How to Bake Russian Sponge Cake
Serves: 15-20
Preparation time: 30 mins
Cooking time: 30 mins
Ingredients needed to make Russian Sponge Cake:
For the cake:
- 1 ¼ cups all purpose flour
- 1 cup granulated sugar
- 10 eggs
- 1 tsp vanilla
For the syrup:
- ¾ cup red wine
- 1 tbsp lemon juice
- ¾ cup water
- ¼ cup granulated sugar
For the frosting:
- One package (8oz) cream cheese
- 1 tub (16 oz) Cool Whip, thawed
- One (14 oz) sweetened condensed milk
Cooking instructions for Russian Sponge Cake:
- To make the cake, spread wax paper across two round cake pans and warm up your oven to 350 degrees F.
- Separate the egg yolks from the egg whites and place the former in a medium mixing bowl.
- Beat them together, along with the sugar and a splash of vanilla until they blend into a pale yellowish, uniform mixture.
- Fold in the flour gradually until they blend into a smooth, uniform batter.
- Whisk the egg whites in another larger bowl, with an electric mixer at high speed until they turn frothy and fluffs up thrice in volume; avoid overbeating to prevent it from becoming too stiff.
- Pour the batter into the egg whites and fold them together until mixed thoroughly; avoid over-mixing to reserve its fluffiness.
- Pour the batter into the prepared cake pans and bake in the preheated oven for half an hour or until they are baked through and their surface turns golden brown.
- Flip each cake onto a clean working counter and remove the wax paper while it is still warm.
- Slice off the uneven edges with a sharp knife and crumble them into smaller pieces.
- Return the cake pieces to the cake pan and bake for few more minutes in the oven until they turn golden further.
- Set aside to cool completely and crumble them further into coarse crumbs.
- While the cakes cool, whisk all the ingredients of the syrup in a uniform mixture until the sugar dissolves.
- To make the frosting, heat the condensed milk in a saucepan until it boils and set aside to cool.
- Whisk the cream cheese with the paddle attachment of a stand mixer until they become light and fluffs up.
- Fold in the cooked condensed milk, followed by the cool whip and continue to whisk them at medium high speed for about 6-7 minutes or until they fluff up even further; your cream cheese frosting is ready.
- Place one of the cakes on the serving dish and drizzle half of the syrup all over it and set aside for 2-3 minutes to let it seep into the cake.
- Spread a layer of the frosting across the cake and place the other cake in top.
- Process the 2nd cake in a similar fashion and spread rest of the frost across the sides and surface of the cake.
- Top it up with the crumbled cake and spread some of them across its sides too.
- Leave it in the fridge for a couple of hours to set.
- Slice and serve.
Image credit: Wikimedia Commons
