Basic Sponge Cake

And all the great things that can be done with it!

Here in Turkey we call this pandispnaya (which is something that has been brought into Turkish from a Latin based language, to mean Spanish Bread) and it is the basis of, among other things also the basis for a very rich dessert named Revani for which the sponge is totally doused in syrup - drowned actually. In the recipe that I have linked to Revani, as is also the case with quite a few others that I looked at before settling on this one, they are talking about semolina as well, but I do not remember my grandmother using semolina, she just used a perfectly straightforward Pandispanya.

Anyway, this bit on the Turkish Revani aside, the sponge cake is almost always used for layered cakes. And what you can use for the layer fillers is only restricted by your imagination. Custard, cream - yes of course, those would be the basic fillers. But what else? Fruits. Strawberries are very common, but all kinds of other berries as well. But why not go for citrus layers with oranges? Exotic layers made out of Mangoes? Nuts? Around here they make a delcious layer cake with pistachios and chantilly cream for the filler.

While the basic sponge cake is a yellow cake, there is also a chocolate variety, for which I am not going to write out the recipe here (it is different, not just a matter of adding some cocoa, the whole procedure is different, it seems) but give you a link instead that comes from the same resource where I got the basic sponge recipe below from. So, here it is.

Now let us think about one of the great things that can be done with this - either the plain one or the chocolate one. Or better yet - both. Slice and stack them in such a way that you have a dark layer on top of a yellow layer. Sprinkle them with a good orange liqueor (a Grand Marnier, for example), in fact lightly spray them, a bit more than a sprinkle but not so much that you douse them. Spread the layer filler creams in the recipe below on the cakes alternately. On top of this (or below might be better actually) place thin orange slices. Decorate the top with more thin orange slices but this time keep the rinds on them because that will look nicer. Coat the sides with more cream - and hey presto! You've got yourself a Grand Marnier Gateau! :-D


INGREDIENTS
  • 4 large eggs
  • 1 cup granulated sugar
Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
 Liquids
  • 2 TBSP melted butter
  • 1 Tbsp hot water
  • 1 tsp vanilla extract

INSTRUCTIONS
  • Whip eggs and sugar: Whip 4 eggs in a stand mixer on high speed until foamy (~2 min) then gradually add 1 cup of granulated sugar 1 tablespoon at a time, while continuing to whip. Then, whip until the mixture falls off the whisk in a thick ribbon that doesn't disappear for 1-2 seconds (~20 min; or more if using a hand mixer).
  • Prep: Meanwhile, preheat the oven to 350F with the rack centered.
  • Line an 8-inch round cake pan (at least 2" tall) lined with foil or parchment and spray with nonstick spray. Alternatively, you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick.
  • Optional: Fasten the wet baking strips around the baking pan for an evenly risen cake (optional).The baking strips ensure that the cake rises evenly and doesn't form a dome.
  • Sift dry ingredients: Sift 1 cup all-purpose flour and 1 tsp baking powder, twice.
  • Mix liquids: In a cup whisk together 2 TBSP melted butter, 1 TBSP hot water and 1 tsp of vanilla extract.
  • Fold in dry ingredients: add the dry ingredients into the whipped eggs in halves, carefully folding with a spatula forming the number 8 with each stroke. Do not overfold or the cake will be dense and doughy. Just fold enough to barely incorporate the flour.
  • Next, Fold in the liquids and carefully keep folding the batter until thoroughly incorporated. Do not overmix or the cake will be dense.
  • Bake: Pour the sponge cake batter into the prepared baking pan. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Do not open the oven to check until you can smell cake in the kitchen (~30 min).
  • Remove the sponge cake to a cooling rack and allow to sit undisturbed for 5 minutes. Then invert it onto a cooling rack and remove the foil or parchment. Allow to completely cool before using.
  • Let rest: For best results wrap the cooled cake in plastic and leave on the counter for 6-8 hours before using in a cake. This will reduce the amount of crumbling when you split the cake layer in two horizontally.
  • How to split the cake in two horizontally: place the palm of your non-dominant hand over the top of the cake and keep rotating it as you, use your dominant hand to hold a long serrated knife, and start scoring the outside of the cake, about 1/2 inch deep, going all around the cake. Continue going in circles scoring deeper and deeper until you get to the center.
  • The easiest method: attach these two cake leveler pieces>/u> on two opposing ends of the knife blade, then just cut the cake horizontally by moving the knife back and forth in a back and forth motion while keeping the knife perpendicular to the surface. The levelers will ensure that the knife stays level all throughout the cutting.


INGREDIENTS FOR CREAM LAYER
  • 2 1/4 cups heavy whipping cream
  • 3 tablespoons sugar
  • 1 egg
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1/2 cup melted bitter chocolate (only for chocolate version, add with vanilla)

INSTRUCTIONS FOR CREAM LAYER
  • Warm 3/4 cup of the heavy whipping cream in a small saucepan over medium heat. Take the pan off the heat before the cream reaches a boil.
  • In a small bowl, whisk the sugar with the egg and flour until the mixture is frothy.
  • Keep whisking the egg mixture while you stir in the warm cream, 1 tablespoon at a time.
  • Put the cream mixture back into the saucepan and warm it over medium-high heat on the stove. Whisk occasionally until the cream reaches a healthy simmer. At that point, keep whisking until the pastry cream has considerably thickened, 5 to 10 minutes.
  • Take the cream off the heat, whisk in the vanilla, and let it cool at room temperature for 10-15 minutes. Then transfer the cream to a bowl, press a layer of plastic wrap against the top, and let it chill for at least four hours or overnight.
  • When the cream has chilled, use it to fill the layer cake.
  • Whip the remaining 1 1/2 cups of heavy whipping cream until it reaches stiff peaks. Frost the sides and top of the cake with the whipping cream.


Shamelessly filched from: 
Thank you Let the Baking Begin! :-)
Cream Filler Recipe found on:
https://cooking.lovetoknow.com/cream-layer-cake-recipe
Thank you Love to Know!

Images: Unsplash, Pexels and Freepik.


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