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Cinnamon cream sponge cake dusted with cinnamon
Fluffy sponge cake layered with cinnamon-infused cream

Cinnamon Cream Sponge Cake

Author: Flavelo
Recipes Cakes and Desserts
The warmth of cinnamon and the cool silkiness of whipped cream meet in this cake. The sponge is a kind of 'butter sponge', which is richer and moister than traditional sponge, thanks to the added melted butter. The stability of the whipped cream is crucial: whipping the milk fat globules at the right temperature creates the structure capable of holding the cake's shape and the trapped air bubbles.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International, Homestyle

Ingredients

Equipment Needed

  • Electric whisk
  • 22 cm cake tin
  • Sieve
  • Wire rack for cooling

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Whisk the whole eggs with the sugar and salt until very foamy (approx. 5-8 minutes), until pale yellow and thick.

Tip: This mechanical aeration provides the sponge's structure. The sugar helps stabilise the egg foam.
2 ✓

While whisking continuously, trickle in the melted (but not hot!) butter.

Tip: If the butter is hot, it will scramble the egg. The fat coats the flour particles, inhibiting gluten development, so the sponge will be more crumbly.
3 ✓

Sift in the flour, baking powder, and 1 teaspoon of cinnamon. Gently fold together so as not to break the foam.

Tip: Sifting and folding aim to preserve the air in the batter.
4 ✓

Bake for 25-30 minutes until a skewer comes out clean. Turn onto a wire rack and cool completely.

Tip: The rack ensures air flow, so steam can escape and the bottom of the sponge does not get soggy.
5 ✓

Whip the ice-cold double cream with the icing sugar, vanilla, and the remaining cinnamon.

Tip: The fine cinnamon particles help foam formation, but be careful not to overbeat into butter!
6 ✓

Cut the cake in half, fill with half the cream, and spread the rest on top.

Tip: Spread the cream only on completely cold sponge, otherwise the whipped cream structure will collapse from the heat (melt).

Recipe FAQ

Why does the whipped cream collapse?
If the cream is too warm or you overbeat it, the fat structure collapses (this is separation into butter). Always work with ice-cold (4°C) double cream!
Can I substitute the butter?
It works with oil, but butter gives that characteristic, full flavour that harmonises with the cinnamon.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 pcs Eggs
  • 100 g Butter (melted, lukewarm)
  • 300 ml Double cream (min. 30%, cold)
  • 50 g Icing sugar
  • 2 tsp Ground cinnamon
  • 6 g Baking powder
  • 1 pinch Salt
  • 1 tsp Vanilla extract