Serve this beautiful cake with Stabilized Whipped Cream that won’t lose its shape or flatten out for days.
Step By Step Instructions
Start with creaming the butter and sugar together until light and fluffy. He’s right – This cake is what a Twinkie should taste like because it’s made with fresh ingredients and no preservatives. The cake is my go-to cake recipe. It’s a simple vanilla sponge cake that is absolutely delicious. You can also use it for my Victoria Sponge Recipe. It’s a quick and easy recipe that is a real crowd-pleaser and it always comes out perfect! To soften butter, leave the correct measurements for your recipe out in room temperate for 1-2 hours. Here’s what to look for when testing for properly softened butter:
The butter should still be cool to the touch.When pressed with a clean finger, your finger should leave an indentation, but retain its shape.
If your butter is softened too much, your finger will sink into the butter and have a shiny or greasy looking appearance. In a separate bowl, mix the dry ingredients Add all of the remaining ingredients and beat until combined. Split the batter between 2 greased 8 inch round pans. Bake for 25 minutes or until a cake tester comes out clean. Allow to cool. Meanwhile, prepare the whipped cream by placing all of the ingredients in a food processor (or mixer). Beat until smooth and thick You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice. It’s that simple! Once the cake is cooled. Place the first layer on a cake plate and top with half the cream. Place the top layer and top with the remaining cream and arrange the fresh berries however you wish. Serve and enjoy! Update Notes: This post was originally published in June of 2015, but was republished with step by step instructions, new photos, and tips in June of 2021. Freezing instructions: Sponge cakes freeze exceptionally well. If you wrap the cake (without the berries and cream) tightly and store it in a freezer-safe container they can last up to 6 months. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
