You Need a Cake Spoon This Summer
The best filling for a cake is whipped cream. It’s light, fluffy, slightly sweet, and goes with everything from angel food cake to double chocolate mousse. Frosting, frosting, and cream cheese frosting are all great, but whipped cream is the tastiest. It brings out the stellar components, adding richness and moisture without being distracted by overwhelming, cloying sweetness.
Unfortunately, gravity doesn’t allow me to use this fluffy cake filling as often as I would like. It is too structurally weak to withstand thick layers of cake without the addition of stabilizers, and has a bad habit of reverting to its original liquid state. But instead of admitting defeat, let’s rename these cake problems as cake opportunities. Instead of building up, we will build down. Instead of crying over crying whipped cream, let’s count on it! It’s the year of Spoon Cake Summer.
A spoon cake is just a cake that you serve with a spoon. Not only because you can, but because you have to. To make an impressive creamy dessert without worrying about ruining, the best bits of southern bread are taken from the spoon , tres leches cake and classic English trivia . It’s basically two layers of cake with a thick layer of whipped cream in between. It’s then topped with whipped cream and whatever – summer fruit, chocolate chips, cocoa powder, Reese pieces, olive oil (I know you’re there), edible flowers – everything is delicious with whipped cream. Another benefit is that it is baked in a 13″ x 9″ cake pan and then assembled in the same pan. This simplifies cleaning, makes it easier to transport, and allows you to safely use all the whipped cream you want.
How to make a cake from a spoon
First, make a sheet cake in a 13″ x 9″ cake pan, at least two inches deep, but the deeper the better. You can use almost any cake recipe; A standard yellow or chocolate cake will work just fine, but it needs to be airy enough to soak up the extra liquid from the whipped cream (something thick like a brownie won’t work either). The test should be about half the size. This height will allow you to separate the cake into two layers and also leave room in the dish for the whipped cream later.
Once your cake has cooled, invert it onto a wire rack. Divide it horizontally into two even sheets of cake. If you are not comfortable using a serrated bread knife, you can use a piece of string to carefully separate the cake. Place the bottom layer (butt) back in the baking dish, cut side up. You will know you did it right if it fits perfectly.
Start whipping a large amount of whipped cream with sugar to taste. a liter of whipped cream should be enough; you need enough for a solid half-inch layer of cream in the middle and extra for the top. Stop once you have reached the mid-peak stage. The medium peaks will deflate just enough to moisten the cake overnight without completely disappearing. Spread half of the sweetened whipped cream evenly over the bottom layer of the cake. At this stage, you can press a few chopped fruits into the cream. Flip the top layer over the whipped cream, cut side down, and press lightly to ensure good contact. Spread the rest of the whipped cream over the top of the cake. Add a few strokes for a decorative pattern or leave it plain. Cover and refrigerate for six hours or overnight.
The remaining time will allow the whipped cream to partially moisten the layers of the cake, which act like a sponge, allowing the whipped cream to become slightly drier and retain its shape when spooned on. For an extra garnish, before serving, garnish with more chopped fruit, sprinkle, or garnish with another optional garnish. Grab a big spoon and consider yourself ready for summer.