Vanilla Sponge Cake with Whipped Cream Frosting and Fresh Fruits is a rich moist cake suitable for many special occasions like birthday & anniversary. It has a springy/summery vibe to it making it the perfect dessert for a backyard party or a causal get together. A white fluffy whipped cream frosting over a spongy vanilla cake makes an excellent combo. Top it with colorful fruits and its treat to the eyes and your taste buds.
This cake is special for me as I made it for our this year's marriage anniversary as well as on my lil one's Second birthday (I know she is already two, time flies). You can guess how much we loved it that I made it twice within span of 2 months.
This cake can be customized as per your liking. You could make it an Eggless Chocolate cake with whipped cream instead of a eggless vanilla cake. Whipped cream can be replaced with Cream Cheese frosting. Fruits of choice can be used. You can even make this a single layer cake instead of 2. But for this post, I've divided the regular cake batter portion into two small 6 inch tins and baked it. Layered it with whipped cream and topped with fresh fruits like strawberry, blueberries, kiwis and mangoes. I am not a professional baker, so this cake might not look totally perfect but it was definitely super tasty & delllliciiiious.
It is a very long post since I've tried mentioning as much details as possible. Please don't be intimidated by that. You can divide this cake into steps. Like bake the cake a night before and refrigerate it overnight (once its cooled completely). Then frost the next morning. It looks a lot of work but truly isn't. The cake is really easy and comes together beautifully.
Now to the recipe...
Ingredients:
For Eggless Vanilla Sponge Cake :
½ cup of milk at room temperature
½ cup of condensed milk at room temperature
½ cup butter at room temperature
2-3 tbsp of sugar
1 tsp white vinegar
1 tsp vanilla essence
½ cup butter at room temperature
2-3 tbsp of sugar
1 tsp white vinegar
1 tsp vanilla essence
1 to 1& ¼ cup of all purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp baking powder
½ tsp baking soda
For the Whipped Cream Frosting:
2 cup heavy whipping cream
½ to ¾ cup powdered sugar (depending on the sweetness you like)
1 tsp vanilla extract
½ to ¾ cup powdered sugar (depending on the sweetness you like)
1 tsp vanilla extract
For Topping:
Fresh fruits cut in slices - i've used Mangoes, Strawberries, Kiwis and Blueberries.
Method:
For making Eggless Vanilla Sponge Cake:
For step by Step tutorial Of Vanilla Sponge Cake Click this link
For step by Step tutorial Of Vanilla Sponge Cake Click this link
- Preheat oven to 350F. Take a baking dish (I've used two round 6 inch baking dishes for this post) & spray some cooking oil or butter & line it with parchment paper. Spray some cooking oil again on top too. This helps the cake to come out clean & prevents the cake from sticking to the baking dish.
- In a large mixing bowl, whisk together the butter,sugar & condensed milk. Then add rest of the wet ingredients like milk, vinegar, vanilla essence and mix until smooth.
- Now in another bowl, sift all the dry ingredients (flour, baking soda and baking powder) together. Now add some flour at a time to the wet mixture & whisk. Continue doing this till you have mixed all the flour & you have a lump free batter. Do not over mix as that will result in hard cake.
- Divide the batter into two equal portions (roughly) Pour it into into previously greased baking dishes, spread evenly & bake in the oven for about 25-30 mins. At 30 mins mark, insert a toothpick or knife at the center of the cake, if it comes out clean (i.e. no batter stuck to it) that means our cake is done. Remove it from the oven & let it cool for around 10-15 mins in the pan after which transfer it to a wire rack.
- Allow to cool completely before you begin to frost. You can bake this at night and leave it on counter top to cool completely or store it in refrigerator until ready to frost.
For making Whipped Cream Frosting:
I've used KitchenAid stand mixer with Wire Hook attachment to make my frosting. You can use a regular whisk and clean bowl or hand mixer to do this frosting. Result will be same just that it may require some more time and effort. Prepare two piping bag with tips (using wilton 2A and 2D tips) and keep ready. Place the bag with tip inside in a large glass. Fold over the piping bag over the glass and keep ready.
