A light, airy sponge layered with silky whipped cream — the perfect elegant dessert
If you want a bakery-style cake that feels soft as a cloud and melts in your mouth, this Fluffy Cream-Filled Sponge Cake is exactly what you need. It’s delicate, not overly sweet, and perfect for birthdays, gatherings, or simply treating yourself.
This recipe walks you through every step to ensure a perfect rise, stable structure, and ultra-smooth whipped cream filling.
🛒 Ingredients
For the Sponge Cake:
• 6 large eggs, separated (room temperature) 🥚
• 140g (⅔ cup) granulated sugar, divided 🍬
• 60ml (¼ cup) whole milk 🥛
• 60ml (¼ cup) vegetable oil
• 1 tsp vanilla extract
• 100g (¾ cup) cake flour, sifted 🌾
• ¼ tsp salt 🧂
• ½ tsp cream of tartar
For the Whipped Cream Filling:
• 360ml (1½ cups) cold heavy whipping cream 🥛
• 45g (⅓ cup) powdered sugar, sifted
👩🍳 Step-by-Step Instructions
1. Prepare the Batter 🥣
Preheat oven to 160°C (320°F).
Separate the eggs carefully. In a bowl, whisk the egg yolks with half of the sugar until pale and creamy. Add milk, oil, and vanilla, and mix until smooth.
Sift in cake flour and salt, then gently mix until fully combined.
2. Whip the Egg Whites ☁️
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar and beat until soft peaks form.
👉 Tip: Soft peaks mean the tip gently folds over when lifted.
3. Fold Carefully 🔄
Gently fold the whipped egg whites into the yolk mixture in 3 batches.
Be careful not to deflate the batter — this is the secret to a fluffy sponge!
4. Bake 🔥
Pour