Hello, Lykkers! Ever felt the allure of a light, airy sponge cake with a rich cream filling? This classic cream sponge cake brings together simple ingredients to create a delicately layered treat that melts in the mouth.
Whether for a special occasion or an afternoon indulgence, a classic sponge cake promises comfort and joy in every bite. Here's how to make this timeless dessert with ease and elegance.
Gathering Ingredients: The Foundation of Perfection
The beauty of a classic sponge cake lies in its simplicity, so quality ingredients are essential. Gather the following:
4 large eggs
200g caster sugar
200g self-raising flour
200g softened butter
1 tsp vanilla extract
2 tbsp warm water
300ml heavy cream (for filling)
Fresh strawberries or raspberries (optional for garnish)
Choosing fresh eggs and quality butter adds richness to the cake, while self-raising flour ensures a fluffy texture. The cream and berries add that touch of elegance, creating a light yet satisfying filling.
Preparing the Cake Batter: Light and Fluffy
Start by preheating the oven to 180°C (350°F) and greasing two 8-inch round cake tins. Then, line the bottom of each tin with parchment paper for easy removal.
In a mixing bowl, combine the softened butter and caster sugar, creaming them together until the mixture turns pale and fluffy. This step is crucial, as it introduces air, giving the cake its signature lightness. Slowly add in the eggs, one at a time, beating well after each addition. Add the vanilla extract and the warm water, which helps achieve a moist, tender texture.
Sift the self-raising flour, then gently fold it into the batter using a spatula. Folding instead of beating keeps the batter airy, preventing the cake from becoming dense. Once fully incorporated, the batter should be smooth and light.
Baking to Perfection: The Magic of Oven Time
Divide the batter equally between the two prepared tins and smooth the tops with a spatula. Place them in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door during the first 15 minutes to prevent the cakes from sinking. Once baked, remove the tins from the oven and allow the cakes to cool in their tins for about 10 minutes before turning them out onto a cooling rack. Let them cool completely, as warmth can cause the cream filling to melt.
Whipping the Cream Filling: A Light, Sweet Touch
Pour the heavy cream into a chilled mixing bowl and whisk until it forms soft peaks. A small amount of sugar can be added if a slightly sweeter filling is desired, though the natural flavor of cream complements the delicate sponge beautifully. The whipped cream should be thick but not overly stiff, allowing it to spread easily between the layers.
Assembling the Cake: Layered Perfection
Place one of the sponge layers on a serving plate, spreading a generous layer of whipped cream across the top. For an extra touch of elegance, add fresh strawberry or raspberry slices on top of the cream. Gently place the second sponge layer on top, pressing lightly to ensure it adheres without squeezing out the cream. Dust the top with a light sprinkle of caster sugar or decorate with more berries as desired.
Savoring the Moment: A Slice of Joy
Now, Lykkers, the classic cream sponge cake is ready to be enjoyed! Slice a piece, savoring the airy texture and delicate sweetness that comes from this traditional recipe. This cake pairs beautifully with a warm cup of tea or coffee, making it a delightful addition to any afternoon. Each bite brings a satisfying blend of softness and rich cream, a timeless treat loved by many
A Sweet Finale
Baking a classic cream sponge cake is about more than just a dessert—it's a culinary experience that connects generations through its comforting flavors and simplicity. This recipe's elegance lies in its straightforward approach, bringing joy to those who make it and those who enjoy it. With each slice, this cake reminds us of the beauty in simplicity and the pleasure of a treat made with care. Enjoy every delicious bite!
