Sponge Cake Dream with Soft Cream and Jelly
Sponge Cake Dream with Soft Cream and Jelly is a delightful dessert that harmonizes the lightness of a sponge cake with the creaminess of a soft cream layer and the refreshing zing of jelly. This dessert is perfect for gatherings, celebrations, or whenever you crave something sweet. It’s beautifully versatile, allowing you to customize the fruits and flavors to suit your palate. Now, let’s dive into this delicious recipe!
Ingredients
- 4 Egg whites
- A pinch of salt
- 4 Egg yolks
- 4 tablespoons sugar (50 g sugar)
- 100 ml oil (around 3.4 fl oz oil)
- 4 tablespoons semi-coarse flour (30 g semi-coarse flour)
- 100 ml milk (around 3.4 fl oz milk)
- 1 teaspoon baking powder (1 teaspoon baking powder)
- 250 ml whipped cream (250 ml whipped cream)
- 2 cups sour cream (480 g sour cream)
- 1 packet vanilla sugar (1 packet vanilla sugar)
- 350 ml water (1.5 cups water)
- 100 g sugar (around ½ cup sugar)
- 1 packet vanilla pudding (1 packet vanilla pudding)
- Tang, Vitacit or juice (to taste, optional)
- Fruit of choice (strawberries, raspberries, peaches, etc.)
Directions
- Preheat the oven to 200 °C (400 °F).
- Whip the egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, beat the egg yolks with 4 tablespoons of sugar until thick and creamy.
- Slowly add 100 ml of oil while continuing to mix the egg yolk mixture.
- In another bowl, mix 4 tablespoons of semi-coarse flour with a pinch of salt and 1 teaspoon of baking powder. Gradually add this mixture and 100 ml of milk to the egg yolk mixture, stirring well.
- Carefully fold the whipped egg whites into the batter until well combined.
- Pour the batter onto a smaller baking sheet (28×20 cm or 11×8 inches) lined with parchment paper.
- Bake the sponge for 8-10 minutes until it turns golden brown.
- Allow the sponge to cool completely.
- In a bowl, mix 250 ml of whipped cream, 2 cups of sour cream, and 1 packet of vanilla sugar together until well incorporated.
- Spread the cream mixture evenly over the cooled sponge.
- Boil 350 ml of water with 100 g of sugar and 1 packet of vanilla pudding according to package instructions.
- Add Tang, Vitacit or juice to taste.
- Let the jelly cool slightly, then carefully pour it over the cream layer.
- Optionally, add slices of fruits of your choice under the jelly for added flavor.
- Let the dessert rest in the fridge until the jelly is set.
- Cut the dessert into cubes and serve well chilled.
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
Servings: 8-10
Nutrition info (per serving): Approximately 250 calories, 12g fat, 30g carbs, 4g protein.
How to serve
Sponge Cake Dream with Soft Cream and Jelly is best served chilled. You can plate it in stylish dessert dishes and garnish with additional fruit or a sprinkle of cocoa powder for an attractive finish. This dessert not only looks beautiful but also offers a delightful combination of flavors and textures. A scoop of ice cream on the side can elevate the experience, making it an indulgent treat for any occasion.
FAQs
Can I use other type of fruits in this recipe?
Yes! You can use any fruits you prefer, such as blueberries, mangoes, or kiwi, to personalize your dessert.
How long can I store this dessert?
You can store the Sponge Cake Dream in an airtight container in the refrigerator for up to 3-4 days.
Can I make this cake in advance?
Absolutely! This dessert can be made a day ahead, allowing the flavors to meld together beautifully. Just make sure to keep it properly refrigerated.
Sponge Cake Dream with Soft Cream and Jelly
Ingredients
Method
- Preheat the oven to 200 °C (400 °F).
- Whip the egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, beat the egg yolks with 4 tablespoons of sugar until thick and creamy.
- Slowly add 100 ml of oil while continuing to mix the egg yolk mixture.
- In another bowl, mix 4 tablespoons of semi-coarse flour with a pinch of salt and 1 teaspoon of baking powder. Gradually add this mixture and 100 ml of milk to the egg yolk mixture, stirring well.
- Carefully fold the whipped egg whites into the batter until well combined.
- Pour the batter onto a smaller baking sheet (28×20 cm or 11×8 inches) lined with parchment paper.
- Bake the sponge for 8-10 minutes until it turns golden brown.
- Allow the sponge to cool completely.
- In a bowl, mix 250 ml of whipped cream, 2 cups of sour cream, and 1 packet of vanilla sugar together until well incorporated.
- Spread the cream mixture evenly over the cooled sponge.
- Boil 350 ml of water with 100 g of sugar and 1 packet of vanilla pudding according to package instructions.
- Add Tang, Vitacit or juice to taste.
- Let the jelly cool slightly, then carefully pour it over the cream layer.
- Optionally, add slices of fruits of your choice under the jelly for added flavor.
- Let the dessert rest in the fridge until the jelly is set.
- Cut the dessert into cubes and serve well chilled.