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Vanilla Sponge Cake with Whipped Cream and Fruits
This easy eggless vanilla sponge cake with whipped cream frosting and fruits is the perfect cake for any occasion and celebration. It's fresh, light, and melts in the mouth!!
Equipment
Ingredients
For Eggless Vanilla Sponge Cake :
- ½ cup milk at room temperature
- ½ cup condensed milk at room temperature
- ½ cup butter at room temperature
- 2-3 tablespoon granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
For the Whipped Cream Frosting:
- 2 cup heavy whipping cream
- ½ - ¾ cup powdered sugar depending on the sweetness you like
- 1 teaspoon vanilla extract
For Topping (Fruits of choioce):
- 1 Mango skin peeled and cut in slices
- 1 Kiwi skin peeled and cut in slices
- 4-5 strawberries cut in slices
- ¼ cup blueberries
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Instructions
To make eggless vanilla sponge cake
- Preheat oven to 350°F. Line 2-6 inch round baking pans with parchment paper and spray lightly with oil. Keep aside.
- In a large mixing bowl or stand mixer, whisk the butter until smooth.
- Add the sugar & condensed milk and whisk until light and fluffy.
- Stir in the milk, vanilla extract, vinegar and mix until well combined.
- Sift all the dry ingredients into the wet mixture and beat until just combined. Do not over-mix.
- Split the batter between 2 greased 6 inch round pans. Bake in a preheated oven at 350°F for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove it from the oven & let it cool in the pan for 15 mins after which transfer it out of the pan onto a cooling rack.
To make the whipped cream frosting.
- Keep the Wire hook attachment and the stand mixer bowl in the freezer for 15 minutes just before you make the frosting. Also, chill the whipped cream in the refrigerator.
- After 15 mins, remove the bowl and whisk attachement from the freezer. Add cream to the chilled bowl.
- Starting beating on low slowly increasing the stand mixer speed to medium-high (6-8). Beat for about 2-4 mins or until you see the cream thickening
- Add the vanilla extract and sugar (begin with ½ cup and increase as needed). I added about ¾ cup.
- Start beating at low speed again to prevent the powdered sugar from flying all over your kitchen. Slowly increase the speed to medium-high (6-8).
- Whisk for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
- Whipped Cream Frosting is ready!! Chill until ready to use.
To assemble the cake
- Place a tablespoon of the frosting at the center of the cake stand or serving plate. This will act as glue to hold the cake in place.
- Once the cake is cooled, place the first layer on a cake plate or serving stand and top it with half the cream frosting.
- Optional: Cut the parchment paper into 4 lengthwise strips & place it on four sides of the cake plate/stand. This will prevent the plate from looking messy when you apply the frosting & filling.
- Place the other cake on top (top side down so the flat portion is on the top) & press gently. It's alright if some of the fillings ooze out from the side. Use the angled spatula simply spread it around the cake.
- Apply the remaining frosting to the top and sides of the cake and smoothen it out as much as possible (need not be perfect). Always frost from top & moving downwards.
- Place the sliced fruits in the center. You can place them as you want - randomly or in a particular order.
- Using the piping bag filled with whipped cream make small flowers (using Wilton 2D tip) on the sides of the cake.
- Carefully pull the parchment paper strips from all sides. If there is any frosting left on the cake plate then wipe it clean.
- Add a flower border to the bottom of the cake. Cover & keep refrigerated till it's time to cut & celebrate.
- Soft, spongy, fluffy, and fruity Vanilla Sponge Cake with Whipped Cream Frosting and Fresh Fruits is ready. Slice and serve. Enjoy!!
Notes
For the sponge cake:
- Grease and line the pans: with parchment to prevent them from sticking
- Prep all your ingredients before starting: Measure out the ingredients and have them ready before you start mixing. This prevents over-mixing the cake or leaving the cake mixture sitting too long.
- Do not over-mix the batter, or your cake won't be light and fluffy.
- Single-layer cake: I've used the regular batter portion and divided it into two 6 inches round baking pans to make 2 layer cake. You can also bake it as one single-layer square or round cake.
- Double the recipe for larger size layer cake: This recipe can be easily doubled to make a bigger 8 or 9-inch cake.
- Shape the cake: If the baked cake has a dome, trim off the top to make it flat before layering the cake to make it more stable while stacking.
- Cool the cake before frosting: Bake the cake at night and allow it to cool on a cooling rack overnight. This way I am all set to fill & frost it the next morning.
- if the whipped cream is runny, especially during the hot days simply refrigerate the cake & or the frosting for 10-15 mins or till you get a workable consistency.
- Don't over-whip the frosting as over whipped cream may flatten faster.
- This cake can last for 2-3 days in the fridge, but it is best on the day that you have frosted. Since this cake has fresh fruits I would suggest not keeping this cake for long as the fruits might start tasting weird or go bad.
- The sponge cake can be baked 4-5 days in advance, wrap in plastic wrap, and store in the fridge. Frost on the day of serving.
- Alternately you can freeze the sponge cake for 3 months. Wrap in plastic wrap and place inside a zip-lock bag. Thaw in the fridge overnight and then frost as usual.
Nutrition
Calories: 342kcal | Carbohydrates: 37g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 154mg | Potassium: 216mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1015IU | Vitamin C: 20mg | Calcium: 134mg | Iron: 1mg
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