Fluffy Cream Sponge Cake
A light, cloud-like sponge cake made with fresh cream and whipped egg whites for an irresistibly airy texture. Simple to make and wonderfully soft, it's the kind of cake that disappears fast at any gathering. Dust with powdered sugar or top with fresh berries for an elegant finish.
🛒 Ingredients
8 servings
- 4 eggs, whites and yolks separated
- 2 cups (240 g) all-purpose flour, sifted
- 1 cup (200 ml) heavy cream
- 1½ cups (300 g) granulated sugar
- 1 tablespoon baking powder
- ½ cup (120 ml) whole milk
- Butter for greasing the pan
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease a 9-inch Bundt or ring pan thoroughly with butter.
- 2
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form and set aside.
- 3
In a stand mixer, beat the egg yolks with the sugar and milk on medium-high speed until the mixture is pale, thick, and fluffy, about 3 minutes.
- 4
Add the heavy cream and mix until fully incorporated.
- 5
Sift the flour and baking powder together, then gradually fold them into the wet mixture on low speed until a smooth batter forms.
- 6
Using a spatula, gently fold the beaten egg whites into the batter with slow, sweeping upward strokes to keep the airiness intact.
- 7
Pour the batter into the prepared pan and bake for 40 minutes, or until a skewer inserted in the centre comes out clean. Cool for 10 minutes before unmoulding.
💡 Chef's Tip
Add a teaspoon of vanilla extract or lemon zest to the batter for extra flavour. This cake keeps wonderfully moist for up to 3 days stored in an airtight container at room temperature.
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Same category — Desserts
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