Vanilla Layer Cake with Whipped Cream
A light sponge cake filled and topped with fluffy whipped cream and a dusting of cocoa.
A soft, airy vanilla sponge cake layered with whipped cream and finished with a delicate cocoa dusting. It tastes light, creamy, and pleasantly sweet.
Equipment
Ingredients
Cake layers
Eggs (room_temperature)
4 pcs
Granulated sugar
120 g
All-purpose flour (sifted)
120 g
Baking powder
6 g
Vanilla extract
5 ml
Salt
1 g
Filling and topping
Heavy cream (chilled)
350 ml
Powdered sugar
30 g
Cocoa powder
3 g
Instructions
Prepare the pan and oven
Heat the oven and prepare a round cake pan so the sponge releases cleanly after baking.
Make the sponge batter
Whisk the eggs and sugar until pale and fluffy, then fold in the dry ingredients gently to keep the batter airy.
Bake the cake
Transfer the batter to the pan and bake until the sponge is springy and lightly golden.
Whip the cream
Whip the cold cream with powdered sugar until it holds soft peaks and looks smooth and glossy.
Assemble and finish
Split the cooled cake, spread the whipped cream between the layers, top the cake, and dust lightly with cocoa.
Storage
Store covered in the refrigerator. For freezing, wrap slices tightly; thaw overnight in the fridge.
Notes
• Best served the same day for the fluffiest cream.
• Dust with cocoa just before serving.
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