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CreativityTranscript
00:00 Hey guys, it's Jessica and welcome back to the Sugar Crystal Kitchen.
00:07 Today I'm making a video for how to make this delicious fresh fruits and whipped cream cake
00:13 because this was for Mother's Day and my brother's birthday which happened to be on the same
00:17 day and this is a great cake for spring because it's so fresh and it's light and airy.
00:24 So let's get started.
00:28 For the sponge cake, begin by melting half a stick or 4 tablespoons of unsalted butter.
00:34 Bring it to a boil.
00:37 Off the heat, now add in 6 tablespoons of all-purpose flour and stir this until it forms
00:43 a smooth dough ball.
00:51 Now I just separated 4 egg whites and 4 egg yolks but you will only be using 3 egg yolks.
00:58 And also I placed the dough into a separate glass bowl and then I added in 2 tablespoons
01:04 of whole milk and a teaspoon of vanilla extract and I just mixed this all together.
01:13 Now you just want to add in your egg yolks one at a time and you want to make sure you
01:17 whisk thoroughly after each addition.
01:24 Now in a separate bowl you have your 4 egg whites and you want to beat this until they
01:28 are frothy and then you can add in some cream of tartar, about a sixteenth of a teaspoon.
01:34 Once you can see it's nice and soft and it's forming soft peaks, add in your sugar one
01:40 tablespoon at a time.
01:41 You will need 3 tablespoons of granulated sugar.
01:44 Then keep whisking until your meringue forms nice stiff peaks.
01:48 And once they're nice and stiff, turn your mixer to low and beat so you can break up
01:53 the big foam bubbles in there.
01:56 Gently fold in your meringue one third at a time because you do not want to break up
02:00 the air that we incorporated into it.
02:02 All our hard work will be gone and your sponge cake won't be so fluffy.
02:10 Since the bowl of my egg yolk mixture was kind of small, I just poured all of the egg
02:15 yolk sponge cake mixture back into the big meringue bowl and I folded it all together.
02:24 Now I'm just preparing my baking pan.
02:26 I have a 9 inch baking pan here that I lined with parchment paper.
02:29 If you guys are interested in seeing how I did that, I can show you guys in another video.
02:34 And then I just poured in all of my sponge cake batter into the pan and I gave it a good
02:39 tap to break up the big air bubbles inside.
02:43 Now bake this off at 320 degrees Fahrenheit for 22 to 23 minutes until a toothpick inserted
02:48 in comes out clean.
02:49 Our sponge cake just came out of the oven and what I did is I used a toothpick to check
02:53 if it came out clean.
02:54 Then it's done.
02:56 And then what you want to do is you want to flip the cake upside down and then cool it
02:59 on a wire rack completely.
03:02 Now onto the whipped cream.
03:03 You want to whip up two cups of heavy whipping cream with a third cup of granulated sugar
03:09 until it forms stiff peaks.
03:15 When it begins forming soft peaks, just add in a teaspoon of vanilla extract and keep
03:20 beating.
03:23 Now for the chocolate ganache, you'll need a third cup of chopped chocolate and also
03:29 a third cup of heavy cream.
03:31 And what you're going to do is you're going to pop it into the microwave for one minute
03:35 and take it out and stir it until it combines and becomes nice and glossy.
03:44 Now onto the siftable syrup.
03:46 You're just going to combine one and a half tablespoons of hot water with one and a half
03:51 tablespoons of granulated sugar and mix until all the sugar dissolves completely.
03:57 Now to put the cake together, you will need to cut up a bunch of fruits.
04:01 I'm using strawberries and mangoes here.
04:04 You could really use whatever fruits that you like and just slice them up.
04:12 Here I just placed my sponge cake onto a cake turning table and I sliced it in half to give
04:18 me two layers for the cake.
04:21 And I'm soaking the bottom layer with some simple syrup.
04:24 This just gives the cake some more sweetness and moisture because sponge cakes tend to
04:28 have less flavor.
04:30 And now I'm putting on some of that whipped cream and then spreading it out.
04:39 Now I'm just placing all my fresh fruit right onto the cream.
04:45 After that, put some more cream onto the fruit and cover all of the fruit completely.
04:55 Now after that, just place the second layer of sponge cake on top and again soak it with
05:00 the rest of your simple syrup.
05:02 And dollop a bunch of that whipped cream onto the top and we can begin to frost the cake.
05:08 You want to begin by smoothing out the top so some of that cream falls over and then
05:13 you can just begin spreading it onto the sides.
05:16 You will need quite a few layers to cover all of that sponge cake.
05:22 You can no longer see any bits of sponge cake anywhere now and you can see there's a lisp
05:27 that forms over the edge of the cake.
05:29 Use your offset spatula and simply glide over the surface to remove that excess cream.
05:35 At this point you can just pour all of that chocolate ganache onto your cake and then
05:39 spread it out so that it just drips over the sides and just let gravity do its thing.
05:44 It looks beautiful that way.
05:46 And here I just have a bunch of strawberries that I cut in half and I'm just circling them
05:51 around the cake letting them lean over each other and then I place some of that whipped
05:56 cream into a piping bag with a round tip and pipe little dots all around the cake.
06:04 After that I just filled the center of the cake with some mangoes, blackberries and a
06:08 sliced kiwi.
06:11 Now our cake is all done and it is absolutely gorgeous and this is very time consuming but
06:17 I'd tell you if you make this it is so worth it so you guys should definitely tell me if
06:21 you guys try this out.
06:23 I hope you guys enjoyed this video and don't forget to give me a thumbs up if you haven't
06:28 subscribed already.
06:29 Please do and thanks for watching.
06:32 I'll see y'all next time.
06:33 Bye guys!
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