List Of ðÿ°Vanilla Sponge Cake Filled With Plum Jam & Chantilly Creamðÿ° For You
Video Chantilly Cake: Moist Vanilla Cake with a Light Frosting and Juicy Berry Jam Filling!
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Hello everybody, it is John, welcome to our recipe site. Today, we're going to make a distinctive dish, ðŸ°Vanilla Sponge Cake filled with Plum Jam & Chantilly CreamðŸ°. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from ðŸ°Vanilla Sponge Cake filled with Plum Jam & Chantilly CreamðŸ°, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ðŸ°Vanilla Sponge Cake filled with Plum Jam & Chantilly Cream🰠delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make ðŸ°Vanilla Sponge Cake filled with Plum Jam & Chantilly Cream🰠is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook ðŸ°Vanilla Sponge Cake filled with Plum Jam & Chantilly Cream🰠estimated approx 40min.
To get started with this particular recipe, we must prepare a few ingredients. You can have ðŸ°Vanilla Sponge Cake filled with Plum Jam & Chantilly Cream🰠using 13 ingredients and 7 steps. Here is how you can achieve that.
With plums in season I am glad to share with you this delightful and delicate dessert, vanilla Layer Cake. The cake consists of two thin layers of vanilla sponge cake filled with a generous amount of freshly homemade plum jam made with homegrown plums and with chantilly cream . The cake is so light and refreshing and is simply bursting with summer flavor. So let's get started!
Ingredients and spices that need to be Take to make ðŸ°Vanilla Sponge Cake filled with Plum Jam & Chantilly CreamðŸ°:
- The sponge
- 4 large eggs, yolks separated
- 112 g / 4oz Selfraising flour
- 112 g / 4oz Sugar
- 30 g / 2 tbls Milk
- 30 g / 2 tbls Vegetable oil
- 2 g / 1/4 tsp Salt
- 6 g / 1tsp Vanilla extract
- The filling
- 300 g / mls Double / whipping / heavy cream
- 150 g / 5½oz Jam of your choice
- 6 g / 1tsp Vanilla extract
- 12 g / ½oz Icing / powdered sugar
Instructions to make to make ðŸ°Vanilla Sponge Cake filled with Plum Jam & Chantilly CreamðŸ°
- #Making_the_sponge_cake:
Line a 7 x 3in / 18 x 8cm or two 9"inch baking tin with parchment paper, sides and bottom.
Separate the egg yolks from the white, and divide the 112g of sugar into 3 equal parts, approx 37.5g each.
Add the egg whites to a stand mixer, and using the whisk attachment, start whisking on medium to high speed, adding the 3 parts of sugar, at 1 minute intervals, your final meringue should have stiff pointy peaks.
- Add the vanilla extract to the egg yolks, and whisk by hand for 1 minute, until foamy and light in colour, add the egg yolk mixture to the meringue, and whisk for 30 seconds, until it is all amalgamated.
- At this point, it’s time to preheat your oven to, 170°C that’s 340°F or Gas mark 3.
Next remove the bowl from the machine, and sift in the salt, and the flour. I’m using selfraising flour in this recipe, which already contains baking powder, but if you are using plain or all-purpose flour, you’ll need to add 1tsp that’s, 4g of baking powder.
- Using a spatula, gently fold the flour into the mixture, once again don’t over mix, or you will knock the air out of the mixture.
Put your oil and milk into a small bowl, and add 2 tbls of your cake batter, and whisk them together, then gently fold this mixture, back into your cake batter.
Carefully pour your cake batter into the prepared baking tin, place in the middle of your pre-heated oven, and set your timer for 40 minutes.
- #Making_the_Chantilly_cream:
Add the cream, vanilla extract, and the sugar, into a bowl and whisk until the cream thickens to stiff peaks, cover and refrigerate, using an electric hand mixer, this should take around 3 to 4 minutes, (FYI, this can be made hours in advance)
When the time is up, remove the cake from the oven, and immediately turn it out of the tin, place it on a wire rack for 30 minutes, before removing the paper.
- If you used 1 cake tin cut the cake into 3 layers or same is mine used two cake tins
Place the bottom sponge layer on a serving plate, or cake stand, and add a thin coat of a jam of your choice, then add a layer of your Chantilly cream on top of the jam, add the other cake layer, and repeat the filling of jam and cream.
- Place the last sponge on the top, gently compressing it, and give the top a good sprinkle of Icing/powdered sugar, to finish it off with some plum slices, crem and fresh mint Leaves.
Place the cake in the refrigerator for an hour to allow the jam and cream to stiffen up before slicing and serving, with a nice cup of tea.
Enjoy!😊
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