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Whipping Cream Sponge Cake Recipe

Indulge in this light and airy Whipping Cream Sponge Cake! Its delicate texture melts in your mouth, perfectly complemented by the sweetness of macerated berries and a luscious dollop of whipped cream. This recipe is surprisingly easy to follow, resulting in a show-stopping dessert that's perfect for any occasion.

Prep Time 20 mins
Cook Time 60 mins
Calories 202.6 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Whipping Cream Sponge Cake 26

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Whipping Cream Sponge Cake

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How to Make Whipping Cream Sponge Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5x3 inch loaf pan.
  2. In a large bowl, beat 4 large eggs, 1 teaspoon vanilla extract, and a pinch of salt with an electric mixer for 2 minutes, until frothy.
  3. Gradually add 1 ½ cups granulated sugar, 1/4 cup at a time, to the frothy eggs, continuing to beat until the mixture is thick, pale yellow, and has increased in volume significantly (at least 5 minutes).
  4. In a separate bowl, whip 1 cup heavy cream until it thickens slightly – do not overwhip; it should be slightly thicker than its original consistency.
  5. Gently fold the egg and sugar mixture and the zest of 1 lemon into the whipped cream until well combined.
  6. In a separate bowl, whisk together 1 ½ cups cake flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
  7. Gradually sift the dry ingredients into the wet ingredients, gently folding until just combined. Be careful not to overmix.
  8. Pour the batter into the prepared loaf pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. Prepare the glaze: In a small saucepan, combine ¼ cup granulated sugar and 2 tablespoons lemon juice. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is slightly thickened.
  11. Brush or drizzle the glaze over the warm cake.
  12. Serve the cake in slices, topped with macerated berries (about 1 cup) and a generous dollop of whipped cream.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

67g

Fat

24g

Carbs

9g

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Sweets & Sides Desserts European American Vegetarian Summer Recipes Baking

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60 Minutes Or Less Time To Make Course Preparation Desserts Cakes