Simple Cream Cake
This light and airy cream cake is the perfect balance of soft sponge and fresh whipped cream. Easy enough for beginners, versatile for any occasion, and always a joy to share at the table.
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Whisk or Electric Mixer
- Spatula
Ingredients
Sponge Cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
Whipped Cream Filling
- 1 cup heavy cream for whipping
- 2 tbsp powdered sugar
Optional Toppings
- fresh fruit, chocolate shavings, or caramel drizzle optional for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Beat eggs and sugar together until pale and fluffy.
- Sift flour and baking powder, then gently fold into the egg mixture. Stir in vanilla extract.
- Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool the cake completely before slicing.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Slice the cooled sponge into two layers. Spread half the whipped cream between layers and the rest on top.
- Add fruit, chocolate shavings, or caramel on top if desired. Chill for at least 30 minutes before serving.
Notes
For a lighter crumb, substitute cake flour for all-purpose flour. Stabilize whipped cream with cornstarch or extra powdered sugar if you need it to hold longer. Store covered in the fridge to keep it moist.