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Soft Paradise Sponge Cake Whipped Cream Filling

I am a pastry chef. My passion is baking mouthwatering sweet treats and desserts.

soft-paradise-sponge-cake-whipped-cream-filling

The History of Sponge Cake

Sponge cake (you might know it as Swiss Roll) is one of the oldest forms of cakes. It is a very popular product all around the globe, because it's so easy to make.

The sponge cake was invented a long time ago, in the year 1615 to be exact. In the 18th century bakers started to use eggs in the batter and it became popular in Western Europe.

Follow this foolproof recipe and you will have your own homemade Sponge Cake in no-time!

soft-paradise-sponge-cake-whipped-cream-filling

Cook Time

Prep timeCook timeReady inYields

15 min

30 min

45 min

serves up to 10 people a good piece

soft-paradise-sponge-cake-whipped-cream-filling

Ingredients

For the batter:

  • 100g flour
  • 100g corn flour
  • 100g sugar
  • 100g icing sugar
  • 180g butter, at room temperature
  • lemon zest, the grated zest of 1/2 lemon
  • 15g baking powder
  • 15g vanilla sugar
  • 3 eggs

For the filling:

  • 200ml whipped cream
  • 15g vanilla sugar
  • 15g honey
  • 6 spoons milk
soft-paradise-sponge-cake-whipped-cream-filling

Instructions

  1. Beat the butter until it's soft, then you can mix in the sugar & icing sugar. Once it's mixed you add the egg yolks one by one, the vanilla sugar, the lemon zest, the flour & corn flour and the baking powder. Mix it until it's a smooth batter.
  2. Beat the egg whites stiff and stir it into the butter and sugar batter carefully (we don't want the egg whites to lose the fluffiness). Put the batter in your rectangular cake tin and make the top even. Bake the cake at 180 degrees C/ 356 degrees F for 30 minutes.
  3. Beat up the whipped cream till it's fluffy and add the vanilla sugar and honey until it's one smooth cream.
  4. Once the cake is ready let it cool down. Once it's cooled down you can put it out of the baking tin. Take a long knife with a serrated blade to cut the cake horizontally in the middle into 2 halves.
  5. Put 3 spoons of milk on the inside of each cake half, and put the cream on the lower half of the cake and spread it out even. Put the upper half of the cake back on top and decorate it with icing sugar on top.
  6. Let the cake rest for 30 minutes in the fridge and it's ready to serve. Enjoy!
soft-paradise-sponge-cake-whipped-cream-filling

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Comments

Lady Dazy from UK on May 11, 2021:

That cake looks lovely.

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