Enjoy your summer fruits and sangria together in cake form! This summer sangria cake is packed full of juicy, sun-ripened fruit and, you guessed it, sangria! This fruit cake recipe is made with light sponge cake layers, soaked with fruity sangria, frosted with a fluffy berry whipped cream frosting and packed full of fresh fruit and berries! This sangria cake is so light, fluffy and has just the right amount of sweetness to take you off your feet! Cake pops, Cakes, Cake Recipes, Cake Mix Cookies, Cake, Cake Decorating
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: For Sponge Cake : 6 large eggs 1 cup (200 g) white granulated sugar 1 tsp vanilla extract 1 cup (125 g) all-purpose flour And many more.
Instructions:
Step number one. Prepare the sponge cake first. Preheat the oven to 350F and line 2, 8-inch cake pans with parchment paper; do not grease the sides.
And now, In a stand mixer bowl, combine the eggs, sugar and vanilla. Whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and almost white in color. Combine the dry ingredients in a sifter and add the dry ingredients in small batches to the batter. Use a spatula to fold the flour in gently but thoroughly, folding from the bottom of the bowl.
Step 3, Divide the batter evenly between the two pans. Bake in preheated oven for 19 to 21 minutes, until the layers are a rich, golden-brown. Remove from the oven and run a knife along the edge of the pans, to release the cake layers from the sides. Allow the cake layers to cool completely in the pans. Once cooled, use a long, serrated knife to split the layers in half, creating 4 layers total.
Original Article: https://tatyanaseverydayfood.com/recipe-items/summer-sangria-cake/
