Sponge Cake with WrapnCrunch Chocolate Filling and Strawberry Topping

pada tanggal


Sponge Cake with WrapnCrunch Chocolate Filling and Strawberry Topping

Indulge in the perfect harmony of light and airy sponge cake, creamy WrapnCrunch chocolate filling, and fresh strawberry topping. This cake is an elegant yet simple dessert that’s sure to impress!

Ingredients

For the Sponge Cake:

  • 4 large eggs (room temperature)
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 cup (60ml) milk
  • 2 tbsp (30g) unsalted butter, melted

For the WrapnCrunch Chocolate Filling:

  • 1 cup heavy whipping cream
  • 1/2 cup WrapnCrunch Hazel Crunch or another favorite variant (chopped finely)
  • 1/4 cup dark or milk chocolate chips

For the Strawberry Topping:

  • 1 cup fresh strawberries, sliced
  • 2 tbsp sugar
  • 1 tsp lemon juice

Instructions

Step 1: Prepare the Sponge Cake

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a large bowl, whisk eggs and sugar using a mixer on high speed until pale, thick, and fluffy (about 5–7 minutes).
  3. Gently fold in vanilla extract.
  4. Sift flour and baking powder together, then gradually fold into the egg mixture in three parts, being careful not to deflate the batter.
  5. Combine the milk and melted butter, and gently fold into the batter.
  6. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely on a wire rack before slicing.

Step 2: Make the WrapnCrunch Chocolate Filling

  1. Heat the whipping cream in a small saucepan until just simmering.
  2. Remove from heat, add chopped WrapnCrunch Hazel Crunch and chocolate chips, and stir until melted and smooth.
  3. Let the filling cool to room temperature, then refrigerate for 30 minutes until it thickens slightly.

Step 3: Prepare the Strawberry Topping

  1. In a small bowl, combine sliced strawberries, sugar, and lemon juice.
  2. Mix gently and let sit for 10–15 minutes to release the juices.

Step 4: Assemble the Cake

  1. Slice the sponge cake horizontally into two even layers.
  2. Spread the WrapnCrunch chocolate filling generously over the bottom layer.
  3. Place the top layer back on and gently press to even out.
  4. Arrange the sliced strawberries on top of the cake and drizzle with their juices.

Step 5: Serve and Enjoy!

  1. Refrigerate for 20–30 minutes to set before slicing.
  2. Serve with a dollop of whipped cream or extra WrapnCrunch bits for added texture.

Why This Recipe Works

  • Light Sponge Cake: A fluffy base to balance the rich filling.
  • Crunchy Filling: WrapnCrunch adds a unique crunch and deep chocolate flavor.
  • Fresh Topper: Strawberries add a tangy, refreshing finish to the dessert.

This Sponge Cake with WrapnCrunch Chocolate Filling and Strawberry Topping is ideal for celebrations or a decadent treat for yourself and loved ones! 🍓🍫🍰

 

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