Paradise sponge cake: a delicacy to try right now!

Name: Paradise sponge cake: a delicacy to try right now!
Uploaded: 2019-10-09T16:21:29Z
Duration: PT204.640S
Channel: Food Inspiration

published on 9 October, 2019 at 18:21

Similar to a chiffon cake, this Italian the Paradise cake is light and airy while still tasting indulgent and delicious, with an incredible layer of cream!

INGREDIENTS

• 4 eggs

• 250g flour

• 250g sugar

• 50ml oil

• 50ml milk

• 1 lemon (zest and juice)

• 8g baking powder

• 1 pinch of salt

For filling:

• 500ml cream

• 80g sugar

• icing sugar

METHOD

Prepare the baking form. Line the bottom with paper. Grease it.
Squeeze the lemon and strain the juice so that the seeds do not fall. Grate the zest too.
Divide the whites and yolks into two different bowls. Add a pinch of salt to the egg whites and use a mixer to whip the egg whites. Add half the sugar when white is bleached, and continue whisking until you see the blender strike and the snow point is reached. Reserve egg whites.
Add the rest of the sugar, lemon juice, milk, butter and lemon zest to the yolks. Mix everything until it is well mixed. Add flour with yeast or baking powder through a strainer. Mix again with a blender.
Turn the white into the yolks. Transfer the mixture to the mold when it becomes completely homogeneous. Move the mold slightly so that it fits well on the dough.
Bake at 160°C/320°F for about 45 minutes. Remove the cake from the oven. Let it cool.
Prepare the filling for the cake. Put cream and sugar in a bowl and whip the cream.
Fill the cake. Apply a very generous layer of cream on one of the halves and cover it with the other. Press the cake lightly to level the filling. Smooth the entire edge with a spoon.
Sprinkle with powdered sugar.

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