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February 12, 2025
I get together with my friends to bake cakes to relax. We are all working females, and many of them have young kids. We started getting together to eat delicious cake and more importantly to just rewind from a busy day.
This week, we made a cake with whipped cream cheese frosting. It is a layered cake and has raspberry jam and whipped cream inside. I am sharing the recipe.
Recipe for a 8" round cake
Sponge Cake:
3 Egg
3/4 cup Sugar
3/4 cup cake Flour
3 tbs Butter
Whipped Cream Cheese Frosting:
1/3 cup Cream Cheese
1 tbs Plain Yogurt
1 tsp Lemon Juice
1 tsp Gelatin
1/4 cup Sugar
1 cup Heavy Cream
Kirsch (cherry liqueur)
Raspberry Jam
Fruits for decoration
Instructions
Sponge Cake:
In a large bowl, add the egg yolks and 1/4 cup sugar. Warm the egg mixture in a double boiler (mixture should be around 97F). Gradually add rest of the sugar into the mixture. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk.
Sift cake flour and gradually add flour into the egg mixture.
Add one scope of egg-flour batter into the melted butter. Add this back to the remaining egg-flour batter.
Pour the batter into the pan and bake it at 360F for 20 minutes.
Whipped Cream Cheese Frosting:
Bloom gelatin powder with 3 tsp of water.
Whisk cream cheese and add sugar, yogurt, lemon juice, and kirsch.
In a different bowl, whip heavy cream until it forms medium peaks.
Combine whipped cream and whipped cream cheese.
Assembling a cake:
Slice the cake into 2 layers.
Spread the filling on top of the first layer (bottom layer) with whipped cream cheese frosting and coat with raspberry jam.
Add the second layer on top of the bottom layer.
Frost the cake and decorate with fresh fruits.
Enjoy the cake! It is in the refrigerator! It is small. First come, first served!
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