layered vanilla sponge cake with whipped cream, strawberries and blueberries

Do you like cake?

Well, I am not the world’s biggest cake fan but if a tender slice of cake is sitting right in front of me, well, I am more than happy to tuck right in!

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Which brings me to the recipe I am sharing today. A simple vanilla sponge cake recipe. 

Not just any sponge cake, mind you. This is a great recipe because it produces a great sponge cake!

And it was baked with one of my favorite new baking tools – a Pushpan , which is a 100% waterproof and leakproof baking pan that has a patented silicone seal base. This means there is no more need to line the baking pan and getting the cake out is as easy as placing the pan over a tall can and pushing the cake out.

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A perfectly beautiful cake every time!

This cake was made using the “hot milk” method. It is a rather unusual way to make a cake but it works so well. And the cake turns out nice and even every time.

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Let me show you how to make this cake.

Over a ban marie (water bath), whisk the egg and sugar until the mixture reaches 46°C. 

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Using the whisk attachment of your mixer, whisk the mixture until it turns pale yellow and has reached the ribbon stage.

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In the meantime, over low heat, melt the butter in the milk until the milk starts to bubble at the edges of the pot. Add the vanilla extract and stir to mix.

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Fold the dry ingredients into the egg mixture.

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Transfer 2 cups (480ml) of this batter into a large bowl. Pour the milk/butter mixture into this and whisk until even.

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Pour this mixture back into the original batter and whisk until no longer lumpy.

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Spray the silicone part of two 7-inch round Pushpans with a little oil. Push the removable base back into the pan.

Divide the batter between the pans. Tap the pans on the tabletop twice.

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Bake the cakes at 170°C for about 35 minutes, or until an inserted skewer emerges cleanly.

As soon as you are able to, push the cakes out of the pans and place them on a wire rack to cool completely.

Make the glaze by dissolving the sugar in the water. Cool before using. The glaze will help to moisten the cake more but you can leave it out if you wish.

To assemble, cut each cake into 2 length-ways. Slather with whipped cream and layer with sliced strawberries. Spread a little more whipped cream on the strawberries. Place the other half of the cake on top and spread more whipped cream. Top with strawberries and blueberries.

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Enjoy!

{Use discount code DGW118 when you purchase any products from Kitchenary, including Tovolo, Pushpan and Staybowlizer, and get 15% off your purchase!}

For readers of The Domestic Goddess Wannabe, Kitchenary, the people who have brought you Pushpan, as well as Tovolo products, is giving away ONE 7-inch Round Pushpan Deep Round Pan and ONE 8-inch Pushpan Round Flan Pan to one lucky reader! To take part in this giveaway contest, simply complete the Rafflecopter below!*

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*ONE set consisting of ONE 7-inch Round Pushpan Deep Round Pan and ONE 8-inch Pushpan Round Flan Pan will be sent to ONE winner. An email will be sent to the winner to notify him/her of the win. Should a reply not be received within 48 hours, another winner will be selected. This contest is opened to only residents of Singapore.

Layered Vanilla Sponge Cake With Whipped Cream, Strawberries And Blueberries
Serves 8
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Ingredients
  1. 4 eggs
  2. 1 cup (225g) caster sugar
  3. 1 cup (240ml) full-cream milk
  4. 1 stick (112g) unsalted butter
  5. 1 tablespoon (15ml) vanilla extract
  6. 1 cup (130g) Prima top flour/ Prima plain flour
  7. 1 cup (120g) Prima cake flour
  8. 2 teaspoons (10g) baking powder
  9. 1/2 teaspoon (3g) salt
For the glaze (optional)
  1. 1/4 cup (60ml) water
  2. 1/4 cup (56g) caster sugar
To assemble
  1. 1 cup (240ml) heavy cream
  2. 1 tablespoon icing sugar
  3. 1 punnet strawberries
  4. 1 punnet blueberries
Instructions
  1. Over a ban marie (water bath), whisk the egg and sugar until the mixture reaches 46°C (115°F).
  2. Using the whisk attachment of your mixer, whisk the mixture until it turns thick and pale yellow and has reached the ribbon stage.
  3. In the meantime, over low heat, melt the butter in the milk until it starts to bubble at the edges of the pot. Add the vanilla extract and stir to mix.
  4. Fold the dry ingredients into the egg mixture.
  5. Transfer 2 cups (480ml) of this batter into a large bowl. Pour the milk/butter mixture into this and whisk until even.
  6. Pour this mixture back into the original batter and whisk until no longer lumpy.
  7. Spray the silicone part of two 7-inch round Pushpans with a little oil. Push the removable base back into the pan.
  8. Divide the batter between the pans. Tap the pans on the tabletop twice.
  9. Bake the cakes at 170°C (335°F) for about 35 minutes, or until an inserted skewer emerges cleanly.
  10. As soon as you are able, push the cakes out of the pans and place them on a wire rack to cool completely.
  11. Make the glaze by dissolving the sugar in the water. Cool before using.
  12. To assemble, cut each cake into 2 lengthways. Brush the glaze on both cut sides. Slather with whipped cream (heaving cream whipped with icing sugar) and layer with sliced strawberries. Spread a little more whipped cream on the strawberries. Place the other part of the cake on top and spread more whipped cream. Top with strawberries and blueberries.
Notes
  1. Unless otherwise stated I use 65g eggs for all my bakes.
  2. Prima top flour will result in a more tender cake but you can also use Prima plain flour.
Adapted from gretchensbakery
Adapted from gretchensbakery
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

DISCLAIMER: While this post was brought to you by Kitchenary Singapore, The Domestic Goddess Wannabe uses both Pushpans and Tovolo products on a regular basis and feels that they make some of  the best kitchen tools ever!

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