An exceptional light and airy vanilla sponge cake infused with a beautiful fragrant jasmine tea syrup, sweet and juicy summer berries, and a delicious mascarpone cream frosting. A showstopper dessert for your next party!
How to make a Vanilla Sponge Cake
Presenting a timeless treat - a Vanilla Sponge Cake that's effortlessly whipped up using common pantry essentials: eggs, butter, milk, sugar, vanilla, flour, baking powder, and a pinch of salt. Its texture is divine, boasting a velvety softness. The key to achieving such moist, tender perfection lies in incorporating butter and warm milk. Elevate the indulgence further by drizzling infused syrup. In this rendition, I opted for a jasmine tea infusion over the traditional Elderberry flower syrup, favoring its delicate notes that complement the vanilla sponge exquisitely. The result is a subtly sweet, intensely aromatic delight, radiating elegance with every bite. For the ideal pairing, consider selecting a jasmine tea with a base of green or white tea.
The Sponge Cake truly blossoms with the addition of a delightful mascarpone whipped cream frosting. While whipped cream alone suffices, the inclusion of mascarpone adds a luxurious velvety texture. Moreover, incorporating plenty of fresh, succulent berries not only enhances the cake's flavor but also acts as a barrier, preventing the cream from seeping out when slicing, thus ensuring flawlessly intact servings.
Happy weekend everyone! Enjoy!!
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Recipe
JASMINE-BERRY SPONGE CAKE
Ingredients
For the Sponge Cake:
- 5 eggs (room temperature)
- 1 cup sugar
- 1 cup milk
- โ cup unsalted butter
- 2 cups cake flour
- 2 teaspoon baking powder
- a pinch salt
- 1 tablespoon vanilla extract
Jasmine Simple Syrup:
- ยฝ cup water
- ยฝ cup sugar
- 2 jasmine green tea bag
Mascarpone Cream Frosting:
- 2 ยฝ cups heavy whipping cream
- 1 ยฝ cups powdered sugar
- 1 tablespoon vanilla paste - Substitute with Vanilla bean, or vanilla extract
- 8 oz mascarpone (optional - without it is still delicious!)
For Assembly:
- 5 cups mixed berries
- ยฝ cup strawberry jam
Instructions
- Preheat Oven to 350 ยฐF / 180 ยฐ C1. Butter and flour (2) 8 inch (20 cm) cake pans. Line the base with baking paper.2. To a sauce pan add the milk and butter and warm it over low heat until the butter melts. Set aside.3. With a handheld, or stand mixer beat the eggs, vanilla and the sugar. Beat on high speed for about 8to 10 minutes. The eggs will tribble in volume and become pale yellow.4. Sift the flour, baking powder, and salt into the egg mixture and gently fold with a silicone spatula until just barely combined, leaving some flour streaks.5. Slowly, pour in the milk/butter mixture. Stir on low speed, scraping the sides and bottom of the mixing bowl to make sure all the flour is incorporated.6. Divide the batter between the cake pans, smoothen the surface, then bake for 22 to 25 minutes, or until a skewer inserted in the center of cake comes out clean.7. Cool on cooling rack for at least 15 minutes, then remove cakes from pan.JASMINE INFUSED SIMPLE SYRUPCombine ยฝ cup sugar with ยฝ cup water in a saucepan and bring to a boil. Boil for about 1 minute. Remove from heat, add tea bags and let steep until syrup has cooled.MASCARPONE CREAM FROSTING1. Place the mascarpone, sugar and vanilla in a mixing bowl and beat on high speed until smooth.2. Add the heavy cream, and mix on a low setting until it is mostly combined. Increase speed to high and whip until stiff peaks form - it may take a little while.ASSEMBLE THE CAKE1. (Optional) Use a serrated knife to cut the top off each cake to make it completely flat. This makes neat layers when you cut into the cake.2. Brush or drizzle the jasmine simple syrup on each cake layer.3. Place cake on a serving platter, spread a thin layer of strawberry jam, then a thin layer of the frosting. I placed a cake ring slightly loose over the sponge cake to keep the berries and frosting neatly into place. Half strawberries, and arrange neatly on the rim of cake ring, top the rest of the cake with berries and spread, or pipe a layer of frosting over the berries.4. Place the other sponge cake on top and spread or pipe the rest of the frosting on the top. Spread some of the frosting on the side as well. A thin layer for a naked look.5. Decorate with the remaining berries, as desired.
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