SPONGE CAKE
4 pcs egg whites, room temperature
½ tsp cream of tartar
150 g white sugar
4 pcs egg yolks, room temperature
75 g cake flour
1 tsp salt, iodized
40 ml water, room temperature
½ tsp vanilla extract
CREAM CHEESE FILLING
1 cup whipping cream, chilled
8 ounces cream cheese, softened at room temperature
½ tsp orange zest
½ tsp lemon zest
1 ½ cup confectioners' sugar/powdered
1 tsp vanilla extract
GARNISH AND ASSEMBLY
As needed dark chocolate chips
As needed strawberry syrup
As needed fresh strawberries
As needed fresh blueberries
As needed fresh raspberries
SPONGE CAKE
4 pcs egg whites, room temperature
½ tsp cream of tartar
150 g white sugar
4 pcs egg yolks, room temperature
75 g cake flour
1 tsp salt, iodized
40 ml water, room temperature
½ tsp vanilla extract
CREAM CHEESE FILLING
1 cup whipping cream, chilled
8 ounces cream cheese, softened at room temperature
½ tsp orange zest
½ tsp lemon zest
1 ½ cup confectioners' sugar/powdered
1 tsp vanilla extract
GARNISH AND ASSEMBLY
As needed dark chocolate chips
As needed strawberry syrup
As needed fresh strawberries
As needed fresh blueberries
As needed fresh raspberries
PREPARATION
SPONGE CAKE
- Preheat your Wolf M Series Oven to 350°F on Convection mode.
- Line baking pan with parchment paper; Avoid any traces of grease.
- In a clean mixing bowl, combine the egg whites with the cream of tartar. Using a hand mixer with clean beaters, beat at medium speed until you achieve fine bubbles. Gradually add in 75 g of white sugar. Increase to high speed. Continue whipping until medium-stiff and glossy peaks form. Set aside.
- In another mixing bowl, combine the remaining 75 g white sugar, egg yolks, cake flour, iodized salt, water, and vanilla extract. Using a clean hand mixer, beat together at high speed for 2 minutes, until pale in color.
- Gently fold in the whipped egg whites into the egg yolk mixture in batches. Fold the mixture thoroughly until no white streaks of whipped egg whites are visible.
- Once the batter is even in color, pour it into the prepared baking pan. Bake for 20 to 22 minutes, or until a toothpick or cake tester inserted into the middle of the cake comes out clean.
- Remove the baking pan from the oven and transfer cake to a cooling rack. Let it rest and set aside for later use.
CREAM CHEESE FILLING
- In a large bowl, whip the chilled whipping cream until stiff peaks form. Set aside
- In another large bowl, beat the softened cream cheese, orange zest, lemon zest,and powdered sugar until smooth and creamy. Beat in the vanilla extract followed by 1/3 of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined. Set aside.
GARNISH AND ASSEMBLY
- Place the dark chocolate chips in a wide pan. Using your Wolf Induction Cooktop at True Melt setting, melt the chocolate chips then set aside.
- To assemble the Mixed Berries Trifle, slice the baked sponge cake into 1 inch cubes and place 1/3 of them into the bottom of a trifle bowl.
- Drizzle the sponge cake layer with some strawberry syrup, then add 1/3 of the cream cheese filling and spread all over the sponge cake.
- Top with some fresh strawberries, blueberries, and raspberries Make sure to add some fruit in the corners of the trifle bowl.
- Repeat steps 2 to 4 until you have 3 layers of cake; ending with the fresh berries layer.
- Drizzle some melted dark chocolate on top of the fruits, then serve.
PREPARATION
SPONGE CAKE
- Preheat your Wolf M Series Oven to 350°F on Convection mode.
- Line baking pan with parchment paper; Avoid any traces of grease.
- In a clean mixing bowl, combine the egg whites with the cream of tartar. Using a hand mixer with clean beaters, beat at medium speed until you achieve fine bubbles. Gradually add in 75 g of white sugar. Increase to high speed. Continue whipping until medium-stiff and glossy peaks form. Set aside.
- In another mixing bowl, combine the remaining 75 g white sugar, egg yolks, cake flour, iodized salt, water, and vanilla extract. Using a clean hand mixer, beat together at high speed for 2 minutes, until pale in color.
