The creamy sponge cake has a delicate porous structure and a pleasant aroma. It turns out not dry at all, you can eat it straight. This sponge cake can be used to make muffins and cookies, and it will also be an ideal base for a cake.
Creamy sponge cake can be decorated with any cream to your taste
Ingredients
Vanillin 1 pinch Baking powder 2 tsp. Flour 200 grams Sugar 260 grams Butter 220 grams Chicken eggs 6 pieces(s)
- Number of servings: 8
- Preparation time: 30 minutes
- Cooking time: 1 minute
Step-by-step recipe for sponge cake with cream
Many housewives boldly call this cake their signature cake. And this is not surprising: it always turns out delicious and always delights the guests. This sponge cake is prepared with whipped cream and fruit - both fresh and canned. Kiwis, oranges, peaches, and strawberries are also suitable. Fruits and berries can be used to decorate the top crust or added to the cream.
When preparing a cake, you should follow the following sequence of actions:
- Baking a biscuit. According to the original recipe, the cake should be three-layered, which means that the tall and fluffy cake layer is cut into three parts.
- Soaking the biscuit. To keep the cakes moist and soft, they are moistened with sugar syrup, jam, compote or juice.
- Preparing the cream. For sponge cake, whipped cream cream is ideal. Well, to make it hold its shape better, you can add cream cheese or boiled condensed milk to it.
- Assembling the cake and decorating it. At this stage of preparation, pieces of fruit and berries are placed on the top cake layer and filled with gelatinous mass. If desired, the sides of the cake are decorated with whipped cream, as in the photo in the article.
Profitability and choice of strategy
You can more clearly trace the behavior of both strategies by looking at the following graph:
As you can see, most of the time prices at HL/P are higher than at EDLP, however, in weeks 7–9, the HL/P network holds a promotion with a deep discount, to which the EDLP network does not respond, since prices there are already minimal.
It is obvious that with appropriate information support, a deep price reduction will lead to a significant increase in sales and, as a result, an increase in margins.
The overall effectiveness of each policy over the period under review remains in question. During a promotion in the HL/P store, the margin is higher than EDLP due to the increased sales volume, which compensates for the deep price reduction. On the other hand, the period before and after the promotion shows lower performance in HL/P stores. The total marginality for the period under review is:
As you can see in this example, the winner is not strictly defined; the difference in gross margin was only 2%. This ratio can differ dramatically if, for example, EDLP prices do not lead to increased sales, or information support in HL/P is insufficient. Of course, this example is for informational purposes only, but there are real studies of strategies.
One of them was carried out in the USA and was published in 1994. As part of the experiment, measurements were taken in 26 groups in 86 stores. The outlets were divided into two parts: EDLP and HL/P strategy. In the first group, prices were reduced by 10%, which resulted in an increase in sales by 3%; in the second, on the contrary, prices increased by 10%, which reduced turnover by 3%. That is, from the point of view of elasticity, buyer behavior is completely symmetrical. However, as a result of the experiment, margins in EDLP stores decreased by 18% versus a profit increase of 15% in stores with HL/P.
This experiment cannot be considered to clearly determine the best pricing strategy. The choice always depends on the specific situation on the market and within the company itself. It is for this purpose that retail chains invite strategic, IT and business consultants. It seems that in its pure form, none of the above strategies is used in the conditions of the modern Russian market. Hybrid approaches are often used, in which part of the range (groups) uses the EDLP strategy with a guarantee of the lowest prices, and the rest - with the HL/P strategy, trying to compensate for the loss of margins and thereby increasing the overall profitability of the business.
List of ingredients
A fluffy sponge cake is prepared from the following products:
- eggs – 6 pcs.;
- sugar – 1 ½ tbsp.;
- flour – 1 ½ tbsp.
The sponge cake is baked in a mold with a diameter of 24 cm and a height of at least 6 cm. Additionally, you should prepare baking paper and butter or vegetable oil for greasing the parchment.
To soak the cakes you will need:
- water – 70 ml;
- sugar – 70 g;
- cognac – 1 tbsp. l.;
- strawberry jam (jam) – 150 ml.
If you plan to use fruit to decorate the cake, then you can soak the cakes with juice from canned pineapples or peaches.
To prepare the cream you will need the following ingredients:
- cream with fat content 35 - 38% - 500 ml;
- powdered sugar – ½ tbsp.
