Vanilla Sponge Cake With Cream

Indulge in the timeless elegance of a Vanilla Sponge Cake with Cream, a classic dessert that combines the light and airy texture of sponge cake with the richness of whipped cream. This delightful treat is perfect for any celebration, offering a perfect balance of sweetness and simplicity.

Why we love this recipe:

• Light and fluffy texture
• Subtle and classic vanilla flavor
• Versatile for various occasions
• Stunning presentation with whipped cream and white chocolate

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk

Decoration:

• 2 cups whipped cream
• 1 cup white chocolate, melted
• Fresh berries for garnish

How to Make this Recipe:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla:
   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate Dry Ingredients and Milk:
   • Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Bake the Cake:
   • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
   • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Assemble and Decorate:
   • Once the cakes are completely cooled, spread a layer of whipped cream on top of one cake layer.
   • Place the second cake layer on top and cover the entire cake with whipped cream.
8. Melted White Chocolate Drizzle:
   • Melt white chocolate according to package instructions.
   • Drizzle the melted white chocolate over the whipped cream.
9. Garnish:
   • Decorate the top with fresh berries for a vibrant and appealing finish.

Success Tips:

• Use room temperature ingredients for even mixing and a smoother batter.
• Be cautious not to overmix the batter to maintain a light and fluffy texture.
• Allow the cakes to cool completely before frosting to prevent melting of the whipped cream.

Storage:

• Store the cake in the refrigerator to keep the whipped cream firm. Cover it with plastic wrap or place it in an airtight container for freshness.

Notes:

• Experiment with different berries or seasonal fruits for varied decorations.
• For an extra touch, brush the cake layers with a simple syrup before adding the whipped cream.

Nutrition: (Note: Nutritional information may vary based on specific brands and ingredient variations.)

• Serving Size: 1 slice
• Calories: [Provide approximate caloric content per serving]
• Total Fat: [Provide grams of fat per serving]
• Cholesterol: [Provide milligrams of cholesterol per serving]
• Sodium: [Provide milligrams of sodium per serving]
• Total Carbohydrates: [Provide grams of carbohydrates per serving]
• Protein: [Provide grams of protein per serving]

FAQs:

1. Can I use a different frosting instead of whipped cream?
   • Yes, you can use buttercream, cream cheese frosting, or any frosting of your choice.
2. Can I make the cake layers in advance?
   • Yes, you can bake the cake layers ahead of time and freeze them until needed.
3. Can I use skim milk instead of whole milk?
   • Whole milk contributes to a richer texture, but you can use skim milk if desired.