Cream Filled Sponge Cake
📝 Description
A soft, airy sponge cake layered (or rolled) with sweet whipped cream filling. This elegant dessert is light yet indulgent—perfect for celebrations or tea time.
🛒 Ingredients (Serves 6–8)
Sponge Cake:
4 large eggs (room temperature)
3/4 cup (150 g) sugar
1 cup (120 g) all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Cream Filling:
1 1/2 cups (360 ml) heavy whipping cream (cold)
1/3 cup powdered sugar
1 tsp vanilla extract
Optional Add-Ins:
Fresh strawberries, blueberries, or peaches
Jam or fruit preserves
Powdered sugar (for dusting)
👩🍳 Instructions
- Preheat oven
Set oven to 180°C (350°F)
Line a baking pan with parchment paper - Make the sponge batter
In a large bowl, beat eggs and sugar together for 5–7 minutes until pale, thick, and fluffy
Mix in vanilla - Add dry ingredients
Sift flour, baking powder, and salt
Gently fold into the egg mixture (don’t overmix!) - Bake
Pour batter into pan and smooth the top
Bake for 20–25 minutes until lightly golden
Let cool completely - Make whipped cream
Beat cold cream, powdered sugar, and vanilla until soft peaks form - Assemble
Layer Cake:
Slice cake horizontally
Spread whipped cream (and fruit if using)
Place top layer and dust with sugar
OR Roll Cake:
Spread cream over the cake
Roll gently into a log - Chill
Refrigerate for 1 hour before serving
🍽️ Serving Ideas
Top with fresh berries
Drizzle with chocolate or fruit syrup
Serve with tea or coffee
💡 Tips for Success
Beat eggs well—this gives the sponge its airy texture
Fold gently to avoid deflating the batter
Use cold cream for best whipping results
🌟 Conclusion
This cream-filled sponge cake is soft, light, and perfectly sweet—a timeless dessert that always impresses.