Lisa makes a summery sponge cake

Lisa makes a summery sponge cake

Based on 4 ratings

"This cake is inspired by one of my favorite cakes from one of my favorite cafés, Liebes Bisschen in Hamburg. The thin layer of chocolate on the bottom makes me happy every time, the sponge cake tastes a bit nutty and exciting thanks to the ground almonds, and the cream is as simple as it gets. The best part is that it can be adapted to taste with various seasonal fruits. For instance you could use strawberries and omit the raspberry jam, flavor the cream with lemon zest instead of vanilla, or even bake it in a smaller pan (20 cm / 8 in). Before you start beating your room temperature (very important!) egg whites, weigh all the ingredients and preheat the oven, so you’re prepared and can work quickly so you don’t lose the air that has been beaten into the eggs. It’s important that not even a drop of yolk gets into the egg whites, otherwise they won’t whip. Especially in the summer, when it’s hot, it’s advisable to not only pre-chill the cream before whipping, but also the bowl and attachments of the hand mixer."

Difficulty

Medium 👍

Preparation

20 min

Baking

35 min

Resting

150 min

Ingredients

2Servings
eggs (room temperature)
16⅔ g
sugar
tsp
salt
tsp
baking powder
5 g
butter (melted)
tsp
vanilla extract
8⅓ g
flour
11⅔ g
ground almonds
28⅓ g
raspberries
tbsp
raspberry jam
16⅔ g
milk chocolate
vanilla bean
33⅓ ml
heavy cream (cold)
¼ tsp
sugar (for serving)
lemon zest (for garnish)
raspberry (for garnish)
confectioner’s sugar (for garnish)
MetricImperial

Utensils

oven, parchment paper, hand mixer with beaters, springform pan (9 in.), 3 bowls (large), rubber spatula, toothpick, bowl (small), plate, knife, pot, pastry brush, cutting board, fine grater, fine sieve

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How-To Videos

how-to-beat-egg-whites

How to beat egg whites

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal250
Fat15 g
Protein5 g
Carb25 g
  • Step 1/5

    Preheat the oven to 180°C/365°F. Line the bottom of a springform pan with parchment paper. Separate eggs and add yolks and whites to separate large bowls. Beat egg whites, half the sugar, salt, and baking powder on medium speed. Turn up the speed to high once the egg whites turn foamy and continue beating until egg whites form soft peaks, approx. 4 min. Set aside.
    • eggs (room temperature)
    • 8⅓ g sugar
    • tsp salt
    • tsp baking powder
    • oven
    • parchment paper
    • hand mixer with beaters
    • springform pan (9 in.)
    • 2 bowls (large)

    Preheat the oven to 180°C/365°F. Line the bottom of a springform pan with parchment paper. Separate eggs and add yolks and whites to separate large bowls. Beat egg whites, half the sugar, salt, and baking powder on medium speed. Turn up the speed to high once the egg whites turn foamy and continue beating until egg whites form soft peaks, approx. 4 min. Set aside.

  • Step 2/5

    Add remaining sugar to egg yolks. Whip with a hand mixer until the sugar has dissolved and the mixture turns light yellow. While whipping, add melted butter and vanilla extract, then slowly mix in the flour. Add ground almonds once no dry spots remain and incorporate them gently into the mixture. If needed, add a few tablespoons of water (check the video above for the right consistency).
    • 8⅓ g sugar
    • 5 g butter (melted)
    • tsp vanilla extract
    • 8⅓ g flour
    • 11⅔ g ground almonds
    • rubber spatula

    Add remaining sugar to egg yolks. Whip with a hand mixer until the sugar has dissolved and the mixture turns light yellow. While whipping, add melted butter and vanilla extract, then slowly mix in the flour. Add ground almonds once no dry spots remain and incorporate them gently into the mixture. If needed, add a few tablespoons of water (check the video above for the right consistency).

  • Step 3/5

    Carefully fold the egg whites into the batter with a rubber spatula. The batter should be airy and light. Transfer to the prepared springform pan and drop the pan on the counter twice to minimize large air bubbles. Bake at 180°C/365°F for approx. 30 – 40 min., or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when you gently press it with your thumb. Set the cake aside to cool, approx. 2 hrs.
    • toothpick

    Carefully fold the egg whites into the batter with a rubber spatula. The batter should be airy and light. Transfer to the prepared springform pan and drop the pan on the counter twice to minimize large air bubbles. Bake at 180°C/365°F for approx. 30 – 40 min., or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when you gently press it with your thumb. Set the cake aside to cool, approx. 2 hrs.

  • Step 4/5

    In the meantime, add raspberries and raspberry jam to a bowl. Combine both with a large spoon, smashing the fresh berries. Once the cake has cooled, carefully remove it from the springform pan and flip it upside down on a plate that fits in your fridge. Halve the cake into two layers using a sharp knife. Melt the chocolate over low heat on the stove and spread it onto the bottom of the cake, then let the chocolate harden in the fridge for at least 30 min.
    • 28⅓ g raspberries
    • tbsp raspberry jam
    • 16⅔ g milk chocolate
    • bowl (small)
    • plate
    • knife
    • pot
    • pastry brush

    In the meantime, add raspberries and raspberry jam to a bowl. Combine both with a large spoon, smashing the fresh berries. Once the cake has cooled, carefully remove it from the springform pan and flip it upside down on a plate that fits in your fridge. Halve the cake into two layers using a sharp knife. Melt the chocolate over low heat on the stove and spread it onto the bottom of the cake, then let the chocolate harden in the fridge for at least 30 min.

  • Step 5/5

    Just before serving, scrape vanilla bean and add seeds to a large bowl. Whip the cold cream, vanilla bean seeds, and sugar with a hand mixer until very light and fluffy. Turn the cake around so the chocolate side is on the bottom. Spread cream and berry compote on top. Add the second cake layer on top of the cream filling, and garnish with lemon zest, fresh raspberries, and powdered sugar. Enjoy!
    • vanilla bean
    • 33⅓ ml heavy cream (cold)
    • ¼ tsp sugar (for serving)
    • lemon zest (for garnish)
    • raspberry (for garnish)
    • confectioner’s sugar (for garnish)
    • cutting board
    • bowl (large)
    • fine grater
    • fine sieve

    Just before serving, scrape vanilla bean and add seeds to a large bowl. Whip the cold cream, vanilla bean seeds, and sugar with a hand mixer until very light and fluffy. Turn the cake around so the chocolate side is on the bottom. Spread cream and berry compote on top. Add the second cake layer on top of the cream filling, and garnish with lemon zest, fresh raspberries, and powdered sugar. Enjoy!

  • Enjoy your meal!

    Lisa makes a summery sponge cake

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