If you are looking for the perfect dessert to celebrate Canada’s 150th this is the one- Sponge Cake with Vanilla Whipped Cream and Strawberries! Delicious sponge cake, layered with vanilla whipped cream and fresh Ontario strawberries – dessert doesn’t get much better than this. Did I mention it is red and white? Canada’s colours showcased in a delicious cake that you can make ahead. White- vanilla whipped cream which is a stabilized cream meaning it will keep it’s form for at least 24 hours and up to 48 hours. Of course it is cream which means you have to keep it refrigerated. Strawberries – finally fresh Ontario strawberries to make up the red colour in this decadent cake. Nothing tastes better than fresh local berries. These ones weren’t really local, just Ontario, but we will have local ones for July 1st I am sure. I will definitely be stopping at Emiry’s Berry Farm in Massey to get my load of berries for the long weekend!
If you are intimidated by the thought of making a sponge cake take the plunge as it really isn’t that difficult. The most important point is to make sure your eggs are at room temp. Easiest way to accomplish that is to put them in a bowl of warm water for 5 minutes. After the eggs are pale, thick and falling into ribbons treat them gently and fold the flour mixture in. A trick to this is not to use a spatula, but to use the whisk attachment that you whipped the eggs with- just hold it like a spoon and fold in the flour.
So whether you are hosting a gang or it is just a quiet affair this July 1st – celebrate Canada’s 150th with this beautiful and delicious cake. Enjoy!
Sponge Cake with Vanilla Whipped Cream and Strawberries
Preheat oven to 325 ℉. Line the bottom of a 9" springform pan with parchment paper. Butter the sides of the pan.
In the bowl of a stand mixer on medium speed, beat eggs with the whisk attachment until foamy. Gradually add the 1 cup of sugar and increase the speed to medium on high. Beat for about 10 minutes or until the egg mixture forms ribbons when you let it fall from the whisk. Beat in the vanilla and lemon zest.
Meanwhile in a separate bowl sift together the flour, baking powder and salt.
Add ⅓ of the flour mixture to the egg mixture and fold in gently. Repeat with the remaining flour mixture.
Then transfer about 1 cup of the batter to a separate bowl and add in the melted butter. Blend gently.
Add this mixture back to the batter and fold in gently.
Pour batter into prepared pan and bake for 35-45 minutes or until the cake top springs back with lightly pressed. The cake will also pull away from the edges when it is done.
Transfer pan to cooling rack and let sit for 10 minutes. Then remove the outer ring and let cool completely.
Combine the berries and sugar. Let sit at room temperature until you assemble the cake.
In a small saucepan sprinkle the gelatin over the cold water. Let stand for 5 minutes. Then place the saucepan over very low heat and without stirring allow the gelatin to dissolve.
Set the pan aside.
In a deep glass bowl whip the cream and icing sugar until peaks start to form. Beat in the vanilla. Then drizzle the gelatin into the cream while continuing to beat. Beat until stiff peaks forms.
Cut the cake in half horizontally. Place bottom layer on serving plate. Spread about ½ of the whipped cream onto the cake then layer on about ½ of the berries. Place the top layer on - top side up. Spread or pipe the remaining cream forming a ring around the outside edge. Place the remaining berries in the middle.
If you are looking for a light yet tasty cake to serve for Mother’s Day this Orange Creamsicle Cake is the one. Orange Creamsicle Cake is as light as a feather yet full of orange flavour. The height and lightness of this chiffon type cake is achieved from separating the eggs and whipping the whites separately. To ensure the maximum volume the eggs have to be at room temperature before whipping. By folding in the whipped egg whites to the cake batter they add volume and airiness to the cake. Doing these additional steps does take more time but is so worth it in the end.
Pineapple Upside Down cake is one of those old-fashioned recipes that really never goes out of style. It is simple yet elegant enough for a fancy dinner party. I used the cake batter from the Brown Sugar Cupcake recipe and then just blended some butter and brown sugar together to make the yummy caramel topping – which of course is the best part of the cake. Then you just need a can of pineapple slices and you are ready to create this masterpiece.
Every occasion calls for a beautiful dessert and the holiday season is no different. This holiday season make this rich delicious Chocolate Cake with Chocolate Sour Cream Frosting and wow your guests with a home-made masterpiece. Sometimes the simplest decorations like a little dusting of icing sugar is all you need. Now Chocolate Sour Cream frosting – I know you are wondering, really, sour cream? But yes it really does make a beautiful creamy frosting and you no one will be the wiser that it contains sour cream.
Who says you can’t eat cake for breakfast? This Apple Breakfast Cake is like one big muffin that you can cut into little slices or big slices depending on your appetite. The mixture of apple, raisins and dried cranberries add sweetness without being over-powering because it is the spice of the cinnamon and the fruit that you want to taste not sugar. Cutting back on the sugar content of recipes really does let the other flavours shine through.
Garden harvest time can mean trying to figure out what do with all of those zucchinis that have just appeared in your garden or on your front doorstep courtesy of your neighbour. Besides eating it as a vegetable with dinner you can bake with zucchini as well. It can take the place of shredded apple or carrots in a recipe. This recipe for cinnamon zucchini cake with maple frosting is the perfect reason to grow zucchini in your garden. Other than the green flecks in the cake it is difficult to discern the flavour of the zucchini as the amazing taste of cinnamon shines through.The zucchini and applesauce add moistness and body to the cake and therefore there is very little oil in the ingredient list.
It is blueberry season here in Northern Ontario and that means all kinds of blueberry desserts and breakfasts. This Blueberry Bundt Cake with Lemon Glaze is one of my all-time favourite blueberry recipes. This is also one of my most requested desserts at anytime of the year. I have had friends even request one to give it as a Christmas gift!
The combination of saucy tart rhubarb and fluffy cake makes this wonderful Rhubarb Upside Down Cake. Mind you anything with rhubarb in it is wonderful in my books. This cake is the perfect recipe to make for a special dinner as it looks quite impressive even though the process of making it is quite simple. The rhubarb cooks at the bottom of the pan into a delicious sticky sauce which when you flip the cake out onto a serving plate makes a very pretty topping.
This Raspberry Coffee Cake is like one gigantic raspberry muffin that you can cut into any size you like. Depending on the time of day or your appetite you get to choose how big the piece will be. This recipe is one of those special ones that you get up in the middle of the night and eat a piece leaning over the kitchen sink to catch the crumbs so no one is the wiser in the morning. This Raspberry Coffee Cake is a little lighter than a previously posted coffee cake with raspberries in it. With no streusel topping, just a little sprinkling of brown sugar it is definitely easy to eat on the go. The batter is very thick but results in a light and airy cake- it is amazing what chemistry does.
One more maple flavoured recipe if you don’t mind…I just love all things maple. Maple Frosted Apple Slab cake is full of cinnamon, ginger, apple and topped with a fudgey maple frosting. The perfect combination for a dessert, or snack, or meal – you choose. There is a lot of fresh apple in this recipe so I think it really should be in the snack category. One can’t have too many apple recipes.