Molly Cake: the delicious light, fluffy cake perfect for any occasion
Molly cake is an ultra-light vanilla sponge cake that is loved by bakers for its incredibly moist, tender crumb. It gets its fluffy texture from whipped egg whites, and it's an ideal cake to make if you want to make a simple, elegant layer cake at home.
Molly cake can be decorated with frosting or buttercream, or you can add a layer of jam, frosting, or chocolate ganache between layers. There are no limits when it comes to molly cake. No matter how you may choose to jazz it up, be sure to serve your molly cake with fresh homemade whipped cream or a scoop of ice cream and some fresh seasonal fruits.
Tips
Make sure your heavy cream is cold. This is essential for getting the right texture in your cake. Use full-fat heavy cream for the best results.
To make a dairy-free molly cake, swap out the heavy cream for your preferred dairy-free cream.
Use room-temperature eggs.
Great-tasting fillings for your molly cake include buttercream, jam, lemon curd, chocolate ganache, whipped coconut cream, or mascarpone frosting. Add fresh fruit to the filling to take your molly cake to the next level.
How to Store Molly Cake
Molly cake can be stored in an airtight container at room temperature for up to one week. Freeze molly cake for up to 3 months. Thaw it in the fridge overnight, then let the cake come to room
temperature before serving.
How to Make Molly Cake
Preheat your oven to 320F. Line the cake pan with parchment paper.
Preheat your oven to 320F. Line the cake pan with parchment paper.
Put the eggs and sugar into a bowl.
Put the eggs and sugar into a bowl.
Beat with an electric whisker for 6 to 8 minutes until the mixture doubles in size.
Beat with an electric whisker for 6 to 8 minutes until the mixture doubles in size.
Mix in the vanilla extract.
Mix in the vanilla extract.
In a large bowl, combine flour, salt, and baking powder.
In a large bowl, combine flour, salt, and baking powder.
Add the flour mixture to the egg mixture.
Add the flour mixture to the egg mixture.
Mix until completely combined.
Mix until completely combined.
In another bowl, whisk the heavy cream to form stiff peaks.
In another bowl, whisk the heavy cream to form stiff peaks.
Carefully fold the whipped cream into the cake batter.
Carefully fold the whipped cream into the cake batter.
Combine.
Combine.
Pour the batter into the pan.
Pour the batter into the pan.
Bake for 45 to 50 minutes, then take the cake out and leave it to cool for 10 minutes in the pan.
Bake for 45 to 50 minutes, then take the cake out and leave it to cool for 10 minutes in the pan.
Remove the cake from the pan and set it on a rack to cool completely.
Remove the cake from the pan and set it on a rack to cool completely.
Once cooled, wrap the cake in plastic wrap and place it in the fridge for two hours before cutting.
Once cooled, wrap the cake in plastic wrap and place it in the fridge for two hours before cutting.
Cut the cake in half horizontally.
Cut the cake in half horizontally.
Fill it with your preferred filling and coat it with a frosting of your choice.
Fill it with your preferred filling and coat it with a frosting of your choice.
Slice, serve and enjoy!
Notes
You'll need a 6-inch round cake pan to make your molly cake.
