Introduction
This Cream-Filled Sponge Cake is a light, fluffy dessert layered with rich whipped cream and topped with a delicate dusting of powdered sugar and fresh raspberries. Soft, airy cake combined with smooth cream makes it an elegant treat perfect for celebrations or afternoon tea.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
4 large eggs
1 cup whole milk
½ cup unsalted butter (melted)
2 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups heavy whipping cream
½ cup powdered sugar (for cream)
Fresh raspberries (for topping)
Extra powdered sugar (for dusting)
Instructions
Preheat oven to 350°F (175°C).
Grease and line two round cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs and sugar until pale and fluffy.
Add melted butter, milk, and vanilla extract. Mix gently.
Gradually fold in the dry ingredients until smooth.
Divide batter evenly into prepared pans.
Bake for 25–30 minutes or until a toothpick inserted comes out clean.
Allow cakes to cool completely before assembling.
Beat heavy cream with powdered sugar until soft peaks form.
Place one cake layer on a serving plate. Spread a thick layer of whipped cream.
Top with the second cake layer.
Dust with powdered sugar and garnish with raspberries.
Chill for at least 1 hour before serving.
How to Make
Use room temperature ingredients for better mixing.
Beat eggs and sugar thoroughly to create an airy sponge texture.
Do not overmix after adding flour to keep the cake light.
Chill the whipped cream slightly before spreading for stability.
Refrigerate the assembled cake to help it set properly.
Variations
Add sliced strawberries or blueberries between layers.
Use mascarpone instead of whipped cream for a richer filling.
Add lemon zest to the batter for a fresh citrus flavor.
Spread a thin layer of jam before adding cream.
Top with chocolate shavings for a decorative finish.
Tips
Let cake cool completely before adding cream to prevent melting.
Use a serrated knife to level cake layers if needed.
Store refrigerated and consume within 2–3 days.
For cleaner slices, chill cake well and wipe knife between cuts.
Nutrition (Approximate per slice)
Calories: 350–450 kcal
Protein: 5–7g
Fat: 20–28g
Carbohydrates: 40–50g
Sugar: Moderate to high
Healthy Benefits
Provides energy from carbohydrates.
Contains calcium from dairy products.
Eggs contribute protein and essential nutrients.
Fresh berries add antioxidants and vitamin C.
Conclusion
This Cream-Filled Sponge Cake is soft, creamy, and beautifully elegant. With its fluffy layers and rich filling, it’s a delightful dessert that feels both light and indulgent at the same time. Perfect for any special moment! 🍰✨