Keep the Wire hook attachment and the bowl in freezer for 15 minutes before you make the frosting. Make sure the whipped cream is chilled and in the refrigerator. After 15 mins, remove the bowl and whisk and add cream to it. Starting low slowly increase the beating speed to medium high (6-8) Beat for about 2-4 mins or until you see the cream thickening. At this point add the sugar (begin with ½ cup and increase as needed) and vanilla extract. Starting low again or else the sugar will be all over your kitchen slowly increase the beating speed to medium high (6-8). Beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
Transfer the frosting to the 2 piping bag, push all the cream towards the tip and rotate the top to seal the bag. Refrigerate till further use. Keep the remaining frosting in the bowl and refrigerate.
For Assembling the cake:
Take the cake stand or the serving plate on which you will be presenting your cake. Cut the parchment paper into 4 length wise strips & place it on four sides of cake plate/stand. This will prevent the plate from looking messy when you apply the frosting & filling. Place a tbsp of the frosting at the center of the cake stand. This will act as a glue to hold the cake in place.
Now place the cake on the cake stand/plate by aligning the center. Pipe the frosting evenly on the cake in circular motion. You can do this with spatula but piping ensures even distribution. Now place the other cake on top of the first one & press gently. Its alright if some of the filling oozes out from the side. Using the angled spatula simply spread it around the cake. Now pipe the frosting in circular motion on the uppermost cake to.
Now take a spatula spread the frosting on the sides of the cake starting from top & moving downwards. Make sure you apply a thin coat all over the cake. This will be our first coating. Don't worry about the layer being smooth, but spread it as evenly as possible. Refrigerate for 10-15 mins. Remove and spread the remaining frosting distributing as evenly as possible all over the cake. Refrigerate for 10-15 mins again.
For smoothing the sides, place the angled spatula slant with slight pressure & move the dish in circular motion to even out. Remove the excess frosting from the spatula & dip the spatula in hot water to clean the spatula & then again start smoothing it. Once you think you have achieved the smoothness you wanted, refrigerate the cake for 30 mins as this will help to set the frosting.
Now place the sliced fruits in the center. You can place them as you want - randomly or in particular order. Using the piping bag filled with whipped cream make small flowers (using wilton 2D tip) on the sides of the cake. Now carefully pull the parchment paper strips from all sides. If at all there is any frosting left on the cake plate then wipe it with a clean paper towel. Add a border to the bottom of the cake. Cover & refrigerate till its time to cut & celebrate. Since this cake has fresh fruits and whipped cream I would suggest not keeping this cake for long.
Notes :
- I've used the regular batter portion and divided it into two 6 inch round baking dishes to make 2 layer cake. You can either do the same or bake all the batter in one single tray (square or round). Or you can double the cake and whipped cream measurements to make a bigger 8 or 9 inch cake.
- Your cake needs to be completely cooled before you apply any filling or frosting to it. I prefer baking my cake at night & allow it to cool on cooling rack/refrigerator overnight. This way I am all set to fill & frost it the next morning.
- Whipped cream can get soft and runny when exposed to heat/hot climate. If at any time when you are working with frosting you find its becoming runny or liquidy, simply refrigerate the cake & or the filling/frosting for 10-15 mins or till you get a workable consistency.
- I've used eggless vanilla cake but you can definitely replace with the Eggless Chocolate cake recipe
That's it, our spongy, fluffy and fruity Vanilla Sponge Cake with Whipped Cream Frosting and Fresh Fruits is ready. Slice and serve. Enjoy!!
Once Again Happy Second Birthday to my Princess!!
Happy Baking!!
Shweta
Hello,
Is the vinegar cider vinegar?
Thanks
Hi Emily, I've used white vinegar but you could use apple cider vinegar too.
Ok great thank you. Also the all purpose flour is this plain flour or self raising? Thanks
Its the all purpose flour.
Thank you. Should the batter be quite thick in texture? Thanks
Hi! I am wondering if I can replace the condensed milk with another ingredient? Thank you!
Hi Cherie, yes you can replace it with evaporated milk and sugar
Wow that is a gorgeous cake! Love it 🙂
love love this cake and what a beautiful presentation.. superb!!
lovely presentation.. looks tempting!!
Cake looks so gorgeous & colorful !! Happy birthday to your princess !!