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Individual Sponge Cakes with Flavored Cream Recipe

Sponge Cake:  Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the middle of the oven.   Grease, or spray with Pam, a 17 inch (43 cm) x 12 inch (30 cm) jelly roll pan, line with parchment, and then grease and flour the parchment paper (or spray with Baker's Joy).  Set aside.

While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl.  To the two yolks, add the additional yolk, and the two remaining eggs.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

Meanwhile, in a small bowl whisk together the cake flour and cornstarch.  Set aside.

In the bowl of your electric mixer, place the eggs and 1/2 cup (100 grams) of granulated white sugar and beat on high speed for five minutes, or until thick and fluffy.  When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.  At this point beat in the vanilla extract.

Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated.  Sift the remaining flour mixture into the batter and fold in.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form.  Beat in the remaining one tablespoon (13 grams) granulated white sugar and beat until stiff peaks form.  Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated.  Pour the batter into the prepared pan, evenly spreading the cake batter with an angled cakel spatula.

Bake for 7 minutes or until golden brown.   A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.

Immediately upon removing the cake from the oven lift the cake by the parchment paper and  gently slide the cake from the pan onto a wire rack.  Allow to cool flat, covered with a clean dish towel.

When sponge cake has cooled, using a 2 inch (5 cm) mold, cut out 24 individual rounds.

Cream Frosting:

For chocolate whipped cream: In a large mixing bowl place the whipping cream, sugar and cocoa powder and stir to combine.  Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve.  When chilled, beat the mixture until stiff peaks form.

For raspberry whipped cream:  In a large mixing bowl place the whipping cream and sugar and stir to combine.  Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.  When chilled,  beat the mixture until soft peaks form. Then add the sweetened puree, a little at a time, and beat just until stiff peaks form when the beater is raised.  Taste and fold in more sugar if required.

To assemble:

Spray the 12 molds (2 inch by 1 1/2 inch (5 cm by 4 cm) with Pam or grease and place on a cookie sheet.  Insert one round of sponge cake in each mold, pressing firmly to the bottom of the mold.  Spread a layer of chocolate whipping cream over each sponge cake until it reaches halfway up the mold.  (For ease of filling each mold, you can place the cream in a pastry bag.)  Insert another round of sponge cake on top of the chocolate whipping cream, pressing down lightly.  Top this sponge cake with a layer of raspberry whipping cream.  Fill each mold to the top with the raspberry whipping cream and then use an offset spatula or straight edge to level off each mold.   Cover and chill the molds for 4 hours or overnight.  At least an hour before serving remove the molds from the cake by gently lifting the mold.  If necessary, to loosen the ring, briefly warm the molds using a hair dryer.  Smooth out the sides and then return to the refrigerator to firm up.

Place one or two molds on each plate with raspberry puree or  chocolate sauce, if desired.

Makes 12-2 inch by 1 1/2 inch (5 cm by 4 cm) molds. 

Sponge Cake:

1/3 cup (30 grams) sifted cake flour

3 tablespoons (23 grams) unsifted cornstarch

4 large eggs

1 large egg yolk

1/2 cup (100 grams) plus 1 tablespoon (13 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

1/4 teaspoon cream of tartar

Cream Frosting:

For chocolate whipping cream:

3/4 cup (175 ml) heavy whipping cream

1 1/2 tablespoons cocoa powder (I use dutch-processed)

2 tablespoons (28 grams) granulated white sugar

For raspberry whipping cream:

3/4 cup (175 ml) whipping cream

3/4 tablespoon (10 grams) granulated white sugar

1/3 cup (80 ml) lightly sweetened raspberry puree, at room temperature