I must admit that I like sponge cake. I don’t need that heap of greasy frosting covering it, just the experience of a perfectly soft and cloud-like cake.
Sponge cake is actually pretty low-fat and therefore a nice treat for summer. To make this beauty here a bit fresher, I added lemon zest and lemon juice to the dough to infuse it. Furthermore, I threw in some blueberries which made the cake moist. As A round-up, there is a thin sugar glaze made with lemon juice instead of water on top.
Want to have a bite? Get in the kitchen and prepare this goodnes using the following easy recipe.
Lemon And Blueberry Cloud Cake
Dough:
6 eggs
120 g (1 cup) flour
60 g (1/2 cup) cornstarch
1 tbsp vanilla extract
1 pckt (3 tsp) baking powder
fiely grated zest of 2 lemons
juice of 1 lemon
140 g (1 cup) blueberries
Glaze:
1 egg white
1 cup powdered sugar
juice of 1 lemon
Preheat the oven to 180°C (350°F).
Beat the eggs and sugar in a large bowl for about 3 minutes on high speed, until the mixture turns very light and fluffy. Add the vanilla.
Mix flour, cornstarch and baking powder in a bowl. Sift these ingredients over the eggs and sugar and stir them in quickly. At the end, put in lemon juice and zest. Stir to spread them evenly.
Oil and slightly flour a pan of about 26 cm diameter (10´´). Pour the slightly sticky dough into it and spread the blueberries evenly into the dough.
Bake for about 10 minutes, then put a piece of parchment paper on top. Bake for about 25 more minutes or until a toothpicker comes out clean. Let the cake cool before glazing it.
Beat one egg white with a mixer until stiff. Now sift in the powdered sugar while incorporating it in between. Thin down the mixture with lemon juice, until it is easy to pour over the cake. Glaze the cake and decorate.
Bon appetit!
Yuuuuum! I finally made a real cake this weekend and had a blast while doing so (and while eating it).
This new combination of lychee, hibiscus and a little vanilla transformed my fluffy and light cake into a juicy tropical flavor bomb.
The basic is a fluffy sponge cake, soaked with the juice from the canned lychee.
Aaaand on top of it, you form a dome of beaten heavy cream and curd with a spoon. It feels great to just dig in and have a spoonful of this cake. (It should not contain that much fat because of the skinny curd and the sponge cake. – Just sayin’.) I put a little orange food coloring into the cream to make the optical effect more intense and decorated the whole thing with coconut flakes, one hibiscus flower, white chocolate and rose petals. But this is not really nessecary.
Luchee Hibiscus Dome
sponge cake layer:
85 g (2/3 cup) flour
2 eggs
110 g (1/2 cup) sugar
1 1/2 tsp baking powder
1 tsp vanilla extract
cream layer:
250 ml (1 cup) heavy cream, beaten
1 pckt. instant yoghurt/curd powder vanilla
500 g (18 oz.) curd (0,2 % fat)
1 can lychee, drained
juice from 1 can lychee
4 hibiscus blossoms in sugar syrup
powdered sugar, to taste
Preheat the oven to 175°C (350°C).
Beat the eggs and sugar in a bowl with a mixer until the mixture is all light and fluffy, for about 90 to 120 seconds.
Stir in vanilla.
Mix baking powde and flour and sift the dry ingredients over the egg mass.
Stir again on medium speed until the flour is incorporated – do not overbeat.
Pour the dough into a slightly greased round pan with 26 cm (10´´) diameter. Bake for 12 – 15 minutes until a toothpicker comes out clean. Let the cake layer cool on the counter.
To prepare the cream, beat the heavy cream until stiff. Then add the vanilla powder (I used ‘Paradise cream’) and stir. The cream will become thicker, but that is exactly what you need to get a steady dome.
Purée the drained lychee fruit and stir it in the cream, add the curd. Chop the hibiscus blossoms and stir them in. You can add some orange food colouring to for an optical effect.
Stab a couple of wholes into the sponge layer by using a fork. Soak it with most of the lychee juice from the can. Now place the cream on top of the cake. You get a kind of dome by putting one heaped tbsp in the center after the other. Decorate and let set in the fridge for about 2-3 hours