sponge cake with creamy white cream
Serhii Ovchynnikov
over 1 year ago
A delicious and fluffy sponge cake with a creamy white cream filling.
Cooking Time
45 minutes
Serving Size
8 servings
Nutrition Per Serving
Cal
250
Protein
4g
Fat
12g
Sat Fat
7g
Carbs
32g
Chole
80mg
Fiber
1g
Sugar
20g
Sodium
200mg
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk.
- Pour the batter into a greased and floured 9-inch round cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
- In a chilled mixing bowl, beat the heavy cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Slice the cooled cake in half horizontally.
- Spread the creamy white cream filling onto the bottom half of the cake.
- Place the top half of the cake on top of the filling.
- Serve and enjoy!
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