Fluffy Dandelion Sponge Cake with Light Buttercream

Very airy and weightless, with a very light, loose cream! Delicate sponge cake with the most delicate light buttercream. The cake is easy to prepare, and after an hour you can already enjoy it. A simple fluffy cake!
cook time: 4h
Ethan Rowley
Fluffy Dandelion Sponge Cake with Light Buttercream

Nutrition Facts (per serving)

239
Calories
8g
Fat
32g
Carbs
4g
Protein

Ingredients (10 portions)

For the biscuit:

Wheat flour 80 g
Starch 50 g
Sugar 200 g
Chicken eggs 5 pc
Saffron 0.5 tsp
Baking powder 1 tsp

For cream:

Wheat flour 1 tbsp
Sugar 50 g
Milk 250 ml
Egg yolks 2 pc
Lemons 1 pc
Cream 300 ml
Powdered sugar 70 g
Vanilla sugar to taste

For impregnation:

Liquor 10 ml

Recipe instructions

Step 1

Step 1
BISCUIT: Separate the whites from the yolks. Beat the whites into a light foam, gradually add sugar, beat until soft peaks form.

Step 2

Step 2
Add the yolks one at a time.

Step 3

Step 3
Add saffron.

Step 4

Step 4
Mix flour with starch.

Step 5

Step 5
Add to egg mixture. Add baking powder and mix gently with a spatula.

Step 6

Step 6
Place parchment paper on the bottom of a 22 cm diameter mold. Lay out the dough. Bake the biscuit in the oven at 170 degrees for 35-40 minutes.

Step 7

Step 7
To prevent the sponge cake from sitting down, check its readiness no earlier than after 25 minutes with a wooden skewer.

Step 8

Step 8
Cool completely. This is a great sponge cake recipe! — very airy, weightless.

Step 9

Step 9
CREAM: Add lemon zest to milk and bring to a boil.

Step 10

Step 10
Strain through a sieve, cool.

Step 11

Step 11
Grind the yolks with sugar.

Step 12

Step 12
Add flour, mix.

Step 13

Step 13
Add milk, stir.

Step 14

Step 14
Cook, stirring, until thickened.

Step 15

Step 15
Cover with film in contact and cool.

Step 16

Step 16
Whip very cold cream.

Step 17

Step 17
Gradually add powdered sugar to the fluffy mass and continue beating for about five minutes. Start beating at minimum speed and then gradually increase the speed. Beat to peaks.

Step 18

Step 18
Add cold custard. Stir until smooth and the cream is ready.

Step 19

Step 19
CAKE: Turn the cake upside down and cut off the bottom.

Step 20

Step 20
Like this!

Step 21

Step 21
Select the crumb from the biscuit.

Step 22

Step 22
Soak the biscuit with liqueur or syrup.

Step 23

Step 23
Fill the basket with cream. Leave a couple of tablespoons for coating.

Step 24

Step 24
Soak the “lid”.

Step 25

Step 25
Cover the cake.

Step 26

Step 26
Cover the entire cake with a thin layer of cream.

Step 27

Step 27
Tear the crumb into not very small pieces with your hands.

Step 28

Step 28
Place these pieces over the entire cake.

Step 29

Step 29
Place in the refrigerator for one hour.

Step 30

Step 30
The cake is ready!

Step 31

Step 31
Bon appetit!

Additional rubrics

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