- Gently fold in the whipped egg whites into the egg yolk mixture in batches. Fold the mixture thoroughly until no white streaks of whipped egg whites are visible.
- Once the batter is even in color, pour it into the prepared baking pan. Bake for 20 to 22 minutes, or until a toothpick or cake tester inserted into the middle of the cake comes out clean.
- Remove the baking pan from the oven and transfer cake to a cooling rack. Let it rest and set aside for later use.
CREAM CHEESE FILLING
- In a large bowl, whip the chilled whipping cream until stiff peaks form. Set aside
- In another large bowl, beat the softened cream cheese, orange zest, lemon zest,and powdered sugar until smooth and creamy. Beat in the vanilla extract followed by 1/3 of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined. Set aside.
GARNISH AND ASSEMBLY
- Place the dark chocolate chips in a wide pan. Using your Wolf Induction Cooktop at True Melt setting, melt the chocolate chips then set aside.
- To assemble the Mixed Berries Trifle, slice the baked sponge cake into 1 inch cubes and place 1/3 of them into the bottom of a trifle bowl.
- Drizzle the sponge cake layer with some strawberry syrup, then add 1/3 of the cream cheese filling and spread all over the sponge cake.
- Top with some fresh strawberries, blueberries, and raspberries Make sure to add some fruit in the corners of the trifle bowl.
- Repeat steps 2 to 4 until you have 3 layers of cake; ending with the fresh berries layer.
- Drizzle some melted dark chocolate on top of the fruits, then serve.
SPONGE CAKE
4 pcs egg whites, room temperature
½ tsp cream of tartar
150 g white sugar
4 pcs egg yolks, room temperature
75 g cake flour
1 tsp salt, iodized
40 ml water, room temperature
½ tsp vanilla extract
CREAM CHEESE FILLING
1 cup whipping cream, chilled
8 ounces cream cheese, softened at room temperature
½ tsp orange zest
½ tsp lemon zest
1 ½ cup confectioners' sugar/powdered
1 tsp vanilla extract
GARNISH AND ASSEMBLY
As needed dark chocolate chips
As needed strawberry syrup
As needed fresh strawberries
As needed fresh blueberries
As needed fresh raspberries
PREPARATION
SPONGE CAKE
- Preheat your Wolf M Series Oven to 350°F on Convection mode.
- Line baking pan with parchment paper; Avoid any traces of grease.
- In a clean mixing bowl, combine the egg whites with the cream of tartar. Using a hand mixer with clean beaters, beat at medium speed until you achieve fine bubbles. Gradually add in 75 g of white sugar. Increase to high speed. Continue whipping until medium-stiff and glossy peaks form. Set aside.
- In another mixing bowl, combine the remaining 75 g white sugar, egg yolks, cake flour, iodized salt, water, and vanilla extract. Using a clean hand mixer, beat together at high speed for 2 minutes, until pale in color.
- Gently fold in the whipped egg whites into the egg yolk mixture in batches. Fold the mixture thoroughly until no white streaks of whipped egg whites are visible.
- Once the batter is even in color, pour it into the prepared baking pan. Bake for 20 to 22 minutes, or until a toothpick or cake tester inserted into the middle of the cake comes out clean.
- Remove the baking pan from the oven and transfer cake to a cooling rack. Let it rest and set aside for later use.
CREAM CHEESE FILLING
- In a large bowl, whip the chilled whipping cream until stiff peaks form. Set aside
- In another large bowl, beat the softened cream cheese, orange zest, lemon zest,and powdered sugar until smooth and creamy. Beat in the vanilla extract followed by 1/3 of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined. Set aside.
GARNISH AND ASSEMBLY
- Place the dark chocolate chips in a wide pan. Using your Wolf Induction Cooktop at True Melt setting, melt the chocolate chips then set aside.
- To assemble the Mixed Berries Trifle, slice the baked sponge cake into 1 inch cubes and place 1/3 of them into the bottom of a trifle bowl.
- Drizzle the sponge cake layer with some strawberry syrup, then add 1/3 of the cream cheese filling and spread all over the sponge cake.
- Top with some fresh strawberries, blueberries, and raspberries Make sure to add some fruit in the corners of the trifle bowl.
- Repeat steps 2 to 4 until you have 3 layers of cake; ending with the fresh berries layer.
- Drizzle some melted dark chocolate on top of the fruits, then serve.
