1 TSP baking powder, and a pinch of salt.
In bowl #2: Beat 6 egg yolks and 1 c. sugar using a handheld beater, or one of those stand ones. Once it starts to ‘ribbon’ add 1 TSP vanilla extract and 1 TSP fresh squeezed lemon juice. Mix in on low: 1/2 of the flour mixture from bowl #1.
In bowl #3: Beat 6 egg whites until it forms stiff peaks. Once stiff peaks form, fold in the second 1/2 of the flour mixture from bowl #1, make sure to re-sift it over the egg whites before you fold it in.
Add 1/3 of the mixture from bowl #3 into bowl #2, folding it in very carefully- it’s okay if it is not completely incorporated! If you over mix your batter your cake will not come out. This is the most important step. Once it is mostly folded in, add another 1/3 of the whites mixture to the yolks mixture. Repeat using the last 1/3. Once again, do not over mix. Just until barely incorporated is perfect!
Now this is when things get complicated. Chose your pan.
If you use a cookie sheet: spray sheet with non stick spray, making sure to spray the side edges, line it with wax paper, and pour your batter into the pan, making sure it is evenly distributed. Cook in 325 oven for 12- 15 minutes or until golden brown
If you are using two round pans: Make sure you butter the pans very well, and then dust them with flour so nothing sticks. Pour batter, cook in 325 over for 30-40 minutes or until golden brown.
While cake(s) are in the oven: make a small amount of simple syrup on the stove using 2 parts sugar 1 part water.
Once out of the oven let cool completely. If you used a cookie sheet- take a cutting board, or something roughly the same size as the cookie sheet, place it on top and then flip over to invert cake. Carefully peel off wax paper. If you used the pans, invert them carefully using a plate or something similar. Drizzle a little bit of simple syrup over the cake(s), along with a drizzle of cognac, rum or grand marnier, whichever you prefer.
For the whipped cream: use 1 quart of heavy whipping cream with 1/2-2/3 c. of powdered sugar. Start with 1/2 cup and add more to your liking. Also add 1 1/2 TSP vanilla extract. Whip until thick.
If you have the cake on a cookie sheet, cut into four even pieces, otherwise just layer your two cakes with whipped cream and desired fruit. Then cover outside and edges with whipped cream/fruit! Enjoy.
*Remember not to open the oven while cooking!
*This recipe is from my grandma, which came from a french magazine clipping that is at least 25+ years old.
Yayyy. Thanks for posting. I will have to try it when I get home this week. :>