Summer Naked Cake with Red Berries

A few days ago I talked to you about the new trend in cakes: the return to traditional cakes or naked cakes. With the success they are having, a recipe to encourage you to make one could not be missing.

For this, we have a new guest on the blog: we are very happy that Rosa, author of the blog Pemberley Cup&Cakes, has agreed to come and give us her tips for making the most delicious sponge cakes, and to show us a very easy but highly delicious naked cake recipe. Welcome Rosa!

By now, the appeal of these 'naked cakes' is undeniable. And besides their completely charming appearance, it's all advantages: simple and delicious, all in one. To start, we will only need a good sponge cake and a cream of our choice for the filling, so with very little effort we will obtain a spectacular result.

On this occasion, I chose a filling of whipped cream and red fruits, now that summer is coming. I also opted for a basic sponge cake, the classic genoise; soft and light, but sturdy and with an authentic traditional sponge cake flavor. And it couldn't be simpler; basically you only have to weigh the eggs (whole), divide the result in half and use that same amount of flour and sugar; no baking powder or additional fats. Easy, right? This time, however, I have slightly increased the weight of these two ingredients relative to the eggs to achieve a denser crumb, taking into account the level of moisture contributed by the cream and the fruit juices.

In the photo, Birkmann ceramic stand

Some tips when preparing your sponge cakes

You have probably already heard that baking a sponge cake is really a piece of cake. In any case, it doesn't hurt to review the most fundamental (and simple) points to ensure that our sponge cakes —and most pastry preparations— always turn out perfect:

- We will always have all ingredients prepared in advance: perfectly weighed or measured and at room temperature (about 20ºC approx.).

- It is vital to grease the mold to be used perfectly (especially when using metal molds), both the bottom and the inner sides, even before starting to mix the ingredients. To grease a mold we can use different methods:
o a non-stick spray (special for this type of task),
o a thin film of sunflower oil or melted butter or
o the previous plus a very light additional layer of flour (or cocoa, depending on the recipe) evenly sprinkled over the fat used. In this case it is very important to remove the excess flour (or cocoa) by tapping the mold.

In any case, we must make sure not to overdo it when greasing and flouring molds or the exterior of our sponges will show it, becoming quite unsightly. Sometimes, the recipe may also require that, in addition to greasing the mold, we line the interior with parchment paper or baking paper. We must not forget that the paper should be greased on both sides.

- Although it may sometimes not be specified, it is highly advisable to always sift the flour (usually together with the rest of the dry ingredients) before using it in the sponge cake preparation. Not only does it become finer and more airy —giving the sponge greater fluffiness once baked— but we will also ensure the removal of any impurities the flour may contain.

- Despite what our instinct might lead us to believe, we should never overmix the flour. It's not about leaving a perfectly homogeneous batter as if we were making bread, but about integrating the flour with the rest of the wet ingredients just enough for it to be hydrated. This way, we ensure a moist and tender crumb.

- We will preheat the oven for at least 10 to 15 minutes before putting our sponge in at the indicated temperature. For conventional sponges, this temperature is usually 180ºC (electric oven temperature without fan)* with heat from top and bottom. Generally, we will use the rack, which we will place in the middle position. The temperatures indicated in recipes are a standard reference and usually work fine. But in reality, each oven is different and ours may not actually reach the indicated temperature. If in doubt, it's worth getting an additional oven thermometer.

- Never fill the mold more than 3/4 of its capacity.

- If using more than one mold, when placing them in the oven put them as far apart from each other and from the oven walls as possible so the heat can circulate unobstructed and our sponge cakes bake evenly.

- Although it may seem obvious, under no circumstances should we open the oven door during baking, except during the last minutes to check that they are perfectly cooked inside.

- Once out of the oven and before unmolding our sponge cakes, leave them in their molds for about 10-15 minutes (before that they are still very fragile and would break, but if left longer, the heat would soften them). After this time, unmold them carefully and let them cool completely on a rack, away from drafts and sudden temperature changes to prevent them from losing volume once out of the oven.

And from here to making a dream cake, only a few more minutes and a little extra care separate us. Don't tell me it's not perfect to enjoy with good company. An unforgettable evening assured.

