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:
- 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.
- 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.
- 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:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- 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.
- 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.
- 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.
- 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.
- 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:
- Prepare the Cream:
- In a mixing bowl, combine 100 grams of soft butter with the cooled cream filling. Stir until smooth and well combined.
- Slice the Sponge Cake:
- Slice the cooled sponge cake in half horizontally to create two even layers.
- Spread the Cream Filling:
- Spread the cream filling evenly over the bottom half of the sponge cake.
- Top with Second Layer:
- Place the top half of the sponge cake over the cream filling. Press gently to adhere.
- 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!