Birthday Sponge Cake No. 40
Birthday cakes are always special, even more so if they are for people you are particularly fond of. I made this cake for a special friend and since he turned 40 years, I made it in the shape of the number. However, instead of making the classic cream tart, I chose to make a Sponge Cake base with Chantilly cream, a marvel 😍. In this way, it looks beautiful and is easy to cut.
Also try these birthday cake recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 2 Hours
- Cooking time: 30 Minutes
- Portions: 20/30
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Birthday Sponge Cake No. 40:
pan size 16×12.5 inches
- 10 eggs
- 2 cups sugar
- 3.2 cups flour
- 1 packet baking powder
- 1 cup milk
- 2 egg yolks
- 0.6 cup sugar
- vanilla
- 0.2 cup cornstarch
- lemon zest
- 2 cups whipping cream
Steps
To prepare the Birthday Sponge Cake No. 40, watch the video HERE.
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Base preparation:
In a bowl, put the eggs and sugar, and whisk until the mixture is light and creamy! Add the flour little by little while mixing.
Finally, add the baking powder and mix. Pour the batter into a 16×12.5 inch pan lined with parchment paper, level it, and bake at 356°F for about 30 minutes.
Once ready, let it cool upside down and remove the attached paper.
Cream preparation:
First, place the lemon peel in the milk and bring it to just before boiling. In a bowl, combine the yolks, sugar, and cornstarch, and mix.
If necessary, add a little cold milk and blend well to obtain a creamy mixture. Strain the boiling milk.
Add it while stirring. Heat to thicken while constantly stirring. Once thickened, turn off the heat.
Transfer to a bowl, cover with plastic wrap, and let it cool. Once cool, add the cream and whip.
Assembly:
Once the Sponge Cake is cooked and cooled, cut out the shapes (I printed the numbers on paper first and then cut them out). Remove the excess and the crust.
Cut the numbers into two equal parts. Place the first piece and soak it with water, sugar, and flavors to taste. Add a layer of cream using a piping bag.
Proceed the same way with the second number. Add a layer of cream on top of both. Decorate as desired with fresh fruit, chocolate, etc.
Make a few dollops on the edges with the remaining cream. Refrigerate for a few hours.
Enjoy your meal!