*155ºC (convection oven)/4 (gas oven)/350ºF

In the photo, Le Creuset jam jar

INGREDIENTS (for 10-12 servings)

(All ingredients should be at room temperature, unless otherwise indicated)

For the sponge cake:

6 eggs (L)
210 g white sugar
210 g weak flour (plain wheat flour)
½ teaspoon salt

For the filling and decoration:

450 g mixed red fruits, fresh
50 g strawberry, cherry, raspberry, red fruit jam, etc. (to taste)
200 ml whipping cream (min. 35% fat), well chilled
1 teaspoon lemon juice
15 g (2 tablespoons) powdered sugar (plus extra sugar for dusting)

PREPARATION

For the sponge cake:

1. Preheat the (electric) oven to 180ºC and place the oven rack in the middle position.
2. Grease, line with baking paper and grease again the interior of 2 20 cm Ø non-stick round molds with removable base, like these from Le Creuset. Set aside.
3. In a very large bowl, beat the sugar together with the eggs vigorously with the help of whiskers (preferably electric for convenience) at high speed for about 10-15 minutes (longer if by hand) until you achieve a fairly dense mixture, much paler, fluffy and very light. You'll know it's ready when the whisks don't drip when lifted.
4. Next, add the flour and salt together in two batches, sifting them directly over the previous mixture and mixing after each addition only just enough until the last trace of flour disappears. To avoid losing all the volume we've achieved, use very gentle, folding movements from bottom to top.
5. Then divide the batter into two equal parts, distribute it between the two prepared molds and smooth the surface with a spatula.
6. Bake for about 30-35 minutes until they acquire a nice golden color. Before removing the sponges, check if they are cooked by inserting a skewer into the center; if it comes out clean of crumbs, remove them from the oven, if not, check every couple of minutes until it does.
7. Once properly baked, let them cool in their molds on a rack for about 10 minutes. After this time, unmold and let cool completely upside down on the rack before assembling our cake.

For the filling:

1. Wash, drain and carefully dry the fruit.
2. Then, in a medium bowl mix 200 g of the fruit together with the jam, slightly warmed, and let it cool (if using strawberries or cherries, it is advisable to cut them). Reserve the rest of the fruit for decoration.
3. Meanwhile, with the help of whiskers (preferably electric for convenience), whip the cream together with the powdered sugar and lemon juice at medium-high speed until it acquires a firm consistency (the whisk grooves should remain marked in the cream when you stop beating). However, do not overdo it or the cream will break (and you'll have made butter). It should be used immediately; otherwise keep it refrigerated.

Assembling the cake:

1. If necessary, use a long serrated knife or a cake leveler to trim the top of the sponges just enough to even and level the surfaces. With the help of a pastry brush, gently clean the sponges of any loose crumbs that may remain.
2. Place the first sponge well centered and right side up (the base of the sponge down) on the cake stand or plate on which you will serve the cake (it is advisable to use the sponge that turned out less "attractive" first). Then spread a generous layer of whipped cream evenly over the entire surface of the sponge, making sure it reaches the edges (it's not necessary to strive for a perfectly smooth surface). Reserve a couple of heaped tablespoons of cream to finish the decoration.
3. With the help of a spoon, slightly drain the fruit that had been macerating with the jam and distribute it over the surface of the layer of whipped cream you just applied.
4. Next, place the second sponge well centered, this time upside down, over the filling and press lightly so it sits well.
5. Finally, apply a thin layer of whipped cream over the surface, decorate with the rest of the reserved fruit and dust a little powdered sugar on top to garnish.

And our cake is ready to serve and enjoy!

It keeps refrigerated and well covered for 2-3 days. Before consuming, leave the cake about 20-30 minutes (depending on the climate) at room temperature outside the fridge to come to temperature.

NOTES:

- Note: 1 teaspoon=5 ml; 1 tablespoon=15 ml.

- If time allows, it is highly recommended to let the sponge cakes rest in the refrigerator, well wrapped in cling film, overnight. This way, we allow both the crumb and all the nuances of the different flavors to settle perfectly, resulting in a very tasty sponge with an ideal texture.
- Regarding the sides of the cake, we can leave them as they are or run a knife or spatula around to smooth and seal them, giving it a different touch.
- Since this is a basic sponge for making almost any type of cake, we can add flavor notes according to the final result we want: extracts (vanilla, almond…), lemon or orange zest, spices (like cinnamon, cardamom…), etc.
- We can also play with the sponge itself, replacing part of the flour with pure cocoa powder (max 15-20%), to turn it into a chocolate sponge or even with corn starch (for every 130 g of flour replace 10 g with the same amount of corn starch), to give the crumb extra tenderness.
- The fat content (M.G.) of the cream is very important to be able to whip the cream without problems. For this purpose, always use whipping cream with a minimum of 35% fat. Also, temperature is vital; the cream must be very cold when whipping. And if we chill the utensils to be used (bowl and whisks), it will whip more easily and in much less time.
- If you prefer to use a single (deeper) mold and then cut it horizontally in two, bear in mind it will require a bit more baking time. Check from 45 minutes onwards until it is fully cooked inside.

I hope these brief tips have been useful and, of course, that you liked the cake. A pleasure and enjoy!

Rosa