Sponge Cake with Cream
Tender, airy, and very delicious, perfect for a festive table! Sponge Cake with Cream combines light, fluffy layers with delicate whipped cream. Dark sponge adds chocolate notes, making each bite irresistible for any dessert lover.
Updated : 10 September, 2025
Easy
More than 1 hour.
Ingredients
Light sponge cake
3
Eggs
120 grams
Sugar
7 grams
Vanilla sugar
3 tablespoon
Water
to taste
Salt
0.5 teaspoon
Baking powder
135 grams
Wheat flour
Chocolate sponge cake
3
Eggs
120 grams
Sugar
3 tablespoon
Water
to taste
Salt
0.5 teaspoon
Baking powder
15 grams
Cocoa
115 grams
Wheat flour
Syrup
60 milliliters
Juice
Cream
380 grams
Heavy cream
40 grams
Powdered sugar
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure the ingredients for the light sponge; they should be at room temperature. Use large eggs.
Step 2
Mix flour with baking powder and sift. Oxygenated flour ensures a higher rise and fluffier sponge.
Step 3
Separate whites and yolks carefully to avoid contamination.
Step 4
Beat yolks with half sugar and vanilla on high speed. Gradually add hot water, mixing until light and airy. Stop when visible streaks remain for a few seconds.
Step 5
In a clean, dry, fat-free bowl, beat whites with salt. Start at low speed until foamy, then gradually add remaining sugar while increasing speed to stiff peaks.
Step 6
Gently fold beaten whites into the yolk mixture using a silicone spatula.
Step 7
Gradually fold sifted flour mixture into the batter with gentle motions from top to bottom, preserving airiness.
Step 8
The sponge batter should be light and airy.
Step 9
Line a 20-22 cm (8–9 in) cake pan with parchment. Do not grease walls for better rise.
Step 10
Bake in a preheated 180°C (356°F) oven for 30-35 minutes. Do not open the oven; check doneness with a wooden skewer. Cool slightly in pan, then completely on a rack.
Step 11
Prepare ingredients for chocolate sponge at room temperature.
Step 12
Mix flour, cocoa, and baking powder; sift. Repeat steps 3-6 as with the light sponge.
Step 13
Gradually fold cocoa flour mixture into batter gently.
Step 14
Chocolate batter should be light and uniform.
Step 15
Pour into same-size pan (20–22 cm / 8–9 in).
Step 16
Bake chocolate sponge at 180°C (356°F) for 30-35 minutes. Follow same precautions as for light sponge.
Step 17
Let sponges rest 10-12 hours to firm up. Slice tops if desired; cut each sponge into 2 layers.
Step 18
For cream, use at least 33% fat cream. Chill cream and bowl before whipping.
Step 19
Whip cream with vanilla on low speed, gradually adding powdered sugar until soft peaks form. Increase speed as cream thickens. Do not overwhip.
Step 20
Begin assembling the cake: place a sponge layer on a plate and brush with fruit juice or syrup (start with chocolate sponge).
Step 21
Spread whipped cream evenly over the sponge.
Step 22
Place a light sponge layer on top.
Step 23
Repeat soaking and cream application.
Step 24
Alternate layers until the cake is assembled. Coat the top and sides with cream; chill 5-6 hours to set.
Step 25
Decorate as desired before serving. Optional: cake crumbs, cherries, fresh herbs. Enjoy!