I’ve been meaning to share this recipe with you all for quite some time now. It is one of my favorite desserts for so many reasons! Here’s why you’ll absolutely love this:
- It’s easy to make. You seriously only need 3 ingredients for the sponge. And another 3 for the cream. And you probably already have most, if not all, the ingredients at home already.
- You can decorate/garnish however you please. Because this cake and cream have a pretty subtle flavor, you can add whatever you’d like on top to make it unique. Fruits, nuts, ganache, shredded chocolate. They all work here!
- It’s perfect for serving guests. Whether you’ve got guests coming over for brunch or dinner, this perfectly sweet treat will always get you tons of compliments.
This cake has been a favorite of mine for a long time. Since my childhood actually. And it wasn’t a favorite because of the reasons I shared with you above. These are just major pluses once you’re an adult. But I loved this cake because it was just so easy to enjoy.
Because it isn’t over the top sweet, I would be able to eat more of it. I could enjoy it with tea, or a glass of cold milk. It tasted just as good in the morning as it did after dinner. It was always a no-fuss cake that didn’t leave my teeth aching or my stomach upset. It was the perfect cake.
So I hope you enjoy my “perfect” cake. I’m sure it will become a staple in your home! Bon appetit!
What do I need to make the batter?
What do I need to make the cream?
- heavy whipping cream
- powdered sugar
- cream cheese
How to Make European Sponge Cake with Easy Cream
European Biskvit Cake with Easy Cream (Sponge)
- Spatula set
- hand mixer
- Bread knife
- Cake spatula
- 4 eggs, separated, egg whites at room temperature
- ⅔ cup sugar
- ⅔ cup flour
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 oz cream cheese, optional, softened, room temperature
- For the cake batter: Separate egg yolks from egg whites and place them in two different bowls.
- Add ⅓ cup of sugar into the bowl with egg whites and beat on high speed until stiff.
- Stop beating the egg whites as soon as they get fluffy and stiff. Do not over-beat them or they will liquefy again.
- Add the second half of the sugar into the egg yolks and beat on high speed until fluffy and white yellow.
- Place the egg yolk and sugar mixture into the bowl with the beaten egg whites.
- Using a rubber spatula, gently fold the egg yolks into egg white mixture.
- Now sift in ⅔ cup of flour into the egg and sugar mixture and continue folding until the ingredients are well combined. Try not to over mix; you don't want to let all the air out of the beaten egg whites. The more air stays in, the fluffier your cake will turn out.
- Transfer the batter into a greased 8" pan and bake at 355F for 20 minutes. Do not open the oven until 20 minutes are up. Check the cake after 20 minutes and leave it in there for another 5-10 minutes if needed.
- Take the cake out of the pan and let it cool down. Cut horizontally in two layers.
- While your cake is cooling down prepare the cream.
- For the cream: Beat 1 cup heavy whipping cream, start on low speed then increase to medium high speed.
- Beat until light and fluffy, but do not over beat. Add ½ cup of powdered sugar and mix on low speed for 1 minute.
- Optional Step: Add 1 oz of softened cream cheese is very soft; you don't want chunks of cream cheese in your light and fluffy cream.
- Putting the cake together: Once the layers are cooled down, you can start putting the cake together. Place equal amount of cream on each layer. spread it evenly and put layers on top of each layer of cream.
- Apply cream all around the cake and decorate as desired.
- Let it stand for 2-3 hours before serving. Enjoy with a cup of tea!
It’s important to fold the batter, not stir because stirring it will make the mixture runny and the cake will turn out flat. The purpose of folding is to retain the air you have beaten into your egg whites.
I baked two portions of the cake layers to make a tall cake with 4 cake layers and 4 layers of cream.