To decorate the cake you need to prepare:
- strawberries – 500 g;
- jelly for cake – 1 – 2 pcs.
The concept and essence of skimming in marketing
Definition 1
Skimming is a pricing strategy based on deliberately setting inflated selling prices for new products.
Skimming strategy falls under the category of competitive pricing marketing strategies. It involves the selling company deliberately setting an inflated selling price for a new product being introduced to the market. Setting an inflated price in this case is used in order to obtain excess profits that can quickly recoup investments aimed at ensuring the development, production and launch of the product on the market.
When choosing a skimming strategy, marketing experts recommend reflecting in the marketing plan the price that the company plans to reach in the long term, as well as planning the conditions and stages of gradually reducing the cost of the goods sold.
By and large, the skimming strategy is an alternative to the pricing strategy during market introduction. In this case, selling firms make a profit by launching an expensive product on the market, intended directly for those market segments that value differentiated products and are willing to pay a lot of money for it (usually above the nominal value). When the excitement caused by the product in this segment subsides, the company begins to offer the market a cheaper model of the product, which will be designed for market segments whose representatives are not indifferent to quality, but are not willing to pay too high a price for it. When sales begin to decline in this market segment, the company introduces an even cheaper product to the market. As a result, by resorting to alternate targeting of different market segments, as well as positioning and skimming, the organization has a chance to significantly increase the volume of profits generated due to the added value of differentiated goods and services.
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By using this type of strategy, the selling company seeks to avoid losses from selling new products at a reduced selling price to those buyers who are most interested in the product, and, having received it, facilitate its sale to that part of the consumer audience for whom its differentiation is not so valuable that pay a lot of money for goods. This kind of strategy is often used when promoting new technologies to the market.
Nuances of preparation
To make the sponge cake with cream (you can see a photo of the finished dessert in the article) tasty, tender and evenly soaked in syrup, during its preparation it is recommended to follow the following tips from professional confectioners:
- It will be easier to cut the finished sponge cake into cakes if you let it rest for at least 24 hours after baking. To do this, the biscuit, cooled on a wire rack, is wrapped in cling film and placed in the refrigerator for a day.
- Before preparing the cream, it is recommended to cool not only the cream, but also the container in which you plan to whip it.
- To decorate the cake, it is recommended to add a fixative or corn starch to the cream cream. It should be taken at the rate of 1 teaspoon per 200 ml of cream.
Masks and creams based on sour cream
If you mix sour cream with the juice of ½ lemon, you will get an excellent nourishing mask for normal skin. By the way, the same mixture with the addition of a teaspoon of liquid honey will serve as an excellent softening and whitening cream for the skin of the hands. And for dry skin, a mask made from sour cream mixed with cucumber, grated on a medium grater and slightly squeezed out of excess liquid is very suitable.
You can also rub the cream on your skin without adding any other ingredients. Using cream you can strengthen the nail plate, eliminate splitting and even get rid of fungus.
Girls, I don’t just have a question, I have a dilemma!
Even before all the sad events that happened in my life, I was preparing for my birthday. And I bought two packs of whipping cream 33% in advance. But trouble happened and I couldn’t mentally bake a cake for my birthday.
The expiration date for the cream is May 11. But in two weeks Lyalka and I are leaving for another operation, and from there Mommy is leaving for 40 days. And we will return home only on May 15th.
This way the cream will be expired by five days. Hence my torment: what to do with the cream? I mean, in the remaining two weeks, bake some rolls, make ice cream (for example, according to this recipe https://www.povarenok.ru/recipes/show/58459/), that is, quickly utilize the wonderful whipping cream specifically intended for them or should we leave them until our return?
Sponge cake with condensed milk and cream
Whipped cream is a classic of the genre. If you simply want to try something new or try to surprise your guests, then you should use the following recipe for sponge cake with whipped cream and boiled condensed milk:
- Bake a sponge cake from flour, sugar and eggs. Cool it and cut it into 2 - 3 cakes.
- Soak the biscuit with syrup.
- Pour 500 ml of high fat cream into a deep bowl. Beat them to peaks.
- Without stopping working with the mixer, add 250 g of boiled condensed milk in small portions. When the mass becomes dense and homogeneous, the cream is ready. For the cream, you should use boiled condensed milk. If you take regular condensed milk, the whipped mass will turn out loose and will not hold its shape.
- Apply the prepared cream onto the soaked cakes, placing them one on top of the other. Decorate the top of the cake as desired.
