Vanilla Sponge Cake
Triple Berry Filling
SweetLeaf Whipped Cream
Prepare two 8-inch round cake pans with non-stick grease spray and line them with parchment paper. Preheat the oven to 350 degrees F. Sift dry ingredients together and set aside.
In the bowl of your stand mixer, combine the eggs and SugarLeaf® over a double boiler and whisk by hand until the sugar has dissolved and the mixture reaches approximately 110 degrees F. Move the bowl to the mixer and whip eggs on high until they reach the ribbon stage and are thick and pale in color, approximately 8 minutes.
Meanwhile, combine the milk and butter in a microwave-safe bowl and melt, then stir in the vanilla extract. When the eggs are done whipping, fold in the sifted dry ingredients one third at a time. Take out about two cups of the cake batter into a separate mixing bowl and slowly add the hot butter and milk mixture to temper the liquids. Fold the liquid mixture into the cake batter.
Divide the batter between the two cake pans, measuring 1 lb. 14 oz. in each. Bake for 40-45 minutes or until the sponge bounces back when touched.
To make the triple berry filling, place berries in a sauce pot along with SweetLeaf® Organic Stevia and 1/4 cup of water. Cook on medium-low heat until berries soften.
Combine the cornstarch and remaining 1/4 cup of water to create a slurry and mix it into the berries. Add salt and cook until mixture thickens.
Refrigerate until chilled before using as a cake filling, or use it as a topping for desserts while it is hot, such as on ice cream or waffles.
To make the whipped cream, combine all whipped cream ingredients in a mixing bowl and whip on medium speed until cream has thickened to stiff peaks.
- Calories: 329
- Carbs: 38g
- Fats: 15g
- Protein: 8g
- Sodium: 389mg
- Sugars: 15g
With Filling and Whipped Cream
- Calories: 415
- Carbs: 44g
- Fats: 22g
- Protein: 9g
- Sodium: 430mg
- Sugars: 17g