Patriotic Snoopy Sponge Cake

This cake captures the essence of summer with its soft, spongy layers that melt in your mouth, paired with the refreshing sweetness of seasonal fruits and the creamy goodness of homemade whipped cream. This recipe ensures that every bite is light and satisfying, making it the ideal dessert to enjoy after a day of barbecues and fireworks. Plus, with its vibrant, patriotic design, this cake is sure to impress your guests and become a highlight of your holiday table.

How To Make A Patriotic Cake

1. Prepare Your Design and Pans
   • Cut your parchment paper to fit your 8” circle pans perfectly.
   • Use an edible marker to trace your desired Snoopy design onto the parchment paper.
   • Preheat your oven to 375 degrees F. Grease your pans with cooking spray and line them with the designed parchment paper. This recipe makes three layers of sponge cake.
2. Separate and Mix the Ingredients
   • Separate the egg whites from the egg yolks, placing them in separate bowls.
   • In a large bowl, 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.
3. Whip the Egg Whites
   • In the bowl of 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. The peaks should stand up straight when the whisk is lifted.
4. Combine and Color the Batter
   • Gently fold the egg whites into the egg yolk mixture. Be careful not to over-mix, as this can deflate the egg whites and make the batter runny.
   • Divide the batter into small bowls and dye each portion with your desired colors using gel food dye. Place each colored batter into a piping bag.
5. Create Your Design and Bake
   • Pipe your design onto the parchment paper. Freeze the design for 5-8 minutes to set.
   • Pipe the uncolored batter over the frozen design.
   • Bake for 8-10 minutes or until the edges are golden brown.
   • As soon as the cake comes out of the oven, flip the pan onto parchment paper. Peel off the parchment paper to reveal your design.
   • Bake the remaining batter in pans with plain parchment paper.
6. Make the Whipped Cream Filling
   • In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, sugar, and vanilla until stiff peaks form.
7. Assemble the Cake
   • Once the cakes have cooled, layer the cakes with evenly spread whipped cream between each layer. Add fresh fruit if desired.
   • Use the designed cake layer as the top layer.
   • Trim the sides to clean up the look if desired. Enjoy!

Tips For A Fluffy Sponge Cake

1. Use Room Temperature Ingredients: Ensure your eggs, milk, and butter are at room temperature for a smoother batter.
2. Beat Egg Whites Properly: Achieve stiff peaks to ensure your cake rises properly and stays fluffy.
3. Fold Gently: Carefully fold the egg whites into the yolk mixture to keep the batter airy.

What Does Vinegar Do To Egg Whites?

Adding vinegar to egg whites helps stabilize them, allowing them to reach full volume and maintain their structure. This results in a fluffier, more stable sponge cake.

How To Store Sponge Cake

1. Refrigeration: Keep the cake in the refrigerator for up to a week. Allow it to come to room temperature before serving.
2. Freezing: Wrap the cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before enjoying.

Tips For Baking In The Summer

1. Use a Cooling Rack: Allow the cake to cool completely on a wire rack to prevent it from becoming soggy.
2. Avoid Humidity: Bake during cooler parts of the day to avoid excess humidity affecting your cake.
3. Store Properly: Keep your cake in a cool, dry place to maintain its freshness.

Gel Food Dye V.S Liquid

Gel Food Dye

Gel Food Dye is recommended for this cake rather than liquid. Liquid food dye will effect the consistency of the sponge cake batter making it harder to pipe nice, clean designs. This can cause the batter and designs to spread too much.

Advantages

1. Vibrant Colors: Gel food dye is highly concentrated, which means you need less dye to achieve bright and vibrant colors. This is particularly useful for designs that need to stand out.
2. Thicker Consistency: The thicker consistency of gel food dye makes it easier to control. This is ideal for piping intricate designs, as it won’t run or bleed into other colors.
3. Stable in Baked Goods: Gel food dyes are heat-stable, which means the colors remain vivid even after baking. This is crucial for cakes and cookies where the design needs to stay intact during the baking process.
4. Less Liquid: Since gel food dye has less water content, it doesn’t alter the consistency of your batter or icing. This is important for maintaining the right texture in your baked goods.

Advantages

1. Easy to Find: Liquid food dye is commonly found in most grocery stores, making it easily accessible.
2. Lower Cost: Typically, liquid food dye is less expensive than gel food dye.
3. Simple to Use: It’s straightforward to use and can be easily mixed into liquids and light batters.

Disadvantages

1. Weaker Colors: Liquid food dye is less concentrated, so achieving vibrant colors requires using a larger quantity, which can alter the consistency of your batter or icing.
2. Runs Easily: Its thinner consistency can make it challenging to control, especially for detailed piping work. Colors can bleed into each other, making intricate designs difficult.
3. Affects Texture: Because you need to use more of it, liquid food dye can alter the texture and consistency of your batter or icing, which might affect the final product.

Complete Guide – Designed Sponge Cake

Complete Guide – Designed Sponge Cakes

Posted on June 13, 2024

Welcome to my complete guide to creating these beautiful and delicious designed sponge cakes! In this guide, I am going to cover everything from the basics of making sponge cake…

Patriotic Snoopy Sponge Cake

Recipe by Maddison Koutrouba – thesqueakymixer.com

5.0 from 3 votes

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Servings

10-12

servings

Prep time

30

minutes

Cooking time

10

minutes

Find my in-depth course for these Designed Sponge Cakes & join my baking community, here!

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, optional

Directions

• Find my in-depth course for these Designed Sponge Cakes & join my baking community, here!
• 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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