Sponge Cake “Food for Angels”
by Editorial Staff
Delicate and airy, like a cloud, a biscuit “Food of angels”! Knead the biscuit dough on the egg whites without adding a drop of fat. Cut the finished snow-white biscuit into cakes, sandwich it with buttercream and berries and decorate. This time, I decided to put a white bull on the top of the cake, appeasing the symbol of 2021. This angel biscuit cake with whipped cream and berries just melts in your mouth!
Servings: 6
Ingredients
For biscuit dough:
- Egg whites (room temperature) – 175 g (5 pcs.)
- Powdered sugar – 100 g
- Flour – 60 g
- Vanilla sugar – 20 g
- Citric acid – 2 g
- Salt – 1 pinch
For whipped cream with berries:
- Cream 33-35% (cold) – 200 g
- Powdered sugar – 50 g
- Vanilla sugar – 10 g
- Berries (fresh or frozen, I have cranberries) – 60 g
For decoration (optional):
- Powdered sugar
- Cocoa powder
Directions
- Separate the egg whites from the yolks. We will only use proteins.
- Beat egg whites with a pinch of salt at low mixer speed.
- As soon as a light foam appears, add half of the powdered sugar and vanilla sugar to the egg whites.
Continue beating the egg whites at high speed until soft peaks form. - Well-beaten egg whites should hold their shape but appear airy.
Preheat the oven to 175 degrees.
- Sifting through a sieve, sift the second half of the powdered sugar into the proteins, gently stirring with a silicone spatula from the bottom to top.
- Then we add some of the flour. Even though the flour has already been sifted, add it through a sieve.
Stir with a spatula from the bottom to top, trying not to disturb the airiness of the mass. Thus, we introduce all the flour, until a homogeneous airy dough is obtained. - We spread the dough in a small form (I have a confectionery ring with a diameter of 18 cm, for which I made a bottom of foil).
We bake the biscuit at 175 ° С for 30-35 minutes. We check the readiness with a wooden skewer – after piercing the cake, it should be absolutely dry. - Cool the biscuit by turning it over with the form on a wire rack or on a plate.
- When the biscuit is cool enough to take it with your hands, gently remove it from the mold.
In this form it is already possible to eat it, it will be tender and very brittle.
But if we want to make a cake out of it and cut it into cakes, then we must let it “ripen”, that is, stand in the cold and get stronger. Wrap the biscuit in plastic wrap and put it in the refrigerator overnight. - After stabilization, the biscuit is much easier to cut into two or three cakes – the amount depends on the height of the biscuit itself (I got three).
- The cream should be very cold. Beat them with powdered sugar for 5-7 minutes. At the beginning of whipping, they will be quite liquid, but after a while, they will begin to increase in volume and quickly thicken.
The longer we whip the cream, the thicker and more stable the cream becomes, but it is important not to over-beat it so that butter does not come out. - I have three cakes, so we divide the cream into 3 parts.
Put the first crust on a dish and grease it with butter. - Put half the berries on the bottom cake greased with cream (you can slightly drown them in the cream).
Then cover with the second crust, repeat the layer of cream and distribute the remaining berries.
- Then we spread the last cake. With the rest of the cream, level the top and sides of the cake.
- You can decorate the cake in any convenient way.
Using cocoa powder, icing sugar, and a homemade stencil, I painted the symbol of the coming year on the cake – the image of a white bull. If you’re going to follow my lead, keep the cocoa powder as thin as possible so that it doesn’t clog the flavor of the tender angel biscuit with whipped cream and berries.
Bon Appetit!
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