Whipped Cream & Meringue Sponge Delight

Soft, airy, tender. Love at first bite! Sponge cake with meringue and whipped cream is made from very simple ingredients, but the taste is captivating. It combines real whipped cream, light meringue and the lightest sponge cake.
cook time: 3h
Owen Truitt
Whipped Cream & Meringue Sponge Delight

Nutrition Facts (per serving)

363
Calories
22g
Fat
35g
Carbs
6g
Protein

Ingredients (6 portions)

For dough:

Butter 100 g
Sugar 100 g
Egg yolks 4 pc
Milk 3 tbsp
Wheat flour 150 g
Baking powder 1 tsp

For the meringue:

Egg whites 4 pc
Sugar 200 g
Salt 0.25 tsp
Lemon acid 0.3 tsp
Almond 100 g

For cream:

Heavy cream 300 ml

Recipe instructions

Step 1

Step 1
How to make sponge cake with meringue and whipped cream? Prepare everything you need. Take premium flour, milk with a fat content of at least 2%, C1 eggs. Cream must have a fat content of at least 33%. They must first be cooled, put in the refrigerator at least 1 hour before whipping. Remove the butter from the refrigerator 1-1.5 hours before. It is better to take the freshest eggs, they beat better. Roughly chop the almonds using a knife.

Step 2

Step 2
Wash the eggs with soap. Separate the yolks from the whites. Using a knife over a plate, beat the shell in the center of the egg and split it into 2 halves. Pour the egg from one half of the shell to the other until all the white has flowed into it. The yolk will remain in the shell. Place the egg whites in the refrigerator until you need them.

Step 3

Step 3
How to make the dough? First, beat the butter and sugar until fluffy. For the butter to whip, it needs to be soft but not runny.

Step 4

Step 4
Then add the yolks into the dough one at a time and continue beating. Pour in the milk and stir until smooth. Next, you wonʼt need a mixer.

Step 5

Step 5
Mix the flour with the baking powder so that the baking powder is distributed evenly throughout the dough and the sponge cake rises equally. To saturate the dough with oxygen and make the sponge cake tender and airy, sift the flour mixed with baking powder. The dough should be quite thick, not runny. You may need less or more flour, check the consistency. You will find more useful information about flour and baking powder in the articles at the end of this recipe.

Step 6

Step 6
For baking you will need a rectangular pan approximately 20x30 cm with high sides. Place the dough on a baking sheet lined with parchment or greased with butter and spread evenly.

Step 7

Step 7
Now prepare the meringue. Beat the whites with sugar and citric acid until stiff peaks form. That is, the protein foam should not flow if the container with it is tilted or turned over. Citric acid will reduce the cloying taste of sugar and enhance the taste of meringue. Remember that chilled whites whip better. To do this, we put them in the refrigerator.

Step 8

Step 8
Spread the beaten egg whites evenly over the uncooked dough.

Step 9

Step 9
Cover the egg whites with chopped almonds.

Step 10

Step 10
Bake in an oven preheated to 170 degrees on the bottom-top mode on the middle shelf for 35-40 minutes. The time depends on your oven. You can check the readiness of the cake by lightly pressing it with your hand. The dough should not "walk". The finished cake will be slightly browned on top. Cut the cake into 2 equal parts and leave to cool for at least an hour in a cool place. Cooking times are approximate. About the operation of ovens, read the article below the steps.

Step 11

Step 11
While the sponge cakes are cooling, prepare the cream. For this we need well-chilled cream. It is advisable to cool both the container and the whisk that you will use along with the cream. If you take cream at room temperature, you can get butter instead of cream. Be careful — this is important. Read about the intricacies of whipping cream in the article at the end of this recipe.

Step 12

Step 12
Beat first at low speed, then at high speed. The whisking time depends on what you are using. Therefore, focus on the appearance of the cream so as not to overwhip it. They should not leak if the container with them is tilted or turned over.

Step 13

Step 13
When the cakes have cooled and the cream is ready, proceed to forming the cake. Grease one of the cakes with cream using a spatula or pastry bag.

Step 14

Step 14
Cover it with the second cake layer and press down lightly. Grease the sides of the cake with cream. You can stop here and leave the cake to soak.

Step 15

Step 15
I also greased the top of the cake with cream and sprinkled it with crumbs that remained on the baking paper. Serve this delicious Norwegian cake with hot, aromatic tea. Enjoy your tea!

Additional rubrics

Related recipes