Cake Bars Recipe
Came up with a quick and easy recipe for sponge cake bars. In this case apricot cake bars.
There’s this one recipe for a vanilla buttercream sponge cake, that I was going to test, then halfway through I got a little lazy, but mostly tired and decided to make something quick, just to use that sponge I baked earlier. I just love the “sponge cake + apricot jam” taste combo, so it wasn’t too hard to decide what to use as a “frosting”, then I felt like a little creaminess will complete the taste combo and topped the cake bars with vanilla flavored whip cream. As simple as that!
Loved how my cake bars turned out and decided to share the tips and recipe with all of you.
Hope you like and enjoy it as much as we did. Remember to follow my Instagram and Facebook page for some delicious food picks.
Happy baking !
Ingredients
For the sponge cake
5 eggs, at room temperature
¾ cup granulated sugar
1 tsp vanilla extract
⅔ cup flour
⅓ cup cornstarch
¼ tsp salt
½ tsp baking powder
For the whip cream frosting
⅔ cup cold whip cream
¼ cup confectioners sugar
1 tsp vanilla extract
For sugar syrup
¾ cup any of your favorite light colored juices or simply mix water with ¼ cup sugar , mix until dissolved and use as a syrup
Be sure to moisten the cake properly , use the entire syrup
You will also need about ¾ cup apricot jam for spreading between the layers
2 fresh apricots and 2 tbs sugar for caramelizing
Directions
To make the sponge cake
Preheat the oven to 350°F/180°C degrees
Prepare baking pan: line with parchment paper, drizzle with baking spray
In a bowl combine dry ingredients: flour, cornstarch and salt, sift and set aside
In a mixing bowl combine eggs, sugar and vanilla extract
Whisk on high speed until fluffy and pale color, almost tripled in size
Start adding the dry ingredients by sifting a little bit at a time and folding with spatula
Take time with mixing and folding to make sure no flour lumps are left
Pour the batter on prepared baking pan, spread out evenly
Bake 20-25 minutes or until light golden color
Use a knife to slide around the sides, that will help to release the cake from the pan easier
Lightly sprinkle with some of the confectioners sugar
Place a wax paper and cooling rack on top of the cake and turn it upside down
Remove the parchment paper from the back of the cake
Cut and remove the sides , slice lengthwise into two even parts, refer to YouTube tutorial for more details
Refer to my “Swiss roll” YouTube tutorial video for more details and tips
To caramelize to apricots
Place the sliced apricots and sugar in a skillet
Cook a few minutes until all the sugar is dissolved and apricots are coated with sugar syrup
Do not overcook the fruit, you want to have whole pieces to decorate the cake
Set aside to cool down, don’t use while hot or warm
To make the whip cream frosting
Be sure the mixing bowl is cold, I place mine in freezer at least 10-15 minutes
In a mixing bowl combine : cold whipping cream, confectioners sugar and vanilla extract
Whisk until thick, firm consistency
Assembling the cake bars
Place the first layer of sponge cake on a large cutting board
Generously moisten with juice or syrup
Spread the apricot jam
Place the second layer on top and moisten with the remaining of syrup
Evenly spread the top with thick layer of whipped cream
Set in the fridge at least 35-45 minutes to set
Slice into squares
Top with caramelized apricots
Additionally you can drizzle with melted chocolate and dust with powdered sugar
Enjoy!
Բաղադրատոմսը
Բաժակի չափը 250 մլ
Խմորը
5 ձու, սենյակային ջերմաստիճանի
¾ բ շաքարավազ , ⅔ բ ալյուր
⅓ բ օսլա (ցանկալի է եգիպտացորենի)
1 թ գ փխրեցուցիչ
Պտղունց աղ
Վանիլ
Թխել յուղաթերթիկով , 180° С նախապես տաքացված ջեռոցում , 25-28 րոպե
1 բ ծիրանի ջեմ (կամ ուրիշ մրգի, հատապտղի)
1 բ ցանկացած հյութ
⅔ բ յուղոտ սերուցք
2-3 ճ գ շաքարի փոշի
Վանիլ
Մի քիչ հալեցրած շոկոլադ կամ գլազուր (պարտադիր չէ)
