This year, you promised yourself to make a Yule log for Christmas Eve, with a soft cake and a decadent mousse. You're determined, but how do you go about it to avoid disaster?
To have a soft and fluffy sponge cake, you have to bake it at exactly 350°F (180°C). And above all, you have to watch the cooking carefully. The result should be like a sponge cake, that is to say that when you press on it, it returns to its shape. When it comes out of the oven, place parchment paper on top, so as to preserve the moisture and keep everything soft and fluffy.
Before putting the sponge cake in the oven, the dough must be well risen. That is, to the ribbon. When you remove the whisk from the mixture, the latter should not be liquid. It should fall like a ribbon. The second thing - if in your sponge cake, you have egg whites in snow, it is advisable to beat them well and add the sugar at the end, because it is precisely the sugar that will allow the ribbon to be tightened well.
Incorporate the mixtures well. For example, when you incorporate whipped cream, whipped cream or whipped cream into a chocolate mousse, do what is called a double mix. Put a little chocolate in the cream, start mixing it and then put it all back together. With a spatula or a rubber spatula, you must mix well and delicately in order to incorporate, without letting the mixture collapse too much.
Have a lot of color contrast. The more there is, the prettier your cake will be. You also have to think about it in relation to the moment of cutting. It will be interesting to have the darkest mousse, or the darkest cream, at the bottom. Same thing for textures: long live contrasts!
Don't stick the turkey or cheese next to the log, because in the fridge, there are taste exchanges. It is therefore necessary to store it in an airtight container.
Attention fans of layer cakes and other soft cakes. Here is the recipe for sponge cake! This cake originating from England is very airy, with a texture similar to a sponge, hence its name!
It can also be called Victoria Sponge cake, from Queen Victoria of England. Traditionally, it is served cut in half, garnished with strawberry jam. However, you can garnish it with whatever you want, depending on the cake you want: chocolate ganache, spread, buttercream... The possibilities are endless!
You can of course enjoy it as is, for breakfast or as a snack.
Once you have made this sponge cake, you can garnish it with strawberry jam or even chocolate spread !
Prep Time: 50 mins ♥ Cook Time: 20 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 4 servings
Ingredients:
4 tbsp butter
1 cup sugar
2 eggs
4 cups flour
1 tsp baking powder
Recipe Method:
Heat the oven to 180 C. Line cake tins with baking parchment
Cream the butter, baking powder and the sugar together until pale. Beat in the eggs. Sift over the flour and fold in using a metal spoon. Add a little milk.
Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 30 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.
Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
