San Marcos Cake – The Ultimate Spanish Delight in 10 Simple Steps (Page 2 ) | March 20, 2025
Annonce:
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- 9-inch round cake pan
- Parchment paper
- Spatula
- Saucepan
- Wire cooling rack
- Pastry brush
Instructions
1. Preparing the Sponge Cake:
- Preheat the oven to 180°C (350°F). Line a 9-inch round cake pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy (about 5 minutes).
- Gently fold in the sifted flour, baking powder, salt, and vanilla extract until well combined.
- Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack before slicing it horizontally into two layers.
2. Making the Whipped Cream Filling:
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Spread a generous layer of whipped cream over the bottom half of the sponge.
- Place the top half of the sponge over the cream layer.
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