Who doesn like a homemade cake? We love and, therefore, in this recipe we will teach to prepare a single but original cream cake, with a very pleasant flavor. The cream, also known as milk cream, brings to the biscuits an extra unique spongy, especially if we add it to the mounted dough, in addition to providing a very soft texture. If we add other ingredients that also help to read the dough, such as beaten egg whites, or enhanc A homemade cream cake, simple, spongy and economical, besides easy! And to make it even more spongy, we share all our tricks as well as other proposals to elaborate different versions every time.
| 🚻 10 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make very spongy homemade cream cake: |
| 250 grams of pastry flour (leudante) 300 grams of sugar (1½ cups) 200 milliliters of cream to mount (1 cup) 4 eggs 1 teaspoon of baking powder ¼ glass of olive oil Mantequilla to grease mold |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make very spongy homemade cream cake:
1. We separate the whites from the egg yolks. In this way, the cream cake will be much more spongy.
2. Then, beat the yolks with sugar and oil to completely integrate. We recommend using electric rods for this step, since it will allow us to beat the ingredients much better and add a greater amount of air.
3. apart, we ride the whites, also, with some electric rods preferably. Without a doubt, this step is one of the great tricks to get a spongy cream sponge cake, since it introduces a lot of air to the dough.
4. When we have the whites mounted, we add them to the beaten yolks and integrate with soft surround movements, since we do not want them to lose volume.
5. We ride the cream and also incorporate the dough, making the same surround movements. We preheat the oven to 180 ºC with heat up and down.
6. Finally, we add the sifted flour together with the baking powder and mix. It is very important not to skip the step of sifting the flour if we want to get a very spongy cream cake. Why? Very simple, because the lumps are broken when sifting it and the flour is airing, something fundamental to get the dough properly rises in the oven.
7. We pour the dough into the mold previously greased with butter or oil, what we like the most. Bake the cream cake with heat only down for 30 minutes. Then, we also activate the heat above and bake about 10 more minutes, although it is important to highlight that depending on the type of oven the cooking time can vary. This means that it is essential to know the appliance we have, since if our oven is one of those that heat a lot, with 35-40 minutes it will be enough. Now, if you don heat so much it is possible for time to rise to 45-50 minutes.
Trick: We have used a mold about 20 cm in diameter.
8. Let it cool a little, unmold and place the cake on a rack to finish cooling. This mounted cream cake recipe is very easy and we can do it for any occasion. Likewise, this cream cake is perfect for making birthday cakes, since we can cut it in half, fill it with strawberry jam, for example, and cover it with chocolate ganache. Of course, we can also decorate the sponge cake with the most mounted.
