Servings |
1cake (18cm/7.1″ diameter) |
Cook Time |
60minutes |
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Let’s frost the sponge cake with the whipped cream. Peel off the parchment paper and place the cake on a cake turntable. Before you divide the cake in half, draw a line along the side while rotating the turntable. Slice the cake horizontally along the line so that you’ll get a clean cut. Place the upper cake slice on the rack with the cutting surface facing up. |
Grip the spatula vertically and cover the side evenly with the cream. Slide the spatula across the cake while scooping up the cream. Move the spatula diagonally towards your upper right, creating a decorative surface on the side. Finally, slide the spatula on top from the rim to the center, trimming the shape of the round cake. |
Measuring the baking ingredients by weight is absolutely necessary so make sure to use a proper scale.
The measurements and whipping time for the batter are critical to make a sponge cake. If they are not accurate, the sponge cake will become flat.
Let the cake cool down in the cake pan as it will keep the sponge cake moist.
We recommend using real whipping cream with no additives. It is rich-flavored and far more tastier than non-dairy alternatives.
The baking time depends on various factors for example the size of the round pan and the type of oven you use. We recommend keeping your eyes on the cake while baking.
If the height of the sponge cake is not enough, you might want to bake another sponge cake so that your Christmas cake will have 3 or 4 layers.