Showing posts with label Mini Cherry Sponge Cake. Show all posts
Showing posts with label Mini Cherry Sponge Cake. Show all posts

Monday, May 9, 2011

Mini Cherry Sponge Cakes

At my house, special days like Mother's Day call for cake. When I asked my mom what she would like for her Mother's Day dinner, I thought she would want a cake. Wrong! She asked for her favorite potatoes -- hash browns!


I was happy to oblige. But I still needed a dessert. The problem is that sometimes there just aren't enough people around to eat a whole cake.

So this time, I made a little twist on a Strawberry Shortcake -- Cherry Sponge Cake! Instead of baking an entire sponge cake, I piped little rounds of sponge cake batter and baked them. Then I topped them off with a cherry reduction and whipped cream. Mom was thrilled.

If you're in a terrible rush (who isn't?), you could probably get away with slices of a ready made frozen pound cake topped with thawed cherries and whipped cream. However, I have to say that the cherry reduction packed a punch of flavor. If you have never tried a reduction, don't be afraid. It's just a matter of cooking down the liquid so that the flavor intensifies. It's really easy!

You'll notice that there is no sugar in the whipped cream and very little sugar in the sponge cakes. The cherries were wonderfully sweet and more sugar wasn't necessary. However, if you try this without making the cherry reduction, you might want to sweeten the whipped cream.

Mini Sponge Cakes

2 eggs
2 tablespoons and 2 teaspoons sugar
5 tablespoons flour
3 heaped tablespoons cornstarch
1 teaspoon baking powder

Preheat oven to 400. Separate the eggs. Beat the egg yolks until thick and lemon-colored. Beat in 1 tablespoon and 1 teaspoon sugar.


Beat the egg whites until they hold a soft peak, adding 1 tablespoon and 1 teaspoon of sugar when they begin to take shape.


Pour the egg whites on top of the egg yolks.


Mix the flour, cornstarch, and baking powder in a small bowl. Using a sieve or a flour sifter, sprinkle the mixture on top of the egg whites. Fold everything together gently. (Do not use a machine for this! Do not beat or stir.)


Pipe the batter onto a lightly floured sheet of parchment paper in 2 to 3 inch rounds. (You can skip this step and spoon the batter onto the parchment paper, smoothing it with the back of the spoon. It's not as pretty or uniform -- see below -- but once everything is assembled, no one will know the difference.)

Bake at 350 (note that you're lowering the temperature!) for 6-8 minutes or until they have baked through and are golden. If they're sticky to the touch, they need to bake a minute or two longer.



Cherry Reduction

1 bag frozen cherries
1/3 cup sugar
1 cup water

Pour all ingredients into a pot. Bring to a boil, reduce heat immediately and let simmer until the liquid has reduced by half. (Note, brandy or a liquor could be substituted for part of the water.)

Assembly

Place one sponge cake round on a plate upside down. Spoon cherries and liquid on top of it. Spoon whipped cream over top of the cherries. Top each with one cherry.



Enjoy!