Step-by-step recipe for making a cake with whipped cream

10 servings

3 hours 30 minutes

202 kcal

5/5 (2)

With all the unimaginable abundance of confectionery products on store shelves, many housewives prefer to prepare their own cake for the celebration. After all, you can take into account all the preferences of your loved ones and decorate the culinary masterpiece at your own discretion. I offer recipes for amazingly delicious sponge cakes with whipped cream that will not leave anyone indifferent.

Whipped Cream and Fruit Cake Recipe

Kitchen appliances and equipment: scales, mold with a diameter of 24 cm, sieve, mixer, baking parchment, oven, saucepan, fruit cutting molds, pastry bag.

Ingredients

How to choose the right ingredients

• Any starch will do.
• The cream must be chilled.
• Use any fruits and berries that are in season, you can take canned ones.

Preparing sponge cake with whipped cream

Baking sponge cake in Polish

1. Mix 170 g of sugar with 10 g of vanilla sugar in a container.

2. In another container, mix 90 g of sifted flour with 35 g of sifted cocoa powder. Sift the mixture again.

3. Divide 5 eggs into yolks and whites.

4. Beat the whites with a mixer until stable.

5. Gradually, in portions, add sugar, without ceasing to beat. The mass should be stable.

6. Add the yolks one at a time. Using the mixer at low speed, beat.

7. Slowly, in portions, add flour to the egg mixture, gently stirring from top to bottom.

8. Place parchment on the bottom of the pan according to size. Neither the bottom nor the walls of the mold need to be greased.

9. Place the dough into the mold. Scroll 3 times clockwise, helping the dough to distribute evenly throughout the entire volume.

10. Preheat the oven to 170ºC, place the mold in there, bake for 40 minutes.

11. After the specified time has passed, remove the cake and press lightly in the center. If you feel an elastic consistency, as well as around the edges, then the sponge cake is ready.

12. We turn the form upside down, raise it half a meter above the table and throw it away. This will allow the biscuit to get rid of excess air and it will become smooth.

13. In the same position - upside down - place the mold on a wire rack and let the biscuit cool. It will take approximately 3 hours.
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14. In order to remove the cake from the mold, very carefully run a sharp, narrow knife between the mold and the edge of the sponge cake.

15. Remove the ring, turn the sponge cake over onto a plate and remove the parchment.

Before preparing the cake, it is recommended to keep the sponge cake wrapped in cling film for 8-10 hours.

Video of making sponge cake

In the video you can see in detail how to prepare the perfect sponge cake for a cake.

Description

Delicate as a feather, light as a cloud - light and airy, illuminated by the sun's rays - this is a homemade cake with cream!

A fluffy, moist sponge cake with the most delicate whipped cream cream really melts in your mouth, this is not an artistic exaggeration, but it is so. Try it and see for yourself. At the same time, making a sponge cake with cream at home is very simple; you don’t have to be an advanced pastry chef. The main thing is a good mood, quality products and a fairly powerful mixer.

The recipe for sponge cake with cream was impromptu, it appeared unexpectedly: I wanted something tasty for tea. And I caught my eye on a delicious picture of a cake with cream! I began to think about how I could turn it from the picture into a real cake. And here is the result :)

Decorating the cake

1. We trim the top of the sponge cake and carefully cut it into 2 identical cake layers.

2. Pour 5 g of gelatin into 50 g of cold boiled water. Stir and leave to swell.

3. Pour 80 g of water into a saucepan. Add 80 g of sugar.

4. Place the saucepan on the fire and bring to a boil. Let it cool down.

5. Peel 600 g of peaches and cut them into thin slices.
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6. Cover the chopped peaches with film to prevent them from getting too dry.

7. Cut 200 g of kiwi into thin slices.

8. We cut out figures from the plates using molds.

9. Add 50 g of powdered sugar to 400 g of cream. Beat with a mixer into a fluffy mass.

10. Bring the swollen gelatin to complete dissolution in a water bath. Add a few tablespoons of cream to the gelatin and mix.

11. Add gelatin cream to the main mass.

12. Stir the cream with a mixer at low speed for just a minute so that the gelatin is evenly distributed.

13. Place some cream into a pastry bag.

14. Soak the sponge cake with syrup.

15. Using a pastry bag, place a roll of cream along the edge.

16. Place peaches on the surface of the crust in one layer.

17. Apply cream on top.

18. Place the second cake layer on top and soak it in syrup.

19. Apply cream to the crust and sides of the cake.

20. Place pieces of peaches and kiwi and grapes in the center. You can cover the fruits with a layer of transparent jelly to prevent them from weathering.

21. Decorate the sides of the cake and the edges of the cake with cream.

22. Place the cake in the refrigerator for 2 hours.

Fruit sponge cake recipe video

Video tutorial on how to make sponge cake with fruit and whipped cream.

