Universal Sponge Cake with Cream

This delightful sponge cake with cream is a versatile dessert perfect for any occasion. Its fluffy texture and subtle sweetness make it a favorite among cake lovers. The process involves making a soft sponge using eggs, sugar, and flour, then layering it with a rich and creamy filling. The cake can be decorated with fruits, nuts, or drizzles of chocolate to enhance its flavor and appearance. The cream is crafted with a smooth blend of butter and a hint of condensed milk, adding a luscious dimension to the cake. Ideal for celebrations or as a sophisticated dessert after dinner, this sponge cake is a crowd-pleaser. The cake maintains its moistness even after a day or two, thanks to the creamy filling. This recipe is straightforward and rewarding, guiding you through each step to create a show-stopping dessert. With a few tips and variations, you can customize it to suit your taste preferences or dietary needs. For a complete dining experience, pair it with a glass of dessert wine or a cup of your favorite tea or coffee.

Ingredients

Main Ingredients

• 3 Eggs
• 4 tbsp Sugar
• 3 tbsp Flour
• 1 tbsp Potato Starch

For the Cream

• 1 Egg
• 2 tbsp Sugar
• 2 tbsp Flour
• 160 ml Milk
• ~70 g Butter
• Optional: Condensed Milk (boiled or unboiled)

Preparation Time

Total Time: 1 hour (including preparation and cooking)

Step-by-Step Instructions

1. Prepare the Sponge Batter: Crack 3 eggs into a mixing bowl, add 4 tablespoons of sugar, and place the bowl over a hot water bath.
2. Mix: Use a mixer at a low speed to whisk the mixture until it triples in volume.
3. Continue Whisking: Once tripled, remove from the water bath and whisk at a high speed until the egg mixture becomes fluffy and airy.
4. Add Dry Ingredients: Sift in 3 tablespoons of flour and 1 tablespoon of potato starch into the whipped eggs.
5. Fold and Mix: Gently incorporate the dry ingredients into the egg mixture, ensuring it is well combined without deflating the batter.
6. Prepare the Baking Form: Line a baking pan with parchment paper and pour the batter into the pan.
7. Bake the Sponge: Preheat your oven to 220°C and bake the sponge for about 20 minutes, ensuring you do not open the oven door during the first 10 to 15 minutes.
8. Check Doneness: The sponge is ready when it has a beautiful golden-brown top.
9. Adjust Baking Time: If you are using a taller baking form, the baking time may need to be extended slightly.
10. Prevent Overbrowning: If the top is browning too quickly and the center is not cooked, cover with foil.
11. Cool and Slice: Allow the sponge to cool, then slice it in half horizontally. Trim the edges to make both parts even if necessary.
12. Blend Trimmings: Use the trimmings to create crumbs, ideal for decorating the final cake.
13. Moisten the Layers: Spread a thin layer of sour jam or condensed milk over each sponge layer to keep them moist and add flavor.
14. Prepare the Cream: Mix 1 egg with 2 tablespoons of sugar and 2 tablespoons of flour until smooth.
15. Add Milk: Slowly add 160 ml of warm milk, whisking continuously.
16. Heat the Mixture: Place it over a water bath and cook until the cream thickens, stirring regularly.
17. Cool the Cream: Set the thickened cream aside to cool completely.
18. Whip the Butter: Beat approximately 70 grams of butter until creamy. Gradually add the cooled cream mixture.
19. Optional Addition: If desired, add condensed milk (boiled or unboiled) for extra sweetness and texture.
20. Layer the Cake: Spread the cream generously between the layers of sponge and coat the entire cake with the remaining cream.
21. Chill and Decorate: Allow the cake to set in the refrigerator. Once set, sprinkle with the crumb mixture and decorate as desired before serving. Enjoy your cake!

Tips

• Substitute Ingredients: Replace the potato starch with cornflour if unavailable.
• Cream Variations: Consider using a flavored extract like vanilla or almond in the cream.
• Avoid Sticky Cake: Ensure all ingredients are at room temperature for best results.
• Storage: Store the cake in the fridge to keep it fresh for up to three days.

Nutrition

• Calories: Approx. 250 per slice
• Protein: 5g
• Fats: 12g
• Carbohydrates: 30g

Variations

• Gluten-Free: Use gluten-free flour instead of regular flour.
• Fruit Toppings: Add layers of fresh berries or slices of your favorite fruit between the cake layers.
• Nut-Free: Omit any nuts if they are used for garnishing.

Serving Suggestions

• Beverage Pairing: Serve with a cup of hot tea or coffee.
• Dessert Wines: Pair with a glass of dessert wine for a truly indulgent experience.

Best Places

1. Pâtisserie Sadaharu Aoki - Known for its exquisite pastries and cakes with a fusion of Japanese and French flavors. Location: 56 Boulevard de Port Royal, Paris, France.
2. Tartine Bakery - Famous for its delicious handmade cakes and tarts. Location: 600 Guerrero St, San Francisco, USA.
3. La Pâtisserie des Rêves - Offers beautifully crafted pastries that are a treat to the eyes and palate. Location: 93 Rue du Bac, Paris, France.
4. Du Pain et Des Idées - Celebrated for its artisan approach to classic French baked goods. Location: 34 Rue Yves Toudic, Paris, France.
5. Edd Kimber's Café - Noted for its cozy atmosphere and indulgent cakes. Location: 123 Baker St, London, England.
6. Konditorei Oberlaa - A staple in Vienna for traditional Austrian cakes. Location: Kurplatz 9, Vienna, Austria.
7. Bäckerei Balzer - Known for its classic and authentic bakes. Location: Alte Schönhauser Str. 29, Berlin, Germany.
8. Peggy Porschen – Offers exquisite, decorative cakes and sweet treats. Location: 116 Ebury St, Belgravia, London, England.
9. Café Sacher - Home of the Original Sacher Torte, a must-visit for cake lovers. Location: Philharmonikerstrasse 4, Vienna, Austria.
10. Florentine's Bakery - Renowned for creative cakes and delicate pastries. Location: 78 Chapel Lane, Los Angeles, USA.