Irresistible Sponge Cake with Custard Cream: A Dessert Worth Celebrating
Few desserts bring the same level of joy and elegance to the table as a perfectly made Sponge Cake with Custard Cream. This classic dessert combines a light, fluffy sponge cake with a luscious, velvety custard filling, creating a masterpiece that is as visually stunning as it is delicious. Topped with fresh fruit or chocolate shavings, this cake is perfect for celebrations or as a delightful treat for any occasion. Let’s dive into how to make this show-stopping dessert that’s guaranteed to impress.
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Ingredients and Their Roles
For the Sponge Cake:
4 large eggs (room temperature): Acts as the base, providing structure and airiness.
1 cup (200g) granulated sugar: Sweetens the cake and helps create a tender crumb.
1/2 cup (120ml) whole milk (room temperature): Adds moisture and richness.
1/2 cup (120ml) vegetable oil: Keeps the cake soft and moist.
1 tsp vanilla extract: Enhances flavor with a hint of sweetness.
1 1/2 cups (190g) all-purpose flour: Provides structure while keeping the cake light.
1 1/2 tsp baking powder: Ensures the cake rises perfectly.
1/4 tsp salt: Balances the sweetness and enhances the other flavors.
For the Custard Cream:
3 cups (720ml) whole milk: Creates a creamy, smooth base.
3 large egg yolks: Adds richness and thickens the custard.
3/4 cup (150g) granulated sugar: Sweetens the custard and balances the flavors.
1/3 cup (40g) cornstarch: Ensures a silky, thick consistency.
1 tsp vanilla extract: Adds depth and warmth to the flavor.
2 tbsp unsalted butter: Creates a glossy finish and enhances richness.
For Assembly and Topping:
1 cup (240ml) heavy whipping cream: Lightens the overall texture when whipped.
2 tbsp powdered sugar: Sweetens the whipped cream topping.
Fresh fruit or chocolate shavings (optional): Adds a decorative and flavorful finishing touch.
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Step-by-Step Instructions
1. Prepare the Sponge Cake
1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar until the mixture is pale, thick, and tripled in volume (about 5 minutes).
3. Gently mix in the milk, vegetable oil, and vanilla extract.
4. Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to deflate the batter.
5. Divide the batter evenly between the prepared pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack.
2. Make the Custard Cream
1. In a medium saucepan, heat 2 ½ cups of milk over medium heat until it begins to steam.
2. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and the remaining ½ cup of milk until smooth.
3. Gradually whisk the hot milk into the egg mixture to temper the eggs, then return the mixture to the saucepan.
4. Cook over medium heat, whisking constantly, until the custard thickens. Remove from heat, stir in the vanilla extract and butter, and let cool to room temperature.
3. Assemble the Cake
1. Place one sponge cake layer on a serving plate. Spread a generous layer of custard cream over the top.
2. Add the second cake layer and spread the remaining custard on top.
3. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Use this to decorate the top of the cake.
4. Add the Finishing Touches
Top the cake with fresh fruit like berries, mango slices, or kiwi, or sprinkle with chocolate shavings for an elegant finish.
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Why This Recipe is Loved
Light yet Decadent: The airy sponge cake pairs perfectly with the creamy custard for a balanced bite.
Customizable: Decorate it to suit any occasion with your choice of toppings.
Crowd-Pleaser: This dessert is universally loved and always earns rave reviews.
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Pro Tips for Perfecting Your Sponge Cake
Room Temperature Ingredients: Ensures even mixing and a smooth batter.
Don’t Overmix: Gently fold the batter to retain the air whipped into the eggs.
Cool Completely: Make sure the cake layers are completely cool before adding the custard to prevent melting.
Chill Before Serving: Refrigerate the assembled cake for at least 2 hours for the best texture and flavor.
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Serving Suggestions
Serve your Sponge Cake with Custard Cream with:
A cup of freshly brewed coffee or tea.
A side of vanilla ice cream for extra indulgence.
A drizzle of caramel sauce for added sweetness.
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Conclusion
This Sponge Cake with Custard Cream is the perfect combination of light, fluffy, and creamy. With its straightforward recipe and stunning presentation, it’s ideal for birthdays, holidays, or a special weekend treat. The best part? It’s as easy to make as it is to enjoy. Bookmark this recipe and let it become your go-to dessert for any occasion. Once you’ve tasted it, you’ll understand why it’s an absolute favorite.
