Sponge Cake with Cream Cheese Frosting
Delicate, incredibly tasty, and beautiful – everyone will love it! Sponge Cake with Cream Cheese Frosting is not difficult to make, just follow the instructions. The berry filling adds juiciness, and the lemon syrup brings a bright citrus note. The frosting is made with white chocolate.
Updated : 10 June, 2025
Easy
More than 1 hour.
Ingredients
Sponge cake
5
Eggs
165 grams
Sugar
135 grams
Wheat flour
to taste
Vanillin
Cream
350 grams
Heavy cream
190 grams
White chocolate
450 grams
Curd cheese
Filling
500 grams
Strawberry
45 grams
Sugar
8 grams
Cornstarch
Syrup
150 milliliters
Water
20 grams
Sugar
2 tablespoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a Strawberry Sponge Cake with Cream Cheese Frosting? Divide the process into two stages. In the evening, bake the sponge cake, prepare the white chocolate ganache, and cook the filling. The next day, whip the frosting and assemble the cake. Prepare the ingredients. Use large eggs and let them come to room temperature for a fluffier sponge. You can use vanilla sugar instead of vanilla extract.
Step 2
Crack the eggs into a bowl. Start beating them at low speed, gradually increasing it while adding sugar and vanilla. Beat until light and fluffy. The quality of beating affects the cake’s texture.
Step 3
Sift the flour into the egg mixture in portions, folding it gently with a silicone spatula. Sifting aerates the flour, making the sponge softer.
Step 4
The final batter should be smooth and fluid.
Step 5
Use a 20 cm (8-inch) baking ring. The bottom can be lined with foil. Do not grease the pan. Pour in the batter.
Step 6
Bake in a preheated oven at 180°C (350°F) for 35-40 minutes. Do not open the oven for the first 25-30 minutes, or the cake will collapse. Check doneness with a skewer—it should come out clean. Let the sponge cool before removing it from the pan.
Step 7
Wrap the cooled sponge in plastic wrap and refrigerate overnight. This helps distribute moisture evenly and makes the cake easier to work with.
Step 8
In the evening, also prepare the white chocolate ganache. Use 33-35% heavy cream (not plant-based) and high-quality white chocolate. Avoid aerated chocolate.
Step 9
Heat the cream until very hot but do not boil. Pour over the white chocolate. If using a chocolate bar, break it into pieces first.
Step 10
Blend the mixture with an immersion blender until smooth.
Step 11
Cover with plastic wrap so it touches the surface of the ganache to prevent a crust from forming. Refrigerate overnight.
Step 12
Prepare the berry filling. You can use any berries; strawberries work well.
Step 13
Thaw the berries and drain excess liquid. Puree them with a blender.
Step 14
Strain the puree through a sieve to remove seeds. Measure 300 g (10.5 oz) of strained puree.
Step 15
Mix sugar with cornstarch.
Step 16
Add the mixture to the berry puree and cook over low heat for about 1 minute after boiling, stirring until thickened. Let it cool.
Step 17
The next morning, take the ganache out of the fridge and add cream cheese. It should also be cold; otherwise, the frosting may separate.
Step 18
Beat the mixture at low speed until thick and smooth.
Step 19
For the syrup, use warm boiled water. Squeeze fresh lemon juice.
Step 20
Mix the water, sugar, and lemon juice.
Step 21
Slice the sponge cake into three layers.
Step 22
Assemble the cake: Place the first layer on a plate. Soak it with lemon syrup. Transfer the frosting into a piping bag. Cut the tip to make a 1 cm (0.4-inch) opening. Pipe small dollops in a circular pattern.
Step 23
Drizzle the cream with strawberry sauce.
Step 24
Place the second sponge layer on top. Soak it and repeat the frosting and berry filling.
Step 25
Place the third layer, soak it, and cover it with frosting. Chill the cake for at least a few hours to allow the flavors to meld. The longer it rests, the softer it becomes.
Step 26
Decorate with fresh berries and serve. Enjoy your Sponge Cake with Cream Cheese Frosting!