Birthday Cake Recipe: A Celebration in Every Slice
A birthday celebration wouldn’t be complete without a stunning homemade cake to share with loved ones. This recipe for a classic birthday cake layers fluffy sponge with velvety custard and chocolate cream, all beautifully topped with whipped cream decorations. Follow these steps to create a showstopping dessert that’s sure to bring joy to your special day.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Potato starch | 75g |
| All-purpose flour | 75g |
| Fine salt | 1 pinch |
| Eggs | 5 |
| Granulated sugar | 150g |
| Unsweetened cocoa powder | 20g |
| Heavy cream (liquid) | 100ml |
| Custard cream | 800g |
| Water | 250ml |
| Sugar | 125g |
| Alchermes (liqueur) | As needed |
| Heavy cream (for decoration) | 500ml |
| Powdered sugar | 20g |
Nutritional Information Per Serving (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Fat | 22g |
| Saturated Fat | 14g |
| Cholesterol | 140mg |
| Sodium | 60mg |
| Total Carbohydrate | 49g |
| Dietary Fiber | 1g |
| Sugars | 37g |
| Protein | 6g |
Step-by-Step Instructions
1. Prepare the Custard Cream
- Start by making the custard cream, doubling the quantities of your favorite recipe to ensure you have enough for layering.
- Once ready, cover the surface of the custard with plastic wrap to prevent a skin from forming, and refrigerate until it’s needed.
2. Make the Sponge Cake (Pan di Spagna)
- Whip the Yolks and Sugar:
Separate the eggs. In a large bowl, beat the egg yolks with sugar until the mixture is light, fluffy, and pale yellow. - Whip the Egg Whites:
Clean the beaters thoroughly, then whisk the egg whites with a pinch of salt until soft peaks form. Continue beating until they hold stiff peaks. - Combine and Fold:
Gently fold the whipped egg whites into the yolk mixture. Gradually sift in the flour and potato starch, folding carefully to maintain the airiness. - Bake:
Pour the batter into a greased and floured round cake pan and bake at 175°C (350°F) for about 25–30 minutes or until a toothpick inserted into the center comes out clean. - Cool:
Once baked, let the sponge cake cool for 10 minutes in the pan, then remove it and cool completely on a wire rack.
3. Prepare the Syrup (Bagna)
- In a small saucepan, heat 250ml water and 125g sugar until the sugar dissolves. Allow to cool, then add a splash of Alchermes liqueur to taste.
4. Assemble the Cake
- Slice the Sponge Cake:
Cut the cooled sponge cake horizontally into three even layers. - Layer the Cake:
- Place the bottom layer on a serving plate and brush generously with the prepared syrup.
- Spread a layer of custard cream evenly on top.
- Add the second layer of sponge, brush with syrup, and spread a chocolate cream made by combining custard with cocoa powder.
- Place the final sponge layer on top, soak with syrup, and spread a thin layer of custard or cream.
5. Decorate with Whipped Cream
- Whip 500ml of heavy cream with 20g powdered sugar until stiff peaks form.
- Cover the entire cake with half of the whipped cream, smoothing the surfaces with a spatula.
- Transfer the remaining cream to a piping bag fitted with a star tip. Pipe decorative swirls around the base and edges of the cake.
- Create delicate rosettes on the top, leaving space in the center for a celebratory message.
6. Add Final Touches
- For the final flourish, you can pipe “Happy Birthday” in melted chocolate or place a decorative topper in the center.
Tips for Success
- Custard Consistency: If the custard becomes too stiff after chilling, whisk it gently or pass it through a fine sieve for a smooth texture.
- Flavor Customization: For an alcohol-free option, substitute the Alchermes with orange juice or any flavored syrup.
- Decoration Ideas: Add edible glitter, sprinkles, or fresh fruit for a more personalized touch.
Now your birthday cake is ready to delight and dazzle everyone at the table. It’s a perfect blend of delicate sponge, rich creams, and a touch of whimsy that will make any celebration unforgettable. Enjoy every slice!
