SUMMER SANGRIA
CAKE
INGREDIENTS
·
For Sponge Cake:
·
6 large eggs
·
1 cup (200 g) white granulated sugar
·
1 tsp vanilla extract
·
1 cup (125 g) all-purpose flour
·
1 tsp baking powder
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For Whipped Cream:
·
1 cup (150 g) raspberries
·
1/3 cup (67 g) white granulated sugar
·
8 oz (227 g) cream cheese or mascarpone, softened
·
1 cup (175 g) white chocolate chips, melted
·
1 teaspoon vanilla extract
·
sprinkle of salt
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2 cups (473 ml) heavy cream, chilled
·
1 1/2 cups (187 g) confectioner's sugar
·
For Filling:
·
1 cup sweet sangria wine
·
4 to 6 cups sliced fruit and berries
INSTRUCTIONS
1.
Prepare the sponge cake first. Preheat the oven to 350F and line
2, 8-inch cake pans with parchment paper; do not grease the sides.
2.
In a stand mixer bowl, combine the eggs, sugar and vanilla.
Whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and
almost white in color. Combine the dry ingredients in a sifter and add the dry
ingredients in small batches to the batter. Use a spatula to fold the flour in
gently but thoroughly, folding from the bottom of the bowl.
3.
Divide the batter evenly between the two pans. Bake in preheated
oven for 19 to 21 minutes, until the layers are a rich, golden-brown. Remove
from the oven and run a knife along the edge of the pans, to release the cake
layers from the sides. Allow the cake layers to cool completely in the pans.
Once cooled, use a long, serrated knife to split the layers in half, creating 4
layers total.
4.
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5.
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Full instructions: Click here
