Vanilla Sponge Cake with Whipped Cream and Berries

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the sponge cake:

1 cup all-purpose flour

1 tsp baking powder

¼ tsp salt

4 large eggs, separated

¾ cup granulated sugar, divided

1 tsp vanilla extract

¼ cup whole milk, warmed

For the whipped cream and topping:

1 ½ cups heavy whipping cream

3 tbsp powdered sugar

1 tsp vanilla extract

1 ½ cups mixed fresh berries (strawberries, blueberries, raspberries)

Instructions:

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. (⏱️ 5 minutes)

In a bowl, whisk together flour, baking powder, and salt. (⏱️ 2 minutes)

In a large bowl, beat egg yolks with ½ cup sugar and vanilla extract until thick and pale. Stir in warmed milk. (⏱️ 4 minutes)

In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form. (⏱️ 5 minutes)

Gently fold flour mixture into egg yolk mixture. Then carefully fold in egg whites until fully combined without deflating. (⏱️ 3 minutes)

Pour batter into prepared pan and bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack. (⏱️ 30 minutes)

For whipped cream, beat heavy cream, powdered sugar, and vanilla until soft peaks form. (⏱️ 5 minutes)

Slice cooled cake horizontally to create layers. Spread whipped cream between layers and over the top. Garnish generously with fresh berries. (⏱️ 10 minutes)

Prep Time: 15 minutes | Baking Time: 30 minutes | Assembly Time: 15 minutes | Total Time: 1 hour
Kcal: 280 kcal | Servings: 8 slices