Snoopy Summer Cake

Join me as I guide you through the steps of creating a nostalgic and delicious Snoopy-themed summer sponge cake! I’ll walk you through the process of making a light and airy sponge cake that serves as the perfect canvas for your Snoopy design. I am having so much fun putting all of these designs and bringing them to life in the form of a delicious sponge cake with a whipped cream filling. I hope you all enjoy this recipe as much as I do.

How To Whip Egg Whites To Stiff Peaks

Achieving stiff peaks with egg whites is a crucial step in creating the airy texture of sponge cake. Here’s how to whip egg whites to perfection:

1. Separate the Eggs: Begin by separating the egg yolks from the egg whites, ensuring that no traces of yolk are present in the whites. Even a small amount of yolk can inhibit the egg whites from reaching stiff peaks.
2. Use a Clean Bowl and Whisk: Ensure that your mixing bowl and whisk are completely clean and free of any grease or residue. Any impurities can interfere with the whipping process.
3. Whip on Low Speed: Start whipping the egg whites on low speed to gradually incorporate air. Once they become frothy, you can increase the speed to medium-high.
4. Add Sugar Gradually: Once the egg whites are frothy, gradually add sugar while continuing to whip. Adding sugar gradually helps stabilize the egg whites and encourages the formation of stiff peaks.
5. Watch Closely: Keep a close eye on the egg whites as you whip them. They are ready when stiff peaks form – the peaks should stand upright when the whisk is lifted, with a glossy and smooth texture.

How To Store Sponge Cake

• Room Temperature: If you plan to enjoy the cake the same day you can store it at room temperature in an airtight container or wrapped tightly in plastic wrap. Be sure not to leave the cake out too long as the whipped cream center may deflate or become too warm.
• Refrigeration: If you need to store the cake for longer, you can refrigerate it for up to 3-4 days. Again, ensure it is stored in an airtight container or wrapped securely to prevent it from drying out.
• Freezing: For longer storage, sponge cake can be frozen for up to 1-2 months. Wrap individual slices or the entire cake tightly in plastic wrap, then place it in a freezer bag or airtight container. Thaw overnight in the refrigerator before serving.

Filling Alternatives

Now, let’s talk about filling options for your Snoopy-themed sponge cake. While whipped cream is a classic choice, you can get creative with different fillings to suit your taste preferences. Here are some delicious options to consider:

• Fresh Fruit: Layer slices of fresh strawberries, raspberries, or blueberries between the cake layers for a burst of fruity flavor and vibrant color in every slice.
• Jam: Spread a layer of your favorite jam, such as raspberry or apricot, between the cake layers for a sweet and tangy twist.
• Lemon Curd: For a zesty kick, spread a layer of homemade or store-bought lemon curd between the cake layers. The bright citrus flavor pairs beautifully with the light sponge cake.
• Chocolate Ganache: Indulge your sweet tooth with a layer of rich chocolate ganache between the cake layers. The smooth and velvety texture adds a luxurious touch to the cake.

Feel free to mix and match these filling options or get creative with your own combinations. The sky’s the limit when it comes to creating a delicious and memorable Snoopy-themed sponge cake!

More Recipes You Might Be Interested In

• Bluey Sponge Cake
• Hawaiian Sponge Cake
• Strawberry Sponge Cake
• Mother’s Day Cake
• Spongebob Cake
• Easter Bunny Sponge Cake
• Snoopy St. Patrick’s Day Cake
• Charlie Brown Designed Swiss Roll
• Grinch Designed Cake

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Snoopy Summer Cake

Recipe by Maddison Koutrouba – thesqueakymixer.com

4.7 from 32 votes

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Servings

8-12

servings

Prep time

30

minutes

Cooking time

8

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

• 6 egg yolks

• 4 Tbsp. sugar

• 4 Tbsp. vegetable oil

• 4 Tbsp. whole milk

• 2 tsp. vanilla extract

• 1 cup all-purpose flour

• 6 egg whites

• 2 Tbsp. cornstarch

• 1/2 tsp. vinegar

• 4 Tbsp. sugar

• food dye gel (not liquid)

• Whipped Cream Filling

• 2 cups heavy whipping cream

• 5 Tbsp. confectioners sugar

• dash salt

• 2 tsp. vanilla

• fresh fruit or jam (optional)

• blue food gel (optional)

Directions

• Preheat the oven to 375 degrees, then grease an 8″ circular pan with cooking spray. Cut out parchment paper to fit inside the pan perfectly. Using an edible marker, trace your design onto the piece of parchment paper to your liking. This is the design we will be tracing with our batter later on.
• Separate the egg yolks and egg whites. Place the egg yolks in a large bowl and the egg whites in a medium-sized bowl. Set the egg whites aside for now.
• Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla.
• Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
• In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
• Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them to the batter in the next step.
• Fold the egg whites into the egg yolk batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and cause a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
• Remove a few teaspoons of batter at a time and use food gel to dye each color one at a time depending on the colors needed for your design. You only need to remove a small amount of each color but pay close attention to the design you’re tracing.
• Place your colored batter into piping bags.
• Pipe black outlines around your traced designs then go ahead and fill in these piped traced lines with color.
• Once you’ve added all of your designs to your cake, let it sit in the fridge for 5-8 minutes then pipe the uncolored batter on top to cover your design. Bake for 8-9 minutes.
• Once the designed cake has finished baking flip the cake out of the pan and peel the parchment paper off of the design as soon as it comes out of the pan. Use the remaining batter to bake one or two more layers of cake. Allow the cakes to cool completely. While the cakes cool, prepare the whipped cream.
• In the bowl of a stand mixer fit with the whisk attachment, and whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
• Assemble the cake by placing a layer of cake (the undesigned cake) on the bottom, then pipe a layer of whipped cream. Top the entire cake off with the designed cake. Feel free to add the filling of your choice as well as any additional decorations that you want.
• Store in the fridge until serving, enjoy!
• This cake can be made ahead of time but is best enjoyed fresh. If you plan to make this ahead of time, be sure to seal the cake tightly in plastic wrap to keep it fresh.

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