Spongecake with Cream and Berries
Sponge Cake:
6 large eggs, separated
1 cup (200 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1 tablespoon water
Zest of 1 medium lemon
1 cup (100 grams) sifted cake flour
3/4 teaspoon cream of tartar
Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
Fresh Berries
Sponge Cake:
6 large eggs, separated
1 cup (200 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1 tablespoon water
Zest of 1 medium lemon
1 cup (100 grams) sifted cake flour
3/4 teaspoon cream of tartar
Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
Fresh Berries
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready an ungreased
two-piece 10 inch (25 cm) tube pan.
For Sponge Cake: Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to
prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room
temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will
ensure that the eggs reach their full volume when beaten.
Meanwhile sift and measure the cake flour and then whisk the flour with 1/4 cup (50 grams) of granulated white
sugar. Measure another 1/4 cup (50 grams) of granulated white sugar and set aside for beating with the egg whites.
Place the final 1/2 cup (100 grams) of granulated white sugar in your electric mixer fitted with the paddle attachment.
Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored
(when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the
vanilla extract, water, and lemon zest. Sift the flour/sugar mixture over the batter but do not fold in. (You will fold
the flour mixture into the batter along with the beaten egg whites.)
In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue
beating until soft peaks form. Gradually add the 1/4 cup (50 grams) of granulated white sugar and continue beating
until the egg whites are shiny and 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. Do not over mix or you will deflate the batter. Pour
the batter into the tube pan, evenly spreading the cake batter with your spatula.
Bake in preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out
clean. Remove from oven and immediately invert. If your tube pan does not have feet then place on top of a bottle
or bowl. Cool for at least one hour before unmolding. Run a spatula or sharp knife around the inside of the pan and
then remove the center core of the pan. Then run the spatula or knife along the bottom and center core of the pan.
Invert the cake onto a greased wire rack.
At this point the cake can be served plain with a dusting of confectioners (powdered or icing) sugar or with fresh fruit
and softly whipped cream.
For Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, 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
stiff peaks form.
The cake can be stored in the refrigerator in an airtight container for a few days. This cake is best the day it is made.
two-piece 10 inch (25 cm) tube pan.
For Sponge Cake: Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to
prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room
temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will
ensure that the eggs reach their full volume when beaten.
Meanwhile sift and measure the cake flour and then whisk the flour with 1/4 cup (50 grams) of granulated white
sugar. Measure another 1/4 cup (50 grams) of granulated white sugar and set aside for beating with the egg whites.
Place the final 1/2 cup (100 grams) of granulated white sugar in your electric mixer fitted with the paddle attachment.
Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored
(when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the
vanilla extract, water, and lemon zest. Sift the flour/sugar mixture over the batter but do not fold in. (You will fold
the flour mixture into the batter along with the beaten egg whites.)
In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue
beating until soft peaks form. Gradually add the 1/4 cup (50 grams) of granulated white sugar and continue beating
until the egg whites are shiny and 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. Do not over mix or you will deflate the batter. Pour
the batter into the tube pan, evenly spreading the cake batter with your spatula.
Bake in preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out
clean. Remove from oven and immediately invert. If your tube pan does not have feet then place on top of a bottle
or bowl. Cool for at least one hour before unmolding. Run a spatula or sharp knife around the inside of the pan and
then remove the center core of the pan. Then run the spatula or knife along the bottom and center core of the pan.
Invert the cake onto a greased wire rack.
At this point the cake can be served plain with a dusting of confectioners (powdered or icing) sugar or with fresh fruit
and softly whipped cream.
For Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, 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
stiff peaks form.
The cake can be stored in the refrigerator in an airtight container for a few days. This cake is best the day it is made.
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