Grinch Designed Sponge Cake

This Grinch Designed Sponge Cake

How To Make A Grinch Designed Sponge Cake

Prepare Your Pan and Design:
Cut parchment paper to fit your 8” circle pan perfectly.
Use an edible marker to trace your Grinch design onto the parchment paper.
Preheat the oven to 375°F, grease your pan with cooking spray, and line it with the designed parchment paper. This recipe makes three layers of sponge cake. If using a standard-size cookie sheet, note that it will make two layers instead of three.
Separate the Eggs:
Separate the egg whites from the egg yolks. Place the egg whites in a large bowl and the egg yolks into an even larger bowl.
Make the Yolk Batter:
Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla until smooth.
Sift the flour and cornstarch into the egg yolk mixture and whisk until smooth. The batter will be thick. Set aside.
Whip the Egg Whites:
In a stand mixer fitted with a whisk attachment, whisk the egg whites until frothy. Slowly add the sugar and vinegar to the egg whites.
Continue whisking until stiff peaks form. Stiff peaks should be able to stand up straight when the whisk is lifted.
Combine the Batters:
Gently fold the egg whites into the yolk mixture until just combined. Be careful not to over-mix, as this can deflate the egg whites.
Color and Pipe the Design:
Divide the batter into small bowls and dye each portion with gel food dye to match your Grinch design.
Place each color into a piping bag and pipe the design onto the parchment paper.
Freeze the piped design for 5-8 minutes to set it.
Bake the Cake Layers:
Pipe the remaining batter on top of the frozen design and bake for 8-10 minutes or until golden brown on the edges.
Flip the cake onto parchment paper immediately after baking, with the design facing up. Peel off the parchment paper to reveal the design.
Bake the remaining batter in the same pan with plain parchment paper.
Prepare the Whipped Cream:
In a stand mixer fitted with the whisk attachment, whisk the heavy cream, confectioners sugar, and vanilla until stiff peaks form.
Assemble the Cake:
Once the cakes have cooled, layer them with whipped cream between each layer, adding fresh fruit if desired.
Use the designed cake as the top layer and trim the sides for a clean finish.

How to Store Grinch Designed Sponge Cake

To keep your Grinch Designed Sponge Cake fresh and delicious, follow these storage tips:
Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days. The whipped cream filling requires refrigeration to stay fresh.
Freezing: If you need to store the cake for a longer period, you can freeze it. Wrap the cake tightly in plastic wrap and place it in a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator before serving.

How to Whip Egg Whites to Stiff Peaks

Use Room Temperature Eggs: Room temperature egg whites whip more easily and to a greater volume than cold ones.
Clean Equipment: Ensure your bowl and whisk are clean and free of any grease or residue, as this can prevent the egg whites from whipping properly.
Add an Acid: Adding a small amount of vinegar or cream of tartar helps stabilize the egg whites.
Whip Gradually: Start whipping on a low speed until the egg whites are frothy, then gradually increase the speed. Add the sugar slowly while whipping.
Check for Stiff Peaks: Stiff peaks are achieved when the egg whites stand up straight and do not collapse when the whisk is lifted.

Products I Use

• Piping Bags
• Food Dye
• White Food Dye
• Parchment Paper
• Edible Markers
• 8″ Round Pans
• 1/4 cookie sheet
• 1/2 cookie sheet
• Offset spatula
• Electric Handheld Mixer
• Stand Mixer

Grinch Designed Sponge Cake

Recipe by Maddison Koutrouba – thesqueakymixer.com

0.0 from 0 votes

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Servings

10-12

servings

Prep time

30

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

• 12 egg yolks

• 1/2 cup sugar (for yolk batter)

• 1/2 cup vegetable oil

• 1/2 cup whole milk

• 4 tsp. vanilla extract

• 2 cups all-purpose flour

• 1/4 cup cornstarch

• 1 tsp. white vinegar

• 12 egg whites

• 1/2 cup sugar (for egg whites)

• gel food dye (not liquid)

• Whipped Cream Filling

• 2 cups heavy whipping cream

• 5 Tbsp. confectioners sugar

• dash salt

• 2 tsp. vanilla

• fresh fruit, or jam optional

Directions

• Cut your parchment paper to fit your pan perfectly then use an edible marker to trace your desired design onto parchment paper. I am using an 8″ circle pan.
• Preheat the oven to 375 degrees F and grease your pan with cooking spray and line it with the designed parchment paper. This makes three layers of sponge cake. You can also just use a standard-size cookie sheet, note that using a standard-size cookie sheet will only make two layers instead of three.
• Separate the egg whites from the egg yolks. We are using every part of the egg in this recipe so hang onto both. Place the egg whites in a large bowl and the egg yolks into an even larger bowl. Set the egg whites aside, we will need them later.
• Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla until smooth.
• Sift the flour and cornstarch into the egg yolk mixture. Whisk until the batter is nice and smooth. The batter will be thick. Set aside.
• In the bowl of a stand mixer fit with a whisk attachment, whisk the egg whites from earlier until frothy. Slowly add the sugar and vinegar to the egg whites.
• Whisk the egg whites until stiff peaks form. This is very important. Stiff peaks should be able to stand up straight when the whisk is lifted.
• Add the egg whites to the egg yolk mixture. Gently fold in the egg whites. Be careful not to over-mix the batter. Over mixing will deflate the egg whites and make the batter, thin and runny. Mix until the egg whites are just evenly distributed and the batter has few streaks.
• Use small bowls to dye each color that you will need to make your design. Scoop a bit of the batter at a time into these small bowls to make every color you need. Place each color into a piping bag.
• Pipe the design with your desired colors. Do your best to trace the design that you created earlier, with your piping bag.
• Once you have the design finished, freeze it for 5-8 minutes so it sets and is nice and firm.
• Pipe the original, uncolored batter on top of the frozen design.
• Bake for 8-10 minutes or until golden brown on the edges.
• As soon as the cake comes out of the oven, flip the pan onto parchment paper. The design will be facing up. While the cake is still hot, peel off the parchment paper to reveal the beautiful design. Bake the remaining batter on the same-size pan fit with un-designed parchment paper. The other layers do not need designs since they will be hidden in the layers. They will bake the same way. Let the cakes cool before assembling.
• To make the Whipped Cream, in the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
• Once the cakes have cooled, layer the cakes with evenly spread whipped cream between each layer, adding fresh fruit is optional. Use the designed sheet cake as the top layer.
• Feel free to trim the sides to clean it up a bit if you wish to give the cake a more complete look.
• Enjoy!

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