Sponge cake with curd cream in the oven

Cake is the main decoration of the festive table. Sponge-curd cake will appeal to all guests without exception, it is airy and juicy. This type of baking goes well with fruits and berry jams, which can be used for decoration.

Cooking time: 120 min.

Cooking time: 70 min.

Servings: 10.

Ingredients:

• Chicken eggs – 4 pcs.
• Sugar – 220 gr.
• Butter – 80 gr.
• Milk – 160 ml.
• Wheat flour – 230 gr.
• Baking soda – 0.25 tsp.
• For cream:
• Cream – 600 ml.
• Powdered sugar – 150 gr.
• Cottage cheese – 200 gr.
• Bananas – 2 pcs.

Cooking process:

1. Beat the eggs with sugar until a fluffy light foam forms. Separately, boil the milk and butter.

2. When the milk mass has cooled, stir in the beaten eggs and flour. Place the resulting dough into the mold. Bake the biscuit in the oven at 180 degrees for 50-60 minutes.

3. Remove the biscuit from the mold, cool completely and cut into 3-4 parts.

4. Prepare the cream. Whip the chilled cream with sugar.

5. Set aside some of the whipped cream for external coating, mix the rest with the cottage cheese. Mash the banana with a fork and mix it with the curd cream.

6. Spread the cakes with cottage cheese and banana cream. Cover the sides and top with whipped cream. Leave the cake to soak in the refrigerator for several hours. If you wish, you can decorate the cake with fruit.

Bon appetit!

Lush sponge cakes coated with sour cream make a tall and delicate cake for a special occasion. To prepare it you will need fairly simple and affordable ingredients and about an hour of free time.

Cooking time: 80 min.

Cooking time: 60 min.

Servings: 6.

Ingredients:

• Chicken eggs – 3 pcs.
• Wheat flour – 200-250 gr.
• Sugar – 200-250 gr.
• For cream:
• Sugar – 3 tbsp.
• Sour cream 20% – 150 ml.
• Vanilla sugar – 1 sachet.

Cooking process:

1. Sift the flour through a fine sieve.

2. Beat eggs with sugar until fluffy foam forms.

3. Then add flour into the beaten eggs and knead the dough.

4. Divide the dough into two parts and place it in greased pans. Bake the biscuit in the oven at 180 degrees for 30-40 minutes.

5. Cool the finished biscuit completely on a wire rack. Cut each cake into two parts.

6. Beat sour cream with regular and vanilla sugar. You will get a lush and thick cream.

7. Spread the cakes with sour cream and decorate with fresh berries. Place the cake in the refrigerator to soak.

Bon appetit!

Chocolate Cake with Whipped Cream Recipe

Cooking time: 3 hours. Number of servings: 10. Kitchen appliances and equipment: scales, mixer, mold with a diameter of 19 cm, parchment, pastry bag, oven, whisk, microwave.

Ingredients

Cool the cream before cooking. Remove the butter from the refrigerator in advance to soften it.

Cooking chocolate cake

Baking cake layers

1. Separate 2 eggs into whites and yolks.

2. Beat the whites with a whisk until soft peaks form.

3. Pour 2 cups of flour and 2 cups of sugar into a container.

4. Add 6 tablespoons of cocoa.

5. Add a teaspoon each of baking powder, vanilla extract and baking soda. Add half a teaspoon of salt. Stir everything thoroughly so that there are no lumps left.

6. Pour half a glass of vegetable oil into a glass of milk.

7. Add yolks, stir.

8. Pour the milk-egg mixture into the flour. Stir well to obtain a homogeneous mass.

9. Add the whipped whites and fold them into the dough using gentle movements from bottom to top. The consistency of the dough is similar to that of liquid sour cream.

10. Pour half of the dough into a mold with a parchment lined bottom.

11. Place the mold in the oven, preheated to 180ºC, for 40 minutes.

12. We check the readiness of the biscuit with a toothpick by piercing the cake in the center. If the toothpick is clean, the biscuit is ready.

13. Remove the biscuit from the mold and place the convex side down on a wire rack until it cools - this will allow the surface to level out.

14. Bake the second sponge cake in the same way.

Preparing whipped cream for the cake

1. Add half a teaspoon of vanilla extract to a glass of cream.

2. Sprinkle a tablespoon of powdered sugar.

3. Start whipping the cream with a mixer at high speed. As soon as the cream begins to thicken, reduce the speed, otherwise the cream may separate.

Assembling chocolate cake

1. Cut each biscuit into 2 layers. They do not need impregnation, as they are moist enough on their own.
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2. Using a pastry bag, cover the cake with cream, leaving the edges free. Under the weight of the next cake, the cream will disperse.

3. Place all 4 cake layers, do not cover the top one with cream.

Preparing butter cream

1. Grind 200 g of butter until white with a mixer.

2. Gradually, in parts, introduce 200 g of condensed milk, whisking.

3. If desired, add a tablespoon of liqueur; it will give the cake a piquant coffee flavor.

4. Cover the top of the cake with buttercream. Since this cream is quite dense, it can hide the unevenness of the cakes.

5. We also lubricate the sides with this cream, leveling them.

6. Place the cake in the refrigerator for 10 minutes to allow the cream to cool slightly. Then apply a second layer of buttercream. Use a hot knife to finally level the sides of the cake.

