Cream sponge cake

Name: Cream sponge cake
Uploaded: 2018-06-20T09:29:12Z
Duration: PT59.072S
Channel: Food Inspiration

published on 20 June, 2018 at 11:29

Ingredients:

7 egg whites;
7 egg yolks;
1 whole egg;
1/3 cup+2 tbsp milk;
100 g (3.5 oz) flour;
80 g (2.8 oz) butter, melted;
100 g (3.5 oz) sugar;
whipped cream, hazelnut paste, strawberry jam for serving.

Instructions

Heat the oven to 180 C (350 F). Cover the bottom of 20 cm (8-inch) spring form with parchment paper. Cover the bottom of the pan with water to prevent leakage.
Whisk milk, butter and flour together until smooth.
Separately whisk egg yolks with one egg. Pour yolk into the batter and whisk one more time until smooth.
Beat egg whites with a hand mixer until foamy. Start adding sugar in thirds while still beating egg whites. When stiff peaks form fold egg white into the batter.
Pour airy batter into a prepared baking pan. Place the cake into a rectangular baking pan filled with hot water and carefully transfer it into the oven.
Bake for 15 minutes, then lower the temperature to 160 C (325F) and bake for 50 minutes more. Leave to cool down completely and remove from the spring form.
Cut the cake in half horizontally, then slice into quarters and remove the top.
Fill one half just with cream, add hazelnut paste to one quarter and jam to the other. Add more cream on top and put tops of the cake back.