If you’re about to celebrate a birthday or are nearing a holiday like Easter, Christmas, New Year, or an anniversary, prepare the Savory Sponge Cake.
A burst of colors and flavors that you can customize with your favorite seasonal vegetables, either grilled or raw, or with salmon, or with a cream made of ricotta or a tuna mousse or even with ham.
We chose arugula and smoked salmon and enriched everything with ricotta, black olives, and capers, a burst of goodness that no one could resist.
This way of making the Savory Sponge Cake to fill is truly delightful, perfect instead of the usual sandwiches or the loaf sandwiches that are usually prepared for appetizers when there are many guests to please.
Below you’ll find more filling ideas to make a myriad of appetizers without any effort, and then right after the photo, we’ll discover how to prepare this Sponge Cake to fill!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Filling Savory Sponge Cake
- 4 eggs
- 1 cup all-purpose flour
- 2 tbsps sugar
- 1 packet baking powder
- 2 pinches salt
- 9 oz smoked salmon
- 3 cups arugula
- 7 oz ricotta cheese
- 10 black olives (pitted)
- 2 tbsps salted capers
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Cake mold springform 8-inch diameter
- 1 Spatula rubber
Preparation of Filling Savory Sponge Cake
To prepare the savory sponge cake for filling, first separate the yolks from the whites and place them in 2 separate bowls.
Then, beat the yolks with the sugar until you have a whitish and frothy mixture.
Also beat the egg whites with salt until very stiff peaks.
Now sift the flour with the baking powder and add it to the freshly beaten yolks very gently from bottom to top.
Finally, fold in the beaten egg whites in 3 batches, thoroughly incorporating them before adding more.
Preheat the oven to 340°F in static mode, and while it reaches temperature, butter and flour an 8-inch diameter springform pan.
Pour the sponge cake mixture into the cake pan and bake in the central rack of the oven.
Then bake the sponge cake for at least 40/45 minutes (do not open the oven for the first 30 minutes) and before removing, check the level of doneness with a toothpick.
It should come out dry.
Remove the sponge cake from the oven and let it cool well before removing it from the pan.
Slice it into 3 parts and then work the ricotta with a fork to make it creamy.
Chop half of the arugula together with half of the black olives and half of the capers, and mix everything with half of the processed ricotta.
Spread some ricotta on the first sponge cake slice, cover with slices of smoked salmon, and add arugula to taste.
And distribute over it a portion of ricotta mixed with olives and capers that you previously prepared.
Place the second sponge cake disk on top, applying slight pressure to adhere, then spread again with ricotta, sliced smoked salmon, arugula, and more ricotta mixed with olives and capers.
Cover with the last disk, spread the remaining ricotta on top, and decorate with the rest of the black olives cut in half and some capers.
Finish with arugula leaves and smooth the outer edges with more ricotta.
Let the Filling Sponge Cake rest in the refrigerator, tightly closed in a cake holder or an airtight container for at least 2 hours before serving.
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How to Store the Filling Sponge Cake
You can store it in the refrigerator for 2 days without filling, well wrapped in plastic wrap.
Or already filled for 1 day.
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