Anna Olson is a food blogger who has been cooking for over 20 years. She enjoys baking and creating new recipes. One of her most popular recipes is the Berries and Cream Sponge Cake Recipe.
Anna Olson is an American food blogger who has a blog about cooking and baking. She has published many popular recipes, including the Berries and Cream Sponge Cake Recipe.
The Berries and Cream Sponge Cake is a classy birthday treat! Chef Anna Olson’s delicious new dish will have you drooling over these beautiful and traditional tastes that everyone will enjoy!
Follow along with the recipes listed below.
- 2 percent milk, 1 cup (250 mL)
- 6 tbsp unsalted butter (90 g)
- 5 big eggs in their shells, warmed
- 2 cups granulated sugar (400 g)
- 2 tsp extract de vanille
- 2 cups cake and pastry flour (260 g)
- 2 teaspoons of baking powder
- 12 teaspoon fine salt
- Frosting with Whipped Cream (one recipe) (recipe follows)
- 3–4 cups fresh mixed berries (750 mL–1 L) (raspberries, halved strawberries, blueberries, blackberries, pitted cherries, red and/or white currants)
Frosting with Whipped Cream
- 2 c. whipped cream (500 mL)
- 12 cup (65 g) sifted icing sugar
- 2 tbsp (9 g) powdered instant skim milk
- 2 tsp vanilla bean paste or vanilla essence
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Two 9-inch (23-cm) round cake pans should be greased. Using parchment paper, line the bottom of each pan and flour the sides, tapping off any excess flour.
- Over medium heat, combine the milk and butter until the butter has melted. While making the sponge, keep this mixture heated over low heat.
- Whip the eggs, sugar, and vanilla at high speed using electric beaters or a stand mixer equipped with the whip attachment until the eggs are a light butter-yellow color and have more than doubled in volume, approximately 5 minutes. Sift together the flour, baking powder, and salt in a separate basin. Combine all of the ingredients in the eggs at once on a moderate speed.
- In a mixing bowl, pour approximately 112 cup (375 mL) of the cake batter and stir in the hot milk (it will melt down the batter). Add this mixture to the remainder of the batter all at once and whisk it in by hand. Fill the pans halfway with batter and bake for 30 minutes, or until the cakes spring back when lightly pushed. Before assembling the cakes, chill them in their pans on a cooling rack.
- Dollop half of the whipped cream icing on top of the first cake layer and spread to level it out on a cake stand or plate. Place approximately 112 cup (375 mL) of fresh fruit on top of the first cake layer and carefully place the second cake layer on top. On top of the cake, spread the remaining icing and arrange the remaining fruit. Keep the cake refrigerated until ready to serve.
- The cake layers may be prepared ahead of time and kept covered at room temperature for up to a day. The cake should be put together on the day it is to be served.
Whipped Cream Frosting
- Whip the cream at high speed using electric beaters or a stand mixer equipped with the whip attachment until it begins to retain its form. Combine the icing sugar, skim milk powder, and vanilla extract in a mixing bowl. Whisk the cream on low speed to incorporate the icing sugar, then raise to high and whip until the cream retains a peak when the beaters are lifted.
- Use right once or refrigerate for up to 1 day, covered, until ready to use.
This is a recipe for a delicious chocolate sponge cake that Anna Olson made. It is a simple, easy to make dessert that will impress your friends and family. Reference: anna olson chocolate sponge cake recipe.
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