Cream Filled Sponge Cake

This Cream Filled Sponge Cake is a classic dessert that is both light and indulgent. The fluffy sponge cake combined with a rich cream filling creates a perfect balance of textures and flavors. Follow this detailed recipe to create a delicious and elegant cake that is sure to impress.

Ingredients

For the Cream Filling:

  • 2 eggs
  • 150g sugar (3/4 cup)
  • 100g starch (2/3 cup)
  • 800g milk (3 1/3 cups)
  • 100g soft butter (7 tbsp)

For the Sponge Cake:

  • 4 eggs
  • A pinch of salt
  • 100g sugar (1/2 cup)
  • 100g flour (3/4 cup)
  • Vanilla extract or vanillin (to taste)

Instructions

1. Prepare the Cream Filling:

  1. Combine Ingredients:
    • In a saucepan, combine 2 eggs, 150 grams of sugar, 100 grams of starch, and 800 grams of milk. Whisk together until smooth and well combined.
  2. Cook the Mixture:
    • Cook over medium heat, stirring constantly until the mixture thickens to a custard-like consistency. This should take about 10-15 minutes.
  3. Cool the Cream:
    • Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely.

2. Prepare the Sponge Cake:

  1. Preheat the Oven:
    • Preheat your oven to 180°C (350°F).
  2. Separate the Eggs:
    • Separate the 4 eggs into yolks and whites. Place the egg whites in a large mixing bowl and the yolks in a separate bowl.
  3. Beat the Egg Whites:
    • Add a pinch of salt to the egg whites and start beating with a mixer. Gradually add 100 grams of sugar while beating until stable peaks form.
  4. Add the Egg Yolks:
    • Add the egg yolks one at a time to the beaten egg whites, beating for a few more minutes after each addition until fully incorporated.
  5. Fold in Flour:
    • Carefully fold in 100 grams of flour and vanilla extract or vanillin into the egg mixture. Mix gently to avoid deflating the batter.
  6. Bake the Sponge Cake:
    • Pour the batter into a greased or lined baking mold (30×40 cm). Bake for 15 minutes at 180°C (350°F), or until a toothpick inserted into the center comes out clean.
    • Let the sponge cake cool down completely.

3. Assemble the Cake:

  1. Prepare the Cream:
    • In a mixing bowl, combine 100 grams of soft butter with the cooled cream filling. Stir until smooth and well combined.
  2. Slice the Sponge Cake:
    • Slice the cooled sponge cake in half horizontally to create two even layers.
  3. Spread the Cream Filling:
    • Spread the cream filling evenly over the bottom half of the sponge cake.
  4. Top with Second Layer:
    • Place the top half of the sponge cake over the cream filling. Press gently to adhere.
  5. Dust with Powdered Sugar:
    • Dust the top of the cake with powdered sugar if desired for a decorative finish.

Serve:

Slice and serve the cream-filled sponge cake. This elegant dessert is perfect for any occasion, from a simple family treat to a sophisticated party dessert.

Health Benefits

This cake provides a balanced treat with protein from the eggs and dairy, and the sugar and flour offer a quick source of energy. Enjoying this cake in moderation can be a delightful way to indulge in a sweet treat.

Nutrition Information (Per Serving)

  • Calories: 300
  • Protein: 5g
  • Carbohydrates: 40g
  • Dietary Fiber: 1g
  • Sugars: 25g
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 90mg
  • Sodium: 120mg

This recipe makes approximately 12 servings.

Conclusion

This Cream Filled Sponge Cake is a delightful dessert that combines a light, fluffy sponge with a rich and creamy filling. The balance of textures and flavors makes it an irresistible treat for any occasion. Enjoy making and sharing this classic cake with your loved ones!