Vanilla Sponges Sandwiched with Cream Recipe

by

There’s something timeless and comforting about a simple vanilla sponge cake. Light, airy, and delicately flavored, it serves as the perfect base for endless dessert creations. When you take two perfectly baked vanilla sponge layers and sandwich them together with a generous spread of whipped cream and a touch of jam or custard, you get a dessert that’s both elegant and nostalgic. This classic vanilla sponges sandwiched with cream recipe is ideal for afternoon tea, birthdays, or anytime you crave something sweet yet refined.

Ingredients

For the Vanilla Sponges:

  • 1 cup (225g) unsalted butter, softened

  • 1 cup (200g) granulated sugar

  • 4 large eggs, room temperature

  • 2 cups (250g) all-purpose flour (sifted)

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 2 tsp pure vanilla extract

  • 1/4 cup (60ml) whole milk

For the Filling:

  • 1 cup (240ml) heavy whipping cream, chilled

  • 2 tbsp powdered sugar

  • 1 tsp vanilla extract

  • 1/3 cup (100g) strawberry or raspberry jam (optional but classic)

For Decoration (optional):

  • Powdered sugar for dusting

  • Fresh berries or fruit slices for garnish

Instructions

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 8-inch (20 cm) round cake pans with parchment paper. This ensures that your sponge cakes release cleanly without sticking or breaking apart.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed for about 3–4 minutes until the mixture becomes pale, fluffy, and light. This creaming process is key to achieving that delicate sponge texture, as it incorporates air into the batter.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to make sure everything mixes evenly. Stir in the vanilla extract. At this stage, your batter should look silky and smooth.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the flour mixture. Mix gently after each addition until just combined—avoid overmixing to keep the batter light and airy.

Step 5: Bake the Sponges

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before assembling.

Step 6: Whip the Cream Filling

While the cakes cool, prepare the filling. Pour the chilled heavy cream into a cold mixing bowl. Add powdered sugar and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form. Be careful not to overbeat—once the cream starts to hold shape and look smooth, it’s ready.

Step 7: Assemble the Cake

Once the sponges have cooled completely, place one layer on a serving plate. Spread a thin layer of jam evenly across the top. The tartness of the jam perfectly complements the sweetness of the sponge and the richness of the cream.
Next, spread the whipped cream evenly over the jam, using a spatula to smooth it out. Carefully place the second sponge layer on top, pressing gently to secure it.

If you’d like, finish with a light dusting of powdered sugar or decorate with fresh berries such as strawberries, raspberries, or blueberries for a charming touch.

Step 8: Serve and Enjoy

Slice with a sharp, serrated knife to keep the layers intact. Serve with a cup of tea, coffee, or a glass of cold milk for the ultimate classic treat. This cake is best enjoyed fresh but can be refrigerated for up to 2 days in an airtight container. If chilled, allow it to come to room temperature before serving so the sponge stays soft.

Tips for Perfect Vanilla Sponge Layers

  1. Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for better mixing and a smoother batter.

  2. Gentle Mixing: Overmixing can make your sponges dense. Stop mixing as soon as the flour disappears into the batter.

  3. Even Baking: Swap the pans halfway through baking to ensure both layers bake evenly.

  4. Fluffy Cream: For stable whipped cream, use cold cream and cold beaters.

  5. Flavor Variations: You can replace the jam with lemon curd, chocolate ganache, or even a layer of vanilla custard for variety.

Final Thoughts

This Vanilla Sponges Sandwiched with Cream recipe captures the simplicity and charm of traditional baking. The soft, buttery sponge paired with light whipped cream and a hint of jam creates a perfect balance of texture and flavor. Whether served at a family gathering, afternoon tea, or special celebration, this cake is sure to impress with its understated elegance.

There’s beauty in simplicity, and this cake proves it—every bite melts in your mouth, leaving behind the warm, comforting taste of homemade vanilla bliss.

Leave a Comment