Cream Sponge Cake
A light, fluffy cream sponge cake with delicate vanilla flavor, perfect for pairing with strawberries and cream for a delightful dessert experience.
Ingredients
Instructions
- Beat egg yolks and cold water until thick and lemon in color.
- Add vanilla flavoring and sugar gradually and beat until sugar is dissolved.
- Sift together cake flour, cornstarch, baking powder, and salt, then add to the egg yolk mixture.
- Beat egg whites until stiff and fold into the flour mixture gently.
- Pour the batter into a greased loaf pan.
- Bake in a preheated oven at 325°F (160°C) for 25 to 30 minutes.
- Turn the cake upside-down onto a rack to cool.
- Loosen the sides of the cake from the pan when cool.
- Serve with strawberries and cream.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form before gently folding them into the batter. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons and adding cornstarch to achieve a similar consistency. Additionally, using fresh vanilla bean instead of vanilla flavoring can enhance the cake's aroma.
Serving Suggestions
This Cream Sponge Cake pairs beautifully with fresh strawberries and a dollop of whipped cream. For a delightful twist, serve it alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce. It also makes a perfect base for layered desserts, or you can enjoy it plain with a cup of tea or coffee.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or enjoy at room temperature. Avoid refrigerating the whole cake to maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Sponge Cake contains roughly 194 calories, with 7g protein, 24g carbohydrates, and 8g fat. It is a good source of iron (15% of the Daily Value), protein (13% of the Daily Value), and calcium (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Just remember to loosen the sides from the pan after it cools before wrapping to prevent sticking.
What should I do if my cake sinks in the middle?
A sinking cake often results from underbaking or not beating the egg whites enough. Ensure your oven is properly preheated and use an oven thermometer to check the temperature. Additionally, beating the egg whites until they form stiff peaks is crucial for structural integrity.
Can I add flavors or ingredients to this recipe?
Absolutely! You can enhance the flavor by adding lemon zest, almond extract, or even a few tablespoons of cocoa powder for a chocolate version. Just be cautious not to alter the liquid ratio too much, as this could affect the cake's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).