Cream Filled Sponge Cake

Cream Filled Sponge Cake
 Description
A soft, airy sponge cake layered (or rolled) with sweet whipped cream filling. This elegant dessert is light yet indulgent—perfect for celebrations or tea time.
 Ingredients (Serves 6–8)
Sponge Cake:
4 large eggs (room temperature)
3/4 cup (150 g) sugar
1 cup (120 g) all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Cream Filling:
1 1/2 cups (360 ml) heavy whipping cream (cold)
1/3 cup powdered sugar
1 tsp vanilla extract
Optional Add-Ins:
Fresh strawberries, blueberries, or peaches
Jam or fruit preserves
Powdered sugar (for dusting)
 Instructions

1. Preheat oven
   Set oven to 180°C (350°F)
   Line a baking pan with parchment paper
2. Make the sponge batter
   In a large bowl, beat eggs and sugar together for 5–7 minutes until pale, thick, and fluffy
   Mix in vanilla
3. Add dry ingredients
   Sift flour, baking powder, and salt
   Gently fold into the egg mixture (don’t overmix!)
4. Bake
   Pour batter into pan and smooth the top
   Bake for 20–25 minutes until lightly golden
   Let cool completely
5. Make whipped cream
   Beat cold cream, powdered sugar, and vanilla until soft peaks form
6. Assemble
   Layer Cake:
   Slice cake horizontally
   Spread whipped cream (and fruit if using)
   Place top layer and dust with sugar
   OR Roll Cake:
   Spread cream over the cake
   Roll gently into a log
7. Chill
   Refrigerate for 1 hour before serving
    Serving Ideas
   Top with fresh berries
   Drizzle with chocolate or fruit syrup
   Serve with tea or coffee
    Tips for Success
   Beat eggs well—this gives the sponge its airy texture
   Fold gently to avoid deflating the batter
   Use cold cream for best whipping results
    Conclusion
   This cream-filled sponge cake is soft, light, and perfectly sweet—a timeless dessert that always impresses.