Description:
Sponge Cake, makes a lovely presentation when filled with fresh seasonal berries. A cream cheese mousse filling is spread between layers.
Sponge Cake Ingredients:
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups milk
6 tablespoons butter
6 eggs
3 cups sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon, optional
Cream Cheese Mousse Filling
Cream Cheese Mousse Ingredients:
8 ounces of cream cheese at room temperature
1/2 cup powdered sugar
1-1/2 teaspoons vanilla extract
1 cup chilled heavy cream
Cake Directions:
Preheat oven to 350 degrees. Prepare two 8-inch round cake pans: Spray with cooking oil, line bottom of each pan with parchment or wax paper; spray oil on top of paper.
Heat the milk and butter in a small saucepan until the butter is melted. Set aside.
Beat the eggs for about 3 minutes or until thick and fluffy. Add one cup of sugar at a time to the eggs, beating well after each addition. Sift the flour with salt and baking powder. Then put sifted flour into the egg batter and stir until blended in. Stir in the warm milk with butter; add vanilla.
Fill prepared pans with batter and bake at 350 degrees for about 25 minutes. Test with cake tester to make sure cake is cooked through. It will be light brown. The cake should cool down in pans for about 10 minutes. Turn out and remove paper liners from the cakes.
Cream Cheese Mousse Directions:
Using electric mixer, beat the cream cheese, sugar and vanilla in medium bowl until light and fluffy. Beat the heavy cream in another bowl until peaks form. Fold whipped cream into the cream cheese mixture in three additions. Cover and refrigerate for at least an hour. Spread between the cake layers, dotting with jelly-coated fruit.
For strawberries:
Hull and clean them. Use either whole or sliced berries and mix with a jar of fruit preserves that has been melted down in a saucepan. Suggested preserves: Strawberry, red raspberry or apple.
For fresh blackberries or blueberries, follow the same procedure, but use melted seedless red raspberry preserves.
Notes:
A touch of light corn syrup will stretch the preserves, if needed.
Sponge Cake, makes a lovely presentation when filled with fresh seasonal berries. A cream cheese mousse filling is spread between layers.
Sponge Cake Ingredients:
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups milk
6 tablespoons butter
6 eggs
3 cups sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon, optional
Cream Cheese Mousse Filling
Cream Cheese Mousse Ingredients:
8 ounces of cream cheese at room temperature
1/2 cup powdered sugar
1-1/2 teaspoons vanilla extract
1 cup chilled heavy cream
Cake Directions:
Preheat oven to 350 degrees. Prepare two 8-inch round cake pans: Spray with cooking oil, line bottom of each pan with parchment or wax paper; spray oil on top of paper.
Heat the milk and butter in a small saucepan until the butter is melted. Set aside.
Beat the eggs for about 3 minutes or until thick and fluffy. Add one cup of sugar at a time to the eggs, beating well after each addition. Sift the flour with salt and baking powder. Then put sifted flour into the egg batter and stir until blended in. Stir in the warm milk with butter; add vanilla.
Fill prepared pans with batter and bake at 350 degrees for about 25 minutes. Test with cake tester to make sure cake is cooked through. It will be light brown. The cake should cool down in pans for about 10 minutes. Turn out and remove paper liners from the cakes.
Cream Cheese Mousse Directions:
Using electric mixer, beat the cream cheese, sugar and vanilla in medium bowl until light and fluffy. Beat the heavy cream in another bowl until peaks form. Fold whipped cream into the cream cheese mixture in three additions. Cover and refrigerate for at least an hour. Spread between the cake layers, dotting with jelly-coated fruit.
For strawberries:
Hull and clean them. Use either whole or sliced berries and mix with a jar of fruit preserves that has been melted down in a saucepan. Suggested preserves: Strawberry, red raspberry or apple.
For fresh blackberries or blueberries, follow the same procedure, but use melted seedless red raspberry preserves.
Notes:
A touch of light corn syrup will stretch the preserves, if needed.
Author: Pastry Chef Cynthia Garvin
Restaurant: Webster House Restaurant, Worcester, MA, USA
Source: http://cf.telegram.com/recipe_box/recipe_box.cfm?id=76