Friday, March 3, 2017

Sweet Cream Sponge Cake

I had an idea for a white cake and it turned out to be a heavy sponge cake.  What I didn't plan on is the cake tasting like sweet cream.  I didn't take a photo of it, but I can assure you that it came out fantastically!  It would be incredible paired with whipped cream and berries.

Sweet Cream Sponge Cake
Makes 2 loaf pans

1/2 tsp Cream of Tartar
1 cup Heavy Cream
4 Egg Whites
1/2 cup Powdered Sugar
1 cup Flour
1 tsp Vanilla

  1. Preheat oven to 350F.  Line two loaf pans with parchment paper.
  2. In a bowl, whisk the cream of tartar and heavy cream until stiff.
  3. In a second bowl, whisk the egg whites until stiff.  Once stiff, slowly add in the powdered sugar.
  4. Fold the whipped cream into the stiff egg whites.  Once folded together, fold in the flour and vanilla.
  5. Spoon equal amounts of the batter into the loaf pans and bake for 23-25 minutes.
  6. Allow the cakes to cool for 10 minutes after baking.
It's suggested that you layer the cakes halves with whipped cream, nuts, chocolate, and/or fruit/berries.  It is fantastic with coffee or tea.

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