Preparing ganache

1. Pour 60 g of hot cream over pieces of chocolate weighing 60 g.

2. Cover the container with foil and leave for 5 minutes.

3. Mix chocolate with cream. If the chocolate is not completely dissolved, you can warm the mixture in the microwave for 5 seconds.

Decorating the cake

1. Using a ganache pastry bag, make chocolate drips with a small edge along the edges of the cake.

2. Place strawberries or other fruits on top, or come up with another way to decorate.

3. Use the remaining ganache to create a border along the bottom edge of the cake.

The cake turns out deliciously tender and moderately sweet.

Chocolate sponge cake recipe video

The video shows a master class on making a magnificent cake from chocolate biscuits layered with whipped cream.

Creamy sponge cake recipe with photo

For this sponge cake, you can use butter or heavy cream, consider both options.

1. Beat soft butter for 1 minute. mixer at medium speed.
2. Add sugar and beat for another 5 minutes, remembering to remove the mixture from the sides with a spoon.
3. Break the eggs into a bowl and mix with a fork. They should be at room temperature.
4. Using a tablespoon, add the eggs to the butter mixture while whisking continuously. When all the eggs are in the bowl, beat for another 4 minutes.
5. Sift the flour twice, combine with baking powder and vanilla. Add it in small portions to the whipped butter and eggs, stirring gently with a spoon. You should get a smooth, homogeneous mass.
6. Line the bottom of the baking dish with paper and grease with oil. Do not lubricate the walls!
7. Place the dough in the mold and smooth the surface with a spatula.
8. Heat the oven to 180°C, turn off the ventilation in it and bake the biscuit until ready. In the first half hour, you cannot open the door, otherwise the dough will fall due to the temperature change. Then open only when necessary and close quickly.
9. The biscuit is ready when the dent made in its center immediately expands. To be sure, you can check with a toothpick, it should come out dry.

Cool the finished biscuit, cut it into 2-3 cake layers with a thread and coat with cream. If you made it as a cupcake, just dust it with powdered sugar or fill it with glaze.

Cooking tips

• If necessary, you can soak the cakes with berry juice, syrup from canned fruits, or even sweet tea, coffee or cocoa, you just need to combine the soaking with other ingredients.
• You can add nuts to the cake by chopping them first.
• To enhance the effect, you can bake half of the cakes white, and half with cocoa, and arrange them one by one.
• In general, when preparing and decorating cakes, you just need to use your imagination, and then you will get a cake with a “twist” - it will be your signature recipe.

Step-by-step recipe for making sponge cake with custard

Please your loved ones with a delicate and delicious dessert. This is a quick version of a sponge cake without special soaking and complicated cooking instructions. A delicious cake is a great reason to gather the family around the table.

Cooking time: 80 min.

Cooking time: 50 min.

Servings: 6.

Ingredients:

• Chicken eggs – 3 pcs.
• Sugar – 2/3 tbsp.
• Wheat flour – 1 tbsp.
• Vegetable oil - for greasing the mold.
• For the custard:
• Milk – 500 ml.
• Sugar – 200 gr.
• Egg yolk – 4 pcs.
• Vanilla sugar – 10 gr.
• Wheat flour – 50 gr.

Cooking process:

1. To ensure that the dough is saturated with oxygen, sift the flour through a fine sieve.

2. Beat eggs with sugar until light, fluffy foam is obtained.

3. Pour flour into a bowl with beaten eggs and gradually knead the biscuit dough.

4. Grease a baking dish with oil and place the dough into it.

5. Bake the biscuit at 180 degrees for 30-40 minutes. Then cool the finished cake.

6. Prepare the custard. Pour milk into a saucepan and place over medium heat. Bring the milk to a boil and remove the pan from the heat.

7. Separately, beat the yolks with regular and vanilla sugar. Then add flour and continue whisking.

8. After this, add hot milk to the beaten yolks and beat the cream until smooth. Then put the cream on low heat and, stirring constantly, bring the cream to a boil. The cream should become thicker. Remove the cream from the heat and let it cool.

9. Cut the cooled biscuit into several pieces. Spread the cakes with custard and stack them on top of each other. Before serving the cake, leave it in the refrigerator for 2 hours to soak.

Bon appetit!

Helpful information

If you want to impress your guests with your culinary skills, then think about snack cakes, which always look very impressive on the festive table. Try the pork liver liver cake recipe, or the equally delicious beef liver liver cake recipe. But, in my opinion, the most successful one is the recipe for chicken liver cake. And if you want to be known as an original, try the sushi cake recipe.

I look forward to your feedback, dear housewives. Write what kind of cakes you prefer to bake.