Extra Soft Fresh Cream Sponge Cake

This cream cake relies on fresh cream whipped into airy peaks, eggs, and sugar transformed into a pale, fluffy base, with flour. It pairs well with tea, as it does for a low-key celebration. At its core, this cake is about texture and balance. The cream gives it softness, the oil keeps it tender, and the sugar adds just enough sweetness.

What is a Cream Cake? 

Cream cakes have long been part of home baking traditions, especially in countries like Italy and France. Unlike heavily frosted celebration cakes, this version incorporates cream directly into the batter, giving it a naturally soft structure. Historically, cakes enriched with cream became popular as dairy became more accessible, offering bakers a way to create moist desserts without relying entirely on butter.

Pro Tips for the Best Cream Cake

• Whip with intention so your cream reaches stiff peaks. Anything less and you’ll lose that signature airy texture.
• Treat the batter gently when adding cream and flour to keep the air intact.
• Sift the flour and baking powder, as they should be lump-free before mixing with the batter.
• Resist opening the oven early, and let the cake set properly before checking.

Frequently Asked Questions

Can I Use Whipping Cream Instead of Fresh Cream?

Yes, you can use whipping cream, which often gives great structure due to its higher fat content. Just ensure it’s well chilled before whipping, as this helps it hold its shape.

Can I Replace Sunflower Oil with Another Oil?

Oils like vegetable or canola oil work just as well. Avoid strongly flavored oils, as they can overpower the delicate taste of the cake.

Why Is My Cake Dense Instead of Light?

This usually comes down to overmixing or deflating the batter. Folding too aggressively can knock out the air created during whipping. Take your time with each step, because this recipe rewards patience.

Is This Cake Suitable for Layering?

It can be, but it’s naturally soft, so handle it with care. If slicing into layers, chill the cake slightly first for cleaner cuts. Pair with light fillings like whipped cream or fruit preserves. Avoid heavy fillings that could compress the structure.

How to Store Cream Cake

It can remain fresh at room temperature for up to two days. But refrigeration is a safer option if you want it to last longer. You can also freeze for up to one month. Always keep it covered to prevent it from drying out.

How to Make Cream Sponge Cake

Step 1

Step 1

Pour the fresh cream into a bowl and whip until stiff peaks form.

Pour the fresh cream into a bowl and whip until stiff peaks form.

Step 2

Step 2

In another bowl, combine the eggs and sugar. Pour in the sunflower oil and continue mixing.

In another bowl, combine the eggs and sugar. Pour in the sunflower oil and continue mixing.

Step 3

Step 3

Mix in the whipped cream using a spatula.

Mix in the whipped cream using a spatula.

Step 4

Step 4

Sift the flour and baking powder into the batter, and mix.

Sift the flour and baking powder into the batter, and mix.

Step 5

Step 5

Pour the batter into a 22cm cake pan and bake at 180°C (360°F) for 35 minutes.

Pour the batter into a 22cm cake pan and bake at 180°C (360°F) for 35 minutes.

Step 6

Step 6

Transfer the cake to a serving dish and allow it to cool. Dust generously with powdered sugar.

Transfer the cake to a serving dish and allow it to cool. Dust generously with powdered sugar.

Step 7

Step 7

Slice and serve!

Slice and serve!