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Dandelion sponge cake with buttercream

Dandelion Sponge Cake with Buttercream

Wonderfully light and airy, with a soft, delicate cream! A tender sponge cake paired with the silkiest, lightest cream. It's easy to make, and you can be enjoying it within the hour. A simple, cloud-light cake!

Ira

Recipe author

Composition / ingredients

Servings:

Flour

Starch

Sugar

200

Chicken eggs

Saffron (turmeric)

0.5

Baking powder

Flour

Sugar

Milk

250

Egg yolks

Lemons

Cream (33%)

300

Powdered sugar

Vanilla sugar

Liqueur (apricot liqueur or apricot syrup)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 18 % 8 g

Carbohydrates 73 % 32 g

224 kcal

GI: 16 / 0 / 84

Cooking method

Step 1:

SPONGE: Separate the whites from the yolks. Beat the whites to a light foam, gradually adding the sugar, and whip until soft peaks form.
Step 2:

Beat in the yolks one at a time.
Step 3:

Add the saffron.
Step 4:

Mix the flour with the starch.
Step 5:

Add it to the egg mixture. Add the baking powder and fold gently with a spatula.
Step 6:

Line the bottom of a 22 cm (about 9-inch) pan with parchment. Spread in the batter. Bake the sponge at 340°F (170°C) for 35–40 minutes.
Step 7:

So the sponge doesn't deflate, don't check for doneness until at least 25 minutes in, using a wooden skewer.
Step 8:

Cool completely. This is a fantastic sponge recipe—it comes out wonderfully airy and light.
Step 9:

CREAM: Add the lemon zest to the milk and bring to a boil.
Step 10:

Strain through a sieve and let cool.
Step 11:

Cream the yolks with the sugar.
Step 12:

Add the flour and stir.
Step 13:

Add the milk and stir.
Step 14:

Cook, stirring, until thickened.
Step 15:

Press plastic wrap directly onto the surface and chill.
Step 16:

Whip the very cold cream.
Step 17:

Gradually add the powdered sugar to the fluffy cream and keep whipping for about five minutes. Start on the lowest speed, then gradually increase it. Whip to stiff peaks.
Step 18:

Add the cold pastry cream. Fold until smooth and the cream is ready.
Step 19:

CAKE: Turn the sponge upside down and slice off the bottom.
Step 20:

Like this!
Step 21:

Scoop out the crumb from inside the sponge.
Step 22:

Brush the sponge with the liqueur or syrup to soak it.
Step 23:

Fill the hollowed-out shell with cream, setting aside a couple of tablespoons for coating.
Step 24:

Soak the "lid."
Step 25:

Cover the cake with it.
Step 26:

Coat the whole cake with a thin layer of cream.
Step 27:

Tear the reserved crumb into smallish pieces with your hands.
Step 28:

Scatter these pieces all over the cake.
Step 29:

Refrigerate for one hour.
Step 30:

The cake is ready!
Step 31:

Enjoy!