No surprise, but we’re going to spend this Wednesday nibblin’ on sponge cake.
August 23rd is National Sponge Cake Day and as we celebrate four decades of the Margaritaville state of mind, we’ve decided to add a 40th anniversary ruby (raspberry) twist to this classic dessert.
Straight from the kitchen of our head concept chef, Carlo Sernaglia, to yours, here is how to make the best Sponge Cake Shortcake you’ve ever nibbled on.
40th Anniversary Raspberry Sponge Cake Shortcake
Serves 8 to 10
- Baking spray
- ½ cup all-purpose flour
- ½ cup cornstarch
- 4 large eggs, separated
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons confectioners’ sugar, plus extra for serving
- 1 cup heavy cream
- 2 cups raspberries
Preheat the oven to 350ºF. Spray an 8-inch round cake pan with baking spray and line the bottom with a circle of parchment paper cut to fit. Spray the parchment paper just for extra insurance.
Place the flour and cornstarch in a large bowl and whisk together. Set aside.
Transfer the egg white mixture to a separate bowl.
Place the egg yolks, vanilla, and remaining ½ cup granulated sugar in the mixer bowl (no need to clean it first) and beat on high speed until light and fluffy, about 1 minute.
Using a rubber spatula, gently fold the egg white mixture into the egg yolk mixture and then fold in the flour mixture.
Transfer the batter to the prepared cake pan and smooth the surface so the batter is even. Bake the cake until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Set the cake on a wire rack and let cool in the pan to room temperature.
When you’re ready to serve the cake, place the cream and the confectioners’ sugar in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a handheld mixer or a whisk and some elbow grease) and beat until it holds stiff peaks.
Run a butter knife around the edges of the pan to release the cake and then invert it onto a serving platter. Use a serrated knife to cut the cake in half horizontally (as if it were a large sandwich roll). Pick up the top layer of cake and set it aside. Spread the whipped cream on the bottom layer and top with the top half of the cake. Sprinkle the top lightly with confectioners’ sugar. Cut into wedges and serve with the raspberries alongside.