Ingredients:
For the Sponge Cake
- 4 large eggs
- 60 g castor sugar
- 40 g all-purpose flour
For the cream
- 1 cup heavy cream
- 1/4 cup of sugar
- Fresh fruit cut into small pieces (optional)
Directions:
- Separate the egg whites from the yolks.
- In a bowl, whisk 30g sugar into the yolks. Sift in the flour, stirring until you get a smooth paste.
- In another bowl of a stand mixer, whip up the egg whites until foamy, before adding the remaining 30g of sugar. Continue whipping until you get shiny, stiff peaks. Then fold in the egg whites into the egg yolk mixture, about 1/3 at a time. Fold with a spatula until no white streaks remain.
- Pour into a 9 x9 inch baking pan lined with parchment paper. Bake in a preheated oven at 350°F for 10 minutes or until toothpick inserted comes out clean.
- While the cake is cooling, pour the heavy cream and 1/4 cup sugar into a bowl and batter becomes a sturdy whipped cream. If you are adding fresh fruit, stir it in at this point. After the cake has cooled, slice it in half.
- Slather whipped cream across one of the cake surfaces. Place the other half on top of the half with whipped cream. Slice the cake with a sharp knife into individual slices.
Notes:
The sponge cake base recipe comes from Not the Kitchen Sink who adapted it from an old Japanese recipe.
this looks really good and so easy! I will be trying this next saturday 🙂
I hope you enjoy it!
What an interesting treat, I love how I wouldn’t have to run to the store to make this!
I love that too. It was just so easy, I had to make it right away. I definitely want to dress it up a little next time though, but it’s good on its own as well.
So simple! Sometimes, especially times like this, that simple is best. The concept is very similar to a cake my grandmother used to make, except she poured the batter into an enameled metal pan and steamed in a steamer instead of baking. It’s great to have such simple recipes on hand that you can make with things in your pantry 🙂
I love steamed sponge cakes!
Oh it was so easy to make and it tasted really nice 🙂 I made it exactly as you did, the cubes with the whipped cream… they were gone in no time!
I’m so happy to hear it turned out well for you! Thanks for letting me know =)
Would I be able to replace the castor sugar with coconut sugar?
I’ve never worked with coconut sugar so I’m not sure
What kind of sugar should I use if I don’t have castor sugar? Should I use regular sugar or powdered sugar? Any recommendations? Thanks
I’ve made it successfully with regular sugar!
Is it possible to make this (or any of your other cakes) without a stand or hand mixer? I.e. Just a whisk or blender/food processor?
Hi Stacy. I have hundreds of cake recipes on the blog and there are definitely ones you can make with a whisk. Unfortunately, I would not recommend it for this one. Yes, it is possible, but it will take a lot of energy and strength on your part to get the egg whites whisked right.
My cake was really high when it was in the oven but when I took it out it collapsed 🙁 what did I do wrong
I’m sorry to hear that. I think it could be one of two things. If you took the cake out before it was finished cooking, that could cause it collapse once it is out of the oven. Make sure that the cake surface bounces back when pushed to help indicate if it’s done cooking. Another thing may have been your egg whites. You need to whip them until they are stiff and then carefully fold them into the batter with a spatula. If you mix them into the batter with an electric mixer or you stir too hard by hand, then the egg whites lose their air and won’t be able to provide the structure for the cake. I hope